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Perfect Patriotic Sugar Cookies with Royal Icing

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These patriotic sugar cookies feature a tender, buttery base decorated with smooth, glossy royal icing in red, white, and blue—perfect for summer celebrations and holiday parties.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract or almond extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360 g) powdered sugar, sifted
  • 2 large pasteurized egg whites or 2 teaspoons meringue powder
  • 2 tablespoons fresh lemon juice or clear vanilla extract
  • Gel food coloring in red, white (leave some plain), and blue

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  2. Beat in the egg and vanilla or almond extract until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low until a smooth dough forms. Do not overmix.
  4. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour or overnight.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Roll out one disk of dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Cut shapes using patriotic cookie cutters and transfer to baking sheets, spacing about 1 inch apart.
  7. Bake for 8-10 minutes until edges start to turn golden but centers remain pale. Let cookies rest on the pan for 2 minutes, then transfer to a cooling rack.
  8. Prepare royal icing by beating powdered sugar with egg whites or meringue powder and lemon juice or vanilla until stiff peaks form. Adjust consistency with water for outlining (thicker) and flooding (thinner).
  9. Divide icing into bowls and tint with gel food colors. Use piping bags with fine tips to outline cookies first; let dry 10-15 minutes.
  10. Flood the inside with thinner icing and decorate with stripes, stars, or dots. Let dry completely for several hours or overnight before storing or stacking.

Notes

Chill dough overnight for better flavor and easier rolling. Use gel food coloring to maintain icing consistency. Let icing outlines dry before flooding to prevent color bleeding. Store cookies in an airtight container with parchment paper to prevent sticking. Freeze for up to 3 months if needed.

Nutrition

Keywords: patriotic sugar cookies, royal icing cookies, Fourth of July cookies, holiday cookies, sugar cookie recipe, easy sugar cookies, decorated cookies

Find it online: https://pokirecipes.com/perfect-patriotic-sugar-cookies-with-royal-icing-easy-homemade-recipe-guide/