Soft Sugar Cookies with Professional Royal Icing
These soft sugar cookies are the gold standard for bakers. They feature a buttery, melt-in-your-mouth texture that holds intricate shapes without spreading. Paired with a smooth, high-shine royal icing, they are perfect for holidays, birthdays, and celebrations.
- Prep Time: 90 minutes
- Cook Time: 10 minutes
- Total Time: 100 minutes
- Yield: 24 cookies
- Cuisine: American
Ingredients
Unsalted butter, softened (65-67ºF) – 3/4 cup
Granulated sugar – 1 cup
Large egg, room temperature – 1
Vanilla extract – 1/2 teaspoon
All-purpose flour – 2 1/3 cups
Baking powder – 1 teaspoon
Kosher salt – 1/2 teaspoon
Powdered sugar (icing) – 4 cups
Meringue powder (icing) – 3 tablespoons
Warm water (100-110°F) – 9 tablespoons
Vanilla extract (icing) – 1/2 teaspoon
Instructions
Cream softened butter and sugar on medium-low for 2 minutes.
Add egg and vanilla; mix on medium-high for 20-30 seconds.
Sift dry ingredients and add to mixer; pulse until dough just comes together.
Divide dough, wrap in plastic, and refrigerate for 1-3 hours.
Preheat oven to 350ºF and line sheets with parchment.
Roll dough to 1/4″ thickness on a lightly floured surface.
Cut shapes and place 1″ apart on baking sheets.
Bake for 10-11 minutes (for 3″ cookies) until surface is dry.
Cool on sheet for 5 minutes, then move to wire rack.
Whisk icing ingredients on low for 7 minutes, then medium-low for 2-3 minutes.
Adjust consistency for border and flood icing with water.
Decorate cookies and let dry for 6-8 hours.
Notes
• Weigh your flour for the most consistent results.
• Ensure butter is exactly 65-67ºF to prevent spreading.
• Let iced cookies dry completely before stacking to avoid smudging.
• Dough can be frozen for up to one month.