Sugar Cookies with Royal Icing—Soft, Buttery, and Perfect for Decorating
Sugar cookies with royal icing are the kind of classic treat that never goes out of style. The cookies themselves are soft yet sturdy, with a buttery vanilla flavor and a clean, smooth surface that’s perfect for decorating. The royal icing sets into a glossy, firm finish that looks as beautiful as it tastes.
Whether you’re prepping for a holiday cookie swap, a birthday party, or a cozy day of baking and decorating at home, these cookies are a blank canvas for creativity. You can make them as simple or as intricate as you like—from pastel hearts to detailed seasonal shapes—and they’ll still taste amazing with every bite.
Why These Sugar Cookies Always Work
The cookie dough rolls out beautifully without sticking or spreading, which means your cut-out shapes stay crisp and clean. The edges are neat, the centers stay soft, and the flavor is rich and buttery with a touch of vanilla. The royal icing dries with a smooth finish that makes every design pop, and you can adjust the consistency easily for outlining, flooding, or adding tiny details. Best of all, the cookies stay soft for days, making them great for gifting or entertaining.
Ingredients
For the Sugar Cookies
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
For the Royal Icing
• 4 cups powdered sugar, sifted
• 3 tbsp meringue powder
• 6 tbsp warm water (plus more as needed)
• Optional: gel food coloring, piping bags, squeeze bottles, sprinkles
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy—about 2–3 minutes.
- Add the egg and vanilla and mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Roll chilled dough on a lightly floured surface to ¼ inch thickness.
- Cut into desired shapes and place cookies 2 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are just golden.
- Let cookies cool on the pan for 2 minutes, then transfer to wire racks to cool completely.
- For the icing, beat powdered sugar, meringue powder, and warm water on medium speed for 5–7 minutes until thick and glossy.
- Divide icing into bowls and tint with gel food coloring if desired.
- Adjust consistency: add a few drops of water for flooding, keep it thicker for outlining.
- Use piping bags or squeeze bottles to outline, flood, and decorate cookies.
- Let cookies dry uncovered at room temperature for 6–8 hours or overnight before stacking or packaging.
Tips for the Best Sugar Cookies
Don’t skip chilling the dough—it keeps the cookies from spreading. Use gel food coloring so the icing stays thick and vibrant. Always sift your powdered sugar to avoid lumps in the icing. Use a scribe tool or toothpick to pop bubbles and smooth icing edges while decorating.
Variations
Add almond or lemon extract for a flavor twist. Use cocoa powder in the dough for a chocolate version. Dip finished cookies in edible glitter or sanding sugar for sparkle. Use edible markers on dry royal icing for extra designs.
Storage
Store decorated cookies in an airtight container at room temperature for up to 1 week. Freeze undecorated cookies for up to 2 months, or freeze iced cookies in layers with parchment between.
Final Thoughts
Sugar cookies with royal icing are as beautiful as they are delicious. They’re the kind of project that brings people together, whether you’re decorating solo or making memories with friends and family. With buttery soft centers, clean-cut edges, and picture-perfect icing, these cookies are a go-to for every celebration and season.
Stick around—every visit tastes better than the last at The Buttered Bliss.
