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Sugar Cookies with Royal Icing

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Soft, tender sugar cookies that hold their shape perfectly under royal icing, ideal for decorating and festive occasions.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (340g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (226g)
  • 1 cup granulated sugar (200g)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • Royal Icing Ingredients:
  • 4 cups powdered sugar, sifted (480g)
  • 3 tablespoons meringue powder
  • 6 tablespoons water
  • ½ teaspoon lemon juice

Instructions

  1. Prep your ingredients and workspace: Measure all ingredients precisely. Line two baking sheets with parchment paper. Set out cookie cutters and rolling pin. Chill dough for at least 30 minutes; prep icing while dough chills.
  2. Cream butter and sugar: Beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  3. Add egg and extracts: Beat in egg, vanilla, and almond extract (if using) until fully combined.
  4. Mix dry ingredients separately: Whisk flour, baking powder, and salt together in a bowl.
  5. Combine wet and dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Adjust dough consistency with flour or milk if needed.
  6. Chill the dough: Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
  7. Roll and cut: Lightly flour surface and roll dough to about ¼ inch thick. Cut shapes with cookie cutters and place 1 inch apart on baking sheets.
  8. Bake: Bake at 350°F (175°C) for 8-10 minutes until edges begin to turn golden but centers remain pale.
  9. Cool completely: Transfer cookies to wire rack to cool completely before decorating.
  10. Make the royal icing: Combine sifted powdered sugar and meringue powder. Add water and lemon juice gradually until thick but spreadable consistency is reached. Tint with gel food coloring if desired.
  11. Decorate and dry: Pipe outlines on cooled cookies and flood centers with thinner icing. Use a toothpick to spread and pop air bubbles. Let icing dry at room temperature for several hours or overnight.

Notes

Chill dough to prevent spreading and maintain shape. Beat butter and sugar well for tender texture. Pull cookies out when edges are set but centers still soft to avoid dryness. Adjust royal icing consistency for outlines and flooding. Use meringue powder for safer, easier royal icing. Store decorated cookies in airtight container with parchment between layers. Freeze unbaked dough up to 3 months; decorated cookies do not freeze well.

Nutrition

Keywords: sugar cookies, royal icing, soft cookies, holiday cookies, decorated cookies, cookie decorating, easy sugar cookies

Find it online: https://pokirecipes.com/sugar-cookies-with-royal-icing-recipe-easy-soft-and-perfectly-decorated-guide/