Perfect Spring Flower Sugar Cookies with Royal Icing
These charming spring flower sugar cookies feature a buttery base and silky royal icing perfect for festive decorating. Easy to make and ideal for spring celebrations, they offer a nostalgic yet fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons (30 ml) milk
- 4 cups (480 g) powdered sugar, sifted
- 2 large egg whites (or 4 tablespoons meringue powder mixed with water)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Gel food coloring in assorted spring shades (pink, yellow, green, lilac)
Instructions
- Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes, scraping sides as needed.
- Add egg and vanilla: beat in egg and vanilla extract until combined and smooth, about 1 minute.
- Combine wet and dry: gradually add dry ingredients alternating with milk, starting and ending with flour; mix on low speed until just combined.
- Chill dough: divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour or up to 24 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Roll and cut cookies: roll chilled dough to ¼-inch thickness on a lightly floured surface; cut with flower cookie cutters and place 1 inch apart on baking sheets.
- Bake cookies for 10-12 minutes until edges are lightly golden; cool on sheets for 5 minutes then transfer to wire racks.
- Prepare royal icing: beat powdered sugar, egg whites (or meringue powder mixture), lemon juice, and vanilla until stiff peaks form; divide and tint with gel food coloring.
- Decorate cookies: pipe outlines with thicker icing, flood interiors with thinner icing, use toothpicks for details; let dry completely, ideally overnight.
Notes
If icing becomes too thick while decorating, add a few drops of warm water to soften. Keep unused icing covered with a damp cloth to prevent drying. Let icing dry fully, ideally overnight, to avoid smudging and cracking. Dough can be refrigerated up to 24 hours or frozen up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend; for dairy-free, substitute butter with coconut oil; for vegan icing, use aquafaba instead of egg whites.
Nutrition
- Serving Size: 1 cookie (about 3 in
- Calories: 160
- Sugar: 15
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 24
- Protein: 1.5
Keywords: spring sugar cookies, royal icing, flower cookies, easy sugar cookies, homemade cookies, spring baking, decorated cookies