Soft Sugar Cookies with Professional Royal Icing are the quintessential treat for any occasion, combining sweetness with a delightful softness that melts in your mouth. These cookies are more than just a holiday staple; they invite creativity and celebration into your kitchen. Whether you’re crafting them for a birthday party, a festive gathering, or just because you’re craving something sweet, this recipe delivers deliciously every time.

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

I remember the first time I indulged in a soft sugar cookie decorated with professional royal icing. The combination of buttery goodness paired with the smooth, shiny finish of the icing is simply divine. It’s a treat that feels special, and there’s a satisfaction in creating that beautiful, edible artwork. So, grab your baking tools, and let’s create some delicious magic together!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 3 hours, including chilling time!
Irresistible Flavor: Enjoy the melt-in-your-mouth texture paired with a hint of vanilla.
Eye-Catching Appeal: The royal icing lets you decorate in any way you desire, making them perfect for any occasion.
Flexible Serving: Great for snacks, celebrations, or even as a homemade gift!
Diet-Friendly Options: Easily make adjustments for gluten-free and dairy-free versions.

Ingredients You’ll Need

3/4 cup unsalted butter, softened: Room temperature butter provides the best texture and flavor in your cookies. Make sure to use unsalted to control the saltiness.
1 cup granulated sugar: Adds sweetness and contributes to the lovely texture. You could try replacing some with brown sugar for a more caramel flavor.
1 large egg, room temperature: Room temperature eggs incorporate better into the batter for consistent baking results.
1/2 teaspoon vanilla extract: Enhances the flavor beautifully. Pure vanilla extract is always the best choice.
2 1/3 cups all-purpose flour: This is the base of your cookies. For gluten-free options, consider using a 1:1 gluten-free flour blend.
1 teaspoon baking powder: Helps the cookies rise just a bit, maintaining their soft texture.
1/2 teaspoon kosher salt: Balances the sweetness and enhances the overall flavor.
4 cups powdered sugar (for icing): Essential for sweetening your royal icing. Make sure to sift for a smooth finish.
3 tablespoons meringue powder (for icing): Stabilizes the icing to keep it looking beautiful and glossy. This can be found at most baking supply stores.
9 tablespoons warm water (100-110°F): Activates the meringue powder and helps reach the right icing consistency.
1/2 teaspoon vanilla extract (for icing): A nice touch to enhance the flavor of your royal icing.

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: In a mixing bowl, cream together 3/4 cup softened unsalted butter and 1 cup granulated sugar on medium-low speed for about 2 minutes until light and fluffy. This step is crucial; it incorporates air into the butter, creating a light texture that contributes to that melt-in-your-mouth experience.

Add Egg and Vanilla: Next, add 1 large room temperature egg and 1/2 teaspoon vanilla extract. Mix on medium-high speed for 20 to 30 seconds until fully combined. This adds moisture and flavor to your dough.

Combine Dry Ingredients: In a separate bowl, sift together 2 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Gradually add this mixture to your butter mixture, pulsing in the mixer until the dough just comes together. Be careful not to overmix, which can lead to tough cookies.

Chill the Dough: Divide the dough into two portions and wrap each in plastic wrap. Refrigerate for 1 to 3 hours. This step is important because it makes the dough easier to roll out and helps the cookies maintain their shape while baking.

Preheat Oven: Once chilled, preheat your oven to 350°F and line your baking sheets with parchment paper. This prevents sticking and ensures even baking.

Roll Out Dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch. Keeping your dough uniform in thickness ensures even baking.

Cut Shapes: Use your favorite cookie cutters to cut shapes from the dough, placing them about 1 inch apart on the prepared baking sheets. The space helps them spread without sticking together.

Bake the Cookies: Bake in the preheated oven for 10 to 11 minutes. You’ll know they’re ready when the edges are set and the surface looks dry, but they shouldn’t have too much color.

Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack. Cooling ensures they firm up, making them easier to decorate.

Whisk Icing Ingredients: In a bowl, whisk together 4 cups powdered sugar, 3 tablespoons meringue powder, and 9 tablespoons warm water on low speed for 7 minutes, then increase to medium-low for another 2 to 3 minutes. You’re looking for a glossy texture that holds peaks.

Adjust Icing Consistency: To achieve the right consistency for both border and flood icing, you may need to adjust with additional warm water. Aim for a piping consistency for the border and a slightly thinner one for flooding.

Decorate Cookies: Use piping bags fitted with tiny round tips to decorate your cooled cookies. You can create fun designs, or simply flood them with royal icing. Allow the decorations to dry completely for 6 to 8 hours. Patience is key here—the longer they dry, the better the finish.

Storing & Reheating

These decorated cookies can be stored at room temperature in an airtight container for about one week. If you want to keep them longer, you can place them in the refrigerator for up to two weeks. To freeze, wrap each cookie tightly and store in a freezer-safe container for up to three months. When ready to enjoy, let them thaw at room temperature for about an hour. Keep in mind that the icing may lose some of its glossy finish, but the flavor will still shine through!

Chef’s Helpful Tips

Avoid Overmixing: Once the flour is added, mix just until combined for softer cookies.
Correct Butter Temperature: Make sure your butter is at the right temperature (soft, but not melted) to create the perfect cookie texture.
Roll Carefully: Use a floured rolling pin and surface for easy handling, and try not to let the dough soften too much while rolling.
Consistency Matters: Testing the icing consistency is crucial; it should flow smoothly but hold its shape when piped.
Make Ahead: The cookie dough can be frozen for up to three months before baking, helping to simplify your baking schedule.

These Soft Sugar Cookies with Professional Royal Icing are a delightful treat that blend both flavor and fun in a beautifully decorative package. The satisfying process of rolling out the dough, cutting shapes, and decorating them brings a bit of joy to any baking day. Plus, these cookies are endlessly customizable, making them a personal and heartfelt gift for friends, family, and, let’s be honest, yourself.

Try your hand at these delightful cookies, and you’ll discover not just a delicious treat but also an exciting baking experience. There’s so much joy in creating something that looks fantastic and tastes amazing. Don’t hesitate to get creative with your decorations, and enjoy every bite of your sweet success!

Recipe FAQs

Can I use a different type of icing for these cookies?

Absolutely! While royal icing provides a firm finish ideal for decoration, you can use buttercream or glaze if you prefer. Just keep in mind that those alternatives may not harden in the same way, affecting the aesthetics of your decorated cookies.

How can I make the dough ahead of time?

You can prepare the dough up to three months in advance. Just wrap it tightly in plastic wrap and place it in an airtight container before freezing. When you’re ready to bake, let it thaw overnight in the refrigerator before rolling out.

What if my royal icing is too thick?

If your royal icing turns out too thick, simply add a little warm water—one teaspoon at a time—until you reach the desired consistency. Aim for an icing that flows easily when piped but holds its shape.

How do I achieve perfect cookie shapes?

Use a sharp cookie cutter and a little flour on both the dough and the cutter to avoid sticking. You can also chill the rolled-out dough for 10-15 minutes before cutting for cleaner edges.

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Soft Sugar Cookies with Professional Royal Icing

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

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Description

These soft sugar cookies with professional royal icing are a treat for any occasion. Featuring a tender texture, simple prep, and essential ingredients, these cookies are perfect for homemade delights.

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 sugar on medium-low speed for 2 minutes.
Add the egg and vanilla extract, mixing on medium-high for 20-30 seconds.
Sift the dry ingredients together and add them to the mixer, pulsing until the dough comes together.
Divide the dough, wrap in plastic, and refrigerate for 1-3 hours.
Preheat the oven to 350ºF and line baking sheets with parchment paper.
Roll the dough to 1/4 inch thickness on a floured surface.
Cut out shapes and place them 1 inch apart on the baking sheets.
Bake for 10-11 minutes until the surfaces are dry.
Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack.
Whisk together icing ingredients on low for 7 minutes, then medium-low for 2-3 minutes.
Adjust the icing consistency for borders and flooding with a bit of water.
Decorate the cooled cookies and allow them to dry for 6-8 hours.

Notes

Ensure butter is softened to the right temperature for the best texture.
Refrigerating the dough helps maintain the cookie shape during baking.
Allow the decorated cookies ample time to dry and set before serving.