These classic sugar cookies with royal icing are the perfect treat for any occasion. Soft and buttery with a slightly crisp edge, they’re easy to roll out and cut into your favorite shapes. The royal icing adds a smooth, glossy finish that hardens beautifully, making these cookies ideal for decorating. Whether you’re making them for a holiday, a birthday, or just a sweet snack, they offer a fun canvas for creativity, allowing you to use different colors and piping techniques to create your own edible artwork.
Ingredients:
For the Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp milk
For the Royal Icing:
- 4 cups powdered sugar, sifted
- 3 tbsp meringue powder
- 6 tbsp water (more for thinner icing)
- Food coloring (optional)
Instructions:
- Make the Sugar Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the egg, vanilla extract, and milk, and beat until combined.
- Gradually add the dry ingredients to the wet mixture, beating until a dough forms. If the dough is too sticky, add a little more flour.
- Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut shapes and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges just begin to turn golden. Cool on a wire rack completely before icing.
- Make the Royal Icing:
- In a large bowl, whisk together the powdered sugar, meringue powder, and water on low speed until smooth, about 5-7 minutes.
- Adjust the consistency: add more water for a thinner consistency or more powdered sugar for a thicker consistency. You’ll need a thicker consistency for outlining and a thinner one for flooding.
- Divide the icing into bowls and add food coloring if desired.
- Decorate the Cookies:
- Transfer the royal icing to piping bags with fine tips. Outline the edges of the cookies with thick icing. Let it dry for a few minutes.
- Use a thinner consistency icing to flood the inside of the cookie. Let the cookies dry completely before serving or stacking. This could take several hours or overnight.
Enjoy your beautifully decorated sugar cookies!
