Soft Sugar Cookies with Royal Icing

Making cookies is one of my favorite things to do. The kitchen fills with a happy smell. Sugar cookies are great for any party. You can make them into fun shapes. I love decorating them with bright icing. The icing dries hard so you can stack them. This is good for giving them as gifts. My family asks for these cookies every holiday.

You might think royal icing is hard to make. It is not! This recipe makes it very simple. I will show you how to get the perfect texture. The cookies stay soft for days. They do not get hard and dry. That is the best part. I know you will love baking these treats.

Want to start baking? Let us make some cookies now!

How to Make the Best Sugar Cookies

To make great cookies, you need the right recipe. These cookies do not spread much in the oven. They hold their shape very well. This means your stars stay stars and your hearts stay hearts. I always use real butter for the best taste.

Ingredients for the Soft Dough

You do not need fancy things for this dough. Most of these are probably in your pantry already. I like to use baking powder to make them soft. Here is what you need for the cookies. Make sure your butter is soft before you start.

• 1 cup unsalted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 2 teaspoons baking powder
• 3 cups all-purpose flour

Mixing and Chilling the Dough

First, mix the butter and sugar until it is creamy. Then add the egg and vanilla. Slowly mix in the flour and baking powder. Do not mix it too much. Just mix until it is all combined. The dough needs to be cold.

I put the dough in the fridge for one hour. This step is very important. Cold dough makes better cookies. It also makes it easier to cut shapes. If you are in a rush, put it in the freezer for 20 minutes. Just do not let it freeze solid.

Rolling and Cutting Shapes

Put some flour on your counter. This stops the dough from sticking. Roll the dough to about 1/4 inch thick. Use your favorite cookie cutters to make shapes. I like to use metal cutters because they make clean cuts.

Put the cut cookies on a baking sheet. I use parchment paper on my pans. This makes cleanup very easy. You can bake them right away. Re-roll the extra dough to make more cookies. Just add a little flour if it gets too sticky.

Baking to Perfection

Heat your oven to 350 degrees. Bake the cookies for 8 to 10 minutes. The edges should be just barely golden. The tops should still look pale. This keeps them soft inside.

Let them cool on the pan for 5 minutes. Then move them to a wire rack. They must be totally cold before you add icing. If the cookies are warm, the icing will melt off.

Easy Royal Icing for Decorating

Royal icing dries very hard. It is perfect for making pretty designs. It also lets you stack the cookies later. You can make it thick for outlines or thin for filling in shapes. It takes a little practice but you can do it.

What You Need for Royal Icing

The secret ingredient is meringue powder. This makes the icing safe to eat. It also makes it dry hard and shiny. You can find it at craft stores or online. Here is what you need.

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 6 tablespoons warm water
• Food coloring (optional)

Mixing the Perfect Icing

Put all the ingredients into a bowl. Use a mixer to blend it all together. Start slow so the sugar does not fly everywhere. Mix it on high for about 5 minutes. The icing should be very thick and white.

You can add more water to make it thinner. Do this one teaspoon at a time. It should look like thick syrup when it is ready. This is good for flooding the cookies.

Adding Colors and Decorating

Separate the icing into small bowls. Add food coloring to each bowl. Gel colors work best because they do not make the icing watery. Put the icing into piping bags. Use a small tip to outline the cookies.

I like to fill in the middle with the thinner icing. This is called flooding. It makes the cookie look smooth and shiny. You can add sprinkles before the icing dries.

Tips for Success and Storage

I have made many cookies over the years. I learned a few things along the way. These tips will help you make perfect cookies every time. Baking is fun when it goes well.

How to Store Cookies

Let the icing dry for at least 8 hours. The icing must be hard to the touch. Place the cookies in an airtight container. I use a plastic tub with a good lid.

You can keep them at room temperature for one week. Put parchment paper between layers of cookies. This stops them from sticking together. These cookies also freeze very well. I just put them in a freezer bag and they last for months.

Fun Flavor Ideas

You can change the flavor easily. Use almond extract instead of vanilla. It tastes like bakery cookies. Or add lemon zest to the dough.

You can also flavor the icing. Add a little vanilla or orange extract to the icing. This makes them taste special. IMO, the lemon flavor is best for spring.

Frequently Asked Questions

Why are my cookies hard?

You might have baked them too long. Try taking them out when the edges are only slightly brown. Also, check that you did not add too much extra flour.

Can I use milk instead of water in icing?

No, you should use water. Milk will spoil quickly. Meringue powder and water make the icing shelf-stable for many days.

How long does icing take to dry?

It takes about 6 to 8 hours for the icing to get completely hard. I usually leave my cookies on the counter overnight to dry.

Can I make the dough ahead of time?

Yes, you can! You can keep the dough in the fridge for up to three days. Just let it sit on the counter for 15 minutes before you roll it.

Start Baking Today

These cookies are so fun to make and eat. You can change the colors for any party. I hope you enjoy this easy recipe. Happy baking!