Soft, pillowy sugar cookies topped with a glossy layer of royal icing are a beloved staple in many households, especially during the holidays, but they can be enjoyed all year round. The soft sugar cookies offer a delicate sweetness that melts in your mouth, while the royal icing adds a beautiful finish that makes them look like they’re straight out of a bakery. This delightful combo not only satisfies your cravings for something sweet but also makes any occasion feel special.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft Sugar Cookies with Professional Royal Icing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft Sugar Cookies with Professional Royal Icing

Soft Sugar Cookies with Professional Royal Icing

The first time I made these cookies, I was amazed at how simple they were, yet the outcome was so impressive. Friends and family couldn’t stop raving about them! Whether you’re crafting these for a birthday, holiday gathering, or simply because you feel like indulging in something sweet, this recipe for Soft Sugar Cookies with Professional Royal Icing is bound to become a favorite in your baking repertoire. Get ready to impress with irresistible cookies that taste as good as they look!

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch in about 90 minutes of prep time and just 10-11 minutes of bake time.
Irresistible Flavor: Each bite is a perfect blend of sweet vanilla and buttery goodness that just melts in your mouth.
Eye-Catching Appeal: The beautifully decorated cookies are always a show-stopper at parties or gatherings.
Flexible Serving: Perfect for any occasion — snacks, parties, or even breakfast with your morning coffee!
Diet-Friendly Options: Easily adapt to create gluten-free versions with the right flour substitutions.

Ingredients You’ll Need

3/4 cup unsalted butter, softened (65-67ºF): This is the backbone of your cookie’s rich, creamy texture. Make sure it’s at room temperature for the best results. You can substitute with margarine, but keep in mind it will alter the flavor slightly.
1 cup granulated sugar: Adds sweetness and helps create that classic cookie texture. You could use coconut sugar as an alternative, but the taste will change.
1 large egg, room temperature: Acts as a binding agent. Cold eggs can cause the butter to seize, so always let your eggs sit out for about 30 minutes before using.
1/2 teaspoon vanilla extract: For that warm, sweet flavor. Pure extract is preferable for the best taste, though imitation vanilla will work in a pinch.
2 1/3 cups all-purpose flour: The structure of your cookies. If you need gluten-free cookies, you can use a gluten-free all-purpose blend.
1 teaspoon baking powder: Adds lift for a fluffy cookie. Make sure it’s fresh; expired baking powder won’t give the same rise.
1/2 teaspoon kosher salt: Enhances flavors. Avoid table salt, as kosher salt has larger grains and adds less saltiness.
4 cups powdered sugar (for icing): Creates a sweet and smooth icing. Sift before using to avoid clumps.
3 tablespoons meringue powder (for icing): This stabilizes your icing, making it easier to pipe and dry evenly. Egg whites can be used instead, but need careful handling.
9 tablespoons warm water (100-110°F, for icing): To achieve the right consistency for your icing. Always measure the temperature to ensure it activates the meringue powder correctly.
1/2 teaspoon vanilla extract (for icing): Just like in the cookies, this brings a beautiful aroma to your icing.

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: Start by creaming together 3/4 cup unsalted butter and 1 cup granulated sugar in a large bowl on medium-low speed for about 2 minutes, until light and fluffy. The sugar will help aerate the butter, leading to soft and tender cookies.

Add Egg and Vanilla: Incorporate 1 large room temperature egg and 1/2 teaspoon vanilla extract, and mix on medium-high speed for 20 to 30 seconds. This will help combine the wet ingredients thoroughly, creating a rich and flavorful mixture.

Sift and Combine Dry Ingredients: In a separate bowl, sift 2 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Gradually add this dry mix to your wet ingredients, pulsing your mixer until the dough just comes together. Be careful not to overmix; you want a soft, malleable dough.

Chill Dough: Divide the dough into two halves, wrap each in plastic wrap, and refrigerate for 1 to 3 hours. Chilling helps the dough firm up, making it easier to roll out and cut into your desired shapes.

Preheat Oven: When you’re ready to bake, preheat your oven to 350ºF and line a couple of baking sheets with parchment paper. This helps prevent sticking and ensures an even bake.

Roll and Cut Cookies: On a lightly floured surface, roll out one disk of dough to about 1/4″ thickness. Use cookie cutters to cut your favorite shapes, and place them on the baking sheets, keeping them about 1″ apart.

Bake Cookies: Bake in the preheated oven for 10-11 minutes, or until the surfaces appear set and dry to the touch. They should not turn golden; remove them when the edges are firm.

Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This prevents them from breaking while hot.

Prepare Royal Icing: In a mixing bowl, whisk together 4 cups powdered sugar, 3 tablespoons meringue powder, and 9 tablespoons warm water. Start on low for 7 minutes, then increase to medium-low for another 2-3 minutes until you achieve a glossy and smooth icing.

Adjust Icing Consistency: If necessary, adjust the consistency by adding a bit more water to create your flood icing, or mix in more powdered sugar for piping consistency.

Decorate Cookies: Use piping bags or a squeeze bottle to decorate your cookies. Create borders first, let them dry for a while, and then flood with icing, using a toothpick to spread it evenly.

Let Icing Dry: Allow the decorated cookies to dry for about 6-8 hours before stacking or storing. This will help the icing set properly, giving you that professional finish.

Storing & Reheating

Store your cookies at room temperature in an airtight container for up to a week. For longer-lasting treats, keep them in the refrigerator for about two weeks. If you want to freeze them, place your cookies in a single layer on a baking sheet, then transfer to a zip-top bag after freezing solid. They can last up to 3 months in the freezer. When you’re ready to enjoy, let them thaw at room temperature. The texture might change slightly over time, but you can refresh them by placing them in a warm oven for a few minutes before serving.

Chef’s Helpful Tips

Be sure your butter is softened, not melted, for the right texture in your cookies.
If your cookie dough is too sticky after mixing, add a bit more flour until it holds its shape well.
Always measure your flour by spooning it into the measuring cup and leveling it off to avoid dense cookies.
If your royal icing doesn’t dry well, check that your icing consistency is correct and that the humidity isn’t too high in your kitchen.
Make the dough ahead of time, allowing it to chill overnight if you’re planning to bake later.
Engage your creativity with cookie shapes and decorating; each one can be uniquely designed for any occasion!

These Soft Sugar Cookies with Professional Royal Icing are not only easy to make but are guaranteed to bring smiles to faces young and old. Feel free to get creative with your decorations, and remember, practice makes perfect. Don’t hesitate to experiment; the joy of baking is discovering what works best for you. I can’t wait for you to try this recipe and see how they turn out — enjoy your time in the kitchen!

Recipe FAQs

Can I use a different type of flour?

Yes! You can replace all-purpose flour with gluten-free all-purpose blends. Just ensure it’s a 1:1 substitute designed for baking. You may need to adjust the liquid content slightly, so keep an eye on the dough’s consistency.

How can I thicken my royal icing?

If your royal icing is too runny, gradually sift in more powdered sugar until you reach the desired thickness. It’s always best to add sugar little by little to avoid creating a too-thick icing.

How long do these cookies last decorated?

Decorated sugar cookies can last up to a week at room temperature if stored in an airtight container. If you’re worried about them sticking, layer them between sheets of parchment paper.

Can I use butter instead of margarine for royal icing?

Absolutely! While meringue powder is typically used for royal icing, you can also opt for powdered sugar and egg whites for a more traditional version. Just ensure all ingredients are at room temperature for the best outcome.

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Soft Sugar Cookies with Professional Royal Icing

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Author: Peter
Prep Time: 90 minutes
Cook Time: 100 minutes
Total Time: 3 hours 10 minutes
Yield: 24 cookies
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Soft Sugar Cookies with Professional Royal Icing are delightful and easy to make. Enjoy their tender flavor and stunning decorations that make every occasion special!

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

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Instructions

Cream the softened butter and granulated sugar at medium-low speed for 2 minutes.
Add the egg and vanilla extract; mix at medium-high speed for 20-30 seconds.
Sift together the dry ingredients and incorporate them into the mixer; pulse until the dough comes together.
Divide the dough, wrap it in plastic, and chill in the refrigerator for 1-3 hours.
Preheat your oven to 350ºF and prepare baking sheets by lining them with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
Cut out shapes from the dough and arrange them 1 inch apart on the baking sheets.
Bake for 10-11 minutes (for 3-inch cookies) until the surface appears dry.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For the icing, whisk together all the ingredients starting at low speed for 7 minutes, then increase to medium-low for 2-3 minutes.
Adjust the icing consistency for borders and flooding by adding water as needed.
Decorate the cookies and allow them to dry for 6-8 hours.

Notes

Ensure butter is softened to the right temperature for optimal mixing.
Adjust icing water carefully to achieve desired consistency for decorating.
Let cookies cool completely before icing to prevent melting.