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Soft Sugar Cookies with Professional Royal Icing

These soft, buttery sugar cookies are topped with smooth royal icing, making them perfect for decorating and gifting. The cookies hold their shape and are simple enough for any baker to create stunning designs.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 3/4 cup Unsalted butter, softened (65-67ºF) Use real unsalted butter for clean taste.
  • 1 cup Granulated sugar Creates slight chew while keeping edges tidy.
  • 1 large Egg, room temperature Ensure egg is at room temperature for better mixing.
  • 1/2 teaspoon Vanilla extract Adds flavor to the cookies.
  • 2 1/3 cups All-purpose flour Spoon-and-level for accuracy.
  • 1 teaspoon Baking powder Important for cookie rise.
  • 1/2 teaspoon Kosher salt Enhances flavor.
For the royal icing
  • 4 cups Powdered sugar (icing) Sift to avoid clumps.
  • 3 tablespoons Meringue powder Stabilizes icing.
  • 9 tablespoons Warm water (100-110°F) Start with this amount for mixing.
  • 1/2 teaspoon Vanilla extract (icing) Adds flavor to the royal icing.

Method
 

Preparation
  1. Cream the softened butter and granulated sugar together until pale and slightly airy.
  2. Add the egg and vanilla, mixing until just incorporated.
  3. Sift together flour, baking powder, and salt. Add to the mixture and pulse just until combined.
  4. Divide the dough, wrap in plastic, and chill for 1 to 3 hours.
  5. Preheat the oven to 350ºF and line baking sheets with parchment.
  6. Roll the chilled dough to 1/4 inch thickness, cut shapes, and transfer to baking sheets.
  7. Bake for 10-11 minutes until set, avoiding browning.
  8. Cool cookies on the baking sheet for 5 minutes before moving to a wire rack.
Making Royal Icing
  1. In a mixing bowl, whisk together powdered sugar, meringue powder, warm water, and vanilla until glossy peaks form.
  2. Adjust icing consistency for borders and flooding as needed.
  3. Outline cookies with border icing and fill with flood icing, using a toothpick to spread.
  4. Allow iced cookies to dry fully for 6-8 hours before stacking or packaging.

Notes

For optimal results, ensure to store cookies in an airtight container. Variations can include flavors like lemon or almond for a unique twist. It is recommended to use a stand mixer for better texture consistency.