Classic Cut-Out Sugar Cookies with Royal Icing
These classic cut-out sugar cookies are the gold standard for holiday baking. They are buttery, hold their sharp edges perfectly, and provide the ideal canvas for our smooth, easy-to-use royal icing.
Ingredients
2/3 cup butter, softened
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 Tbsp. milk
1 tsp. vanilla extract
2 cups all-purpose flour
Small decorative candies (optional)
4 cups powdered sugar (Icing)
3 Tbsp. meringue powder (Icing)
1/2 tsp. cream of tartar (Icing)
1/2 cup water (Icing)
1 tsp. vanilla extract (Icing)
2 to 4 Tbsp. water (for consistency)
Instructions
1. In a large bowl, beat softened butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined.
2. Beat in egg, 1 Tbsp. milk, and 1 tsp. vanilla until combined.
3. Beat in as much flour as possible with the mixer, then stir in the remaining flour with a wooden spoon.
4. Divide dough in half. Cover and chill for 30 minutes until easy to handle.
5. Preheat oven to 375°F. Roll dough to 1/8 to 1/4 inch thickness on a floured surface. Cut into shapes and place 1 inch apart on ungreased sheets.
6. Bake for 7 minutes or until edges are very light brown. Cool on wire racks.
7. For the icing: Combine powdered sugar, meringue powder, and cream of tartar. Add 1/2 cup water and vanilla. Beat on high for 7-10 minutes until stiff.
8. Add extra water 1 tsp. at a time to reach spreading consistency. Tint with food coloring if desired and decorate cookies.
Notes
Chilling the dough is essential for preventing spreading.
Use gel food coloring for the most vibrant icing colors without changing the consistency.
Ensure your mixing bowl for royal icing is completely grease-free.