Sugar Cookies With Royal Icing
A simple royal icing decorates these basic sugar cookies. The royal icing is made with meringue powder rather than fresh egg whites.
These sugar cookies are a classic treat for holidays and celebrations. The dough is simple and rolls out beautifully, making it perfect for cutting into festive shapes. And instead of using raw egg whites, the royal icing is made with meringue powder—safe and convenient, with excellent results.
Once baked and cooled, the cookies are ready for decorating. You can keep it simple with white icing or go all out with food coloring, sprinkles, or candies. They’re fun to make, easy to transport, and they hold up well—making them a great choice for gifting or cookie swaps.
What You’ll Like About This Dish
Perfect for decorating. The cookies hold their shape well and are ideal for using cookie cutters and adding icing details.
No raw eggs in the icing. Royal icing made with meringue powder is safe, stable, and dries to a firm finish.
Festive and customizable. Add color, sprinkles, or candies to match any holiday or occasion.
Ingredient Notes
- All-purpose flour: Standard flour gives the cookies just the right structure for rolling and cutting.
- Baking powder: Provides a slight lift and helps the cookies stay soft.
- Salt: Enhances overall flavor.
- Butter: Use unsalted butter at room temperature for creaming. A good-quality butter adds great flavor.
- Confectioners’ sugar: Used in both the dough and icing for a tender texture and smooth finish.
- Vanilla extract: Adds classic cookie flavor. Use pure extract for best results.
- Almond extract: Just a small amount gives depth and complexity to the flavor.
- Egg: Binds the dough and adds richness.
- Meringue powder: Key to the royal icing—safe and easy to use, with no need for raw egg whites.
- Corn syrup: Gives the icing sheen and helps it set without becoming brittle.
- Food coloring & sprinkles: Optional but great for adding holiday color or festive touches.
Steps to Make Sugar Cookies With Royal Icing
- Combine the flour, baking powder, and salt in a bowl and whisk to blend.
- In a separate bowl, beat the butter and confectioners’ sugar until smooth and creamy. Add the extracts and egg; mix well.
- Gradually add the dry ingredients and mix until combined.
- Divide the dough into two disks, wrap, and chill for about 1 hour.
- Roll out the dough and cut into desired shapes.
- Bake the cookies until set and lightly golden on the bottom.
- Cool completely before decorating.
- Prepare the royal icing, divide and color as desired, then spread or pipe onto cooled cookies.
- Add sprinkles or candies immediately, before the icing sets.
- Let the icing harden fully before storing.
Tips for Sugar Cookies and Icing
- Keep cookie size and thickness uniform for even baking.
- Use light-colored baking sheets to prevent over-browning.
- Chill the dough to help the cookies hold their shape.
- Use high-quality vanilla and butter for the best flavor.
- Let icing set completely before stacking or storing cookies.
Recipe Variations
- Change the flavor profile. Add a different extract, like lemon or orange, or ¼ teaspoon almond extract alongside the vanilla.
- Chocolate. Add mini chocolate chips or chopped chocolate to the dough.
- Nuts. Stir in finely chopped walnuts, pecans, or pistachios for a crunchy texture.
- Brown Sugar. Replace some of the granulated sugar with light or dark brown sugar for a hint of caramel flavor.
- Icing option. No meringue powder? Try a basic cookie icing with powdered sugar, corn syrup, and a bit of water.
Serving Suggestions
- Gift. Wrap the decorated cookies in cellophane bags or boxes for holiday gifts.
- Swap. Bring them to cookie swaps—they travel well and look festive.
- Decorate. Set up a decorating station for kids (or adults!) with icing, candies, and sprinkles.
- Share. Serve with coffee or tea during a holiday gathering or as part of a dessert platter.
How to Store Sugar Cookies With Royal Icing
Refrigerate: Not necessary unless your kitchen is very warm. Store at room temperature.
Storage time: Keep decorated cookies in an airtight container for up to 5 days. Separate layers with wax paper to prevent sticking.
Freeze: Undecorated cookies can be frozen for up to 3 months. Thaw and decorate later.
Freeze icing: Not recommended. Make fresh for best texture and consistency.
Sugar Cookies With Royal Icing
Ingredients
- 2 1/2 cups all-purpose flour, 11 1/4 ounces
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, 8 ounces, room temperature
- 1 1/2 cups confectioners’ sugar, 6 3/4 ounces
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
Royal Icing
- 2 1/4 cups confectioners’ sugar, 10 ounces
- 2 tablespoons meringue powder
- 1/4 cup water, 2 ounces
- 3 tablespoons corn syrup, light
- food coloring
- sprinkles or colored sugars, if desired
Instructions
- Combine the flour, baking powder, and salt in a bowl; stir or whisk to blend thoroughly. Set aside.
- In a mixing bowl with an electric mixer, beat the butter and 1 1/2 cups of confectioners’ sugar together until smooth and creamy. Add the 1 1/2 teaspoons of vanilla extract, the almond extract, and the egg. Beat until well blended.
- With the mixer on low speed, gradually add the flour mixture to the mixing bowl until blended.
- With floured hands, gather the dough into two disks and flatten slightly.
- Wrap the disks in plastic wrap and chill for 45 minutes to 1 hour.
- Heat the oven to 375 F.
- Line baking sheets with parchment paper.
- On a lightly floured surface, roll each disk of dough out to about 1/8-inch in thickness.
- Cut out cookies and arrange on the prepared baking sheets.
- Bake for 6 to 8 minutes, until set and just lightly browned on bottoms.
- Cool on a rack and frost with the royal icing (below) or another cookie icing.
- Icing
- In a mixing bowl with an electric mixer, beat the 2 1/4 cups of confectioners’ sugar with the meringue powder and water until the mixture is glossy and stiff peaks form (about 6 minutes). Beat in the 1/2 teaspoon of vanilla and corn syrup.
- Divide the mixture among small bowls. Add colors as desired and mix well.
- Spread the icing on the cooled cookies and sprinkle with colored sugar, sprinkles, or small candies, as desired. The icing hardens quickly, so sprinkle as you frost.
- After the icing has set, store the cookies in an airtight container at room temperature.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
