Royal Icing Sugar Cookie Recipe

Decorated sugar cookies are a fun choice for holidays, birthdays, and other celebrations. This recipe pairs tender, buttery cookies with smooth royal icing that dries firm, making it easy to stack or package the finished treats. Meringue powder keeps the icing simple to prepare without raw egg whites.

At a Glance

• Prep time: 35 minutes, plus chilling and drying
• Bake time: 8–10 minutes per batch
• Yield: About 24 cookies, depending on cutter size

Ingredients

For the sugar cookies

• 3 cups all-purpose flour, plus more for rolling
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract, optional

For the royal icing

• 4 cups confectioners’ sugar, sifted
• 3 tablespoons meringue powder
• 5–7 tablespoons water, plus more as needed
• ½ teaspoon vanilla or almond extract, optional
• Gel food coloring, optional

Make the Sugar Cookies

1. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
3. Add the egg and flavoring. Beat in the egg, vanilla, and almond extract, if using. Scrape down the sides of the bowl as needed.
4. Finish the dough. Add the flour mixture in two or three additions, mixing on low just until combined. Divide the dough in half, shape each portion into a disk, wrap, and refrigerate for at least 1 hour.
5. Heat the oven. Preheat to 350°F. Line baking sheets with parchment paper.
6. Roll and cut. On a lightly floured surface, roll one disk of dough to about ¼ inch thick. Cut into shapes and place them about 1 inch apart on the prepared sheets. Gather and reroll scraps as needed, chilling the dough if it becomes soft.
7. Bake. Bake for 8–10 minutes, or until the edges are set and just beginning to turn golden. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before icing.

Make the Royal Icing

1. In a large mixing bowl, combine the confectioners’ sugar and meringue powder.
2. Add 5 tablespoons of water and the extract, if using. Beat on low until the sugar is moistened, then increase to medium-high and beat for about 5 minutes, until the icing is thick, glossy, and holds a peak.
3. For outlining, use the icing as is or add water a few drops at a time until it can be piped smoothly. For flooding, thin a portion with water until a ribbon of icing disappears back into the surface in about 10–15 seconds. Add water gradually; a little goes a long way.
4. Divide the icing into bowls and tint with gel food coloring. Keep unused icing covered with plastic wrap or a damp towel because royal icing dries quickly when exposed to air.

Decorate the Cookies

Transfer the icing to piping bags or squeeze bottles. Pipe an outline around each cookie, then fill the center with thinner icing. Use a toothpick to guide the icing into corners and pop any visible air bubbles. Add details or sprinkles while the icing is still wet.

Let the decorated cookies dry uncovered at room temperature for at least 6–8 hours, or preferably overnight, before stacking or packaging. Drying time can vary with icing thickness and humidity.

Tips for Success

• Chill the dough: Cold dough is easier to roll and helps cut-out cookies keep their shape in the oven.
• Avoid overbaking: Remove the cookies when the centers look set. They will continue to firm up as they cool.
• Adjust icing slowly: Add water a few drops at a time for precise control over piping and flooding consistency.
• Keep icing covered: Press plastic wrap directly against the icing’s surface or cover the bowl between uses to prevent a crust from forming.
• Use gel coloring: Gel food coloring adds strong color without thinning the icing as much as liquid coloring can.

Storage

Store fully dried, decorated cookies in an airtight container at room temperature for up to one week. Keep layers separated with parchment paper. Undecorated cookies can also be frozen in an airtight container for up to three months; thaw them completely before decorating.

With crisp edges, a soft center, and icing that sets beautifully, these royal icing sugar cookies are ready for any occasion. Customize the shapes and colors to suit your celebration, or keep them simple with a classic vanilla flavor.