Classic Sugar Cookies with Royal Icing

There’s something undeniably magical about sugar cookies. Maybe it’s the buttery sweetness, or perhaps it’s the creative freedom that comes with decorating each one like a tiny edible work of art. This recipe is a holiday must-have in my family, but honestly, it’s perfect for any time you want to bake up a little joy. Let’s roll up our sleeves and start creating fun memories—cookie by cookie!

If you’re looking for the ultimate blank canvas for your culinary creativity, this sugar cookie recipe is your new best friend!

Why You’ll Love This Recipe

• Easy to Make: A simple, fail-proof dough that’s perfect for bakers of all levels.
• Customizable: Dream up endless cookie shapes and designs, then let the royal icing be your paintbrush.
• Great for Gifting: These cookies look as good as they taste, making them a thoughtful sweet treat.
• Freezer Friendly: Make the dough or even baked cookies ahead of time, then decorate when you’re ready!

Ingredients Breakdown

For the Sugar Cookies:

• Unsalted Butter (1 cup): Softened to room temperature, this ensures a tender and flavorful cookie.
• Granulated Sugar (1 cup): For the perfect amount of sweetness.
• Egg (1 large): Helps bind the dough for that magical balance of crisp edges and soft centers.
• Vanilla Extract (2 tsp): Pure vanilla gives these cookies that classic, comforting flavor.
• All-Purpose Flour (2 ¾ cups): The base of the dough; measure carefully for the best results.
• Baking Powder (1 tsp): Adds just the right lift for cookies that hold their shape.
• Salt (½ tsp): Balances out the sweetness for a well-rounded flavor profile.

For the Royal Icing:

• Powdered Sugar (4 cups): The foundation for a silky-smooth icing.
• Meringue Powder (3 tbsp): The secret to stiff peaks and a pipeable texture.
• Water (5–6 tbsp): Adjust to achieve your desired consistency.
• Food Coloring: Optional, but brings that “wow” factor to your designs!

Step-by-Step Instructions

For the Sugar Cookies:

1. In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This takes about 2–3 minutes with an electric mixer.
2. Add the egg and vanilla extract, and mix until well combined.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until the dough comes together.
4. Divide the dough into two discs, wrap them in plastic wrap, and chill in the refrigerator for at least 1 hour.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Roll out the dough on a floured surface to about ¼-inch thickness. Use your favorite cookie cutters to cut shapes, then place the cookies on the prepared baking sheets.
7. Bake for 8–10 minutes, or until the edges just start to turn golden. Let the cookies cool completely before decorating.

For the Royal Icing:

1. In a mixing bowl, combine the powdered sugar and meringue powder. Add 5 tablespoons of water and mix with an electric mixer on low speed until the icing thickens.
2. Increase the speed to medium-high and beat until stiff peaks form, about 4–5 minutes.
3. If you want to thin the icing for flooding cookies, add water one teaspoon at a time until you reach your desired consistency.
4. Divide the icing into bowls, add food coloring as desired, and transfer to piping bags for decorating.

Chef’s Tips and Tricks

• Chill, Chill, Chill: Cold dough is easier to roll out and helps cookies keep their shape while baking.
• Don’t Over-Mix: Mix the dough just until it comes together to avoid tough cookies.
• Practice Makes Perfect: Test on a practice cookie before committing to a full decorating spree.

Recipe Variations and Serving Suggestions

• Flavor Boost: Try almond extract or a hint of lemon zest in the dough for a fun twist.
• Seasonal Shapes: Use cookie cutters to fit the occasion—hearts for Valentine’s, pumpkins for Halloween, or stars for any celebration!
• Serving Idea: Pair these cookies with a warm mug of cocoa for the coziest treat ever.

FAQs

• Can I freeze the dough? Absolutely! Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw in the fridge before rolling out.
• How do I store decorated cookies? Once the icing has fully set, store them in an airtight container at room temperature for up to a week.
• Can I use store-bought icing? Sure! Store-bought icing is convenient, but homemade royal icing gives you much better control and flavor.

Classic Sugar Cookies with Royal Icing Recipe

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

For the Icing:

• 4 cups powdered sugar
• 3 tbsp meringue powder
• 5–6 tbsp water
• Optional: food coloring

Instructions:

1. Follow the steps outlined above for both the cookies and royal icing.

Bake these beauties and share your creations with me! Tag your cookie masterpieces with #TheKitchensAid on social media. I can’t wait to see the amazing designs you come up with. Happy baking!