Soft Sugar Cookies with Professional Royal Icing combine a delightfully tender texture with the whimsical elegance of beautifully decorated icing. These cookies are the epitome of home-baking joy, featuring a light, airy munch that practically melts in your mouth. With their slight vanilla sweetness and soft pillowy surface, they not only satisfy your cookie cravings but also add a festive touch to any occasion. Perfectly customizable, these cookies can be decorated for holiday gatherings, birthdays, or simply as a delightful treat any time of year.

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 made these soft sugar cookies with royal icing for a holiday party. I was nervous as this was my first time experimenting with royal icing, but as soon as I saw the smiles on my friends’ faces when they took a bite, I knew I’d found something special. It’s easy to create gorgeous cookies that taste even better than store-bought versions. I encourage you to try this recipe—there’s a warm satisfaction in crafting something beautiful and delicious from scratch.

Why You’ll Love This Recipe

Simple & Quick: You can whip up these cookies in about 90 minutes of prep and some baking time—perfect for last-minute celebrations.
Irresistible Flavor: With a buttery and subtly sweet flavor, these cookies offer a nostalgic bite that evokes childhood memories with every munch.
Eye-Catching Appeal: Decorate with royal icing in vibrant colors for beautiful designs that will impress everyone who sees (and tastes!) them.
Flexible Serving: Great for any occasion, from holiday gatherings to birthday parties, or just a sweet snack at home!
Diet-Friendly Options: For a twist, you can easily make gluten-free flour substitutions if needed.

Ingredients You’ll Need

Unsalted Butter, softened (65-67°F) – 3/4 cup: This is the base of our cookie dough, lending richness and that classic buttery texture. Make sure it’s at room temperature for easy creaming.
Granulated Sugar – 1 cup: Provides the sweetness and structure for cookies. Instead of granulated sugar, you may use superfine sugar for an extra smooth dough.
Large Egg, room temperature – 1: The binding agent that helps your cookies rise and maintain moisture. Be sure to let it sit out for a bit if you forget to bring it to room temperature.
Vanilla Extract – 1/2 teaspoon: Adds depth and an aromatic sweetness. Use pure vanilla extract for the best flavor.
All-Purpose Flour – 2 1/3 cups: The foundation of your cookie dough. For a gluten-free version, use a 1:1 gluten-free flour blend.
Baking Powder – 1 teaspoon: This is what gives the cookies their lift, ensuring they remain soft and chewy.
Kosher Salt – 1/2 teaspoon: Balances sweetness and enhances overall flavor. Make sure it’s kosher salt; it’s less salty compared to regular table salt.
Powdered Sugar (icing) – 4 cups: Essential for making the royal icing sweet and fluffy. Sift it before using to avoid clumps.
Meringue Powder (icing) – 3 tablespoons: Helps stabilize your royal icing for beautiful decorating. Alternatively, you can use egg whites for a fresher taste.
Warm Water (100-110°F) – 9 tablespoons: This is used to thin your royal icing to the right consistency—make sure it’s warm to help dissolve the meringue powder.
Vanilla Extract (icing) – 1/2 teaspoon: Enhances the flavor of your icing, making it deliciously sweet.

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: Begin by creaming together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar in your stand mixer on medium-low speed for about 2 minutes. The mixture should become light and fluffy. This step is crucial for achieving a soft cookie texture.

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

Sift and Combine Dry Ingredients: In a separate bowl, sift together 2 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Gradually add this mixture to the wet ingredients in your mixer and pulse until the dough just comes together. Don’t overwork the dough; it should be soft and slightly sticky.

Chill the Dough: Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for 1-3 hours. Chilling the dough prevents the cookies from spreading too much while baking, which is key to maintaining their shape.

Preheat the Oven: When you’re ready to bake, preheat your oven to 350°F. Line your baking sheets with parchment paper to prevent sticking and for easy cleanup.

Roll Dough Out: On a lightly floured surface, roll the chilled dough to a thickness of about 1/4 inch. Take your time with this step; a consistent thickness ensures even baking.

Cut Shapes: Use cookie cutters to cut out your desired shapes, and place them about 1 inch apart on your prepared baking sheets. This spacing allows for air circulation and prevents them from baking into one another.

Bake: Bake your cookies for about 10-11 minutes, until the surface is dry but the edges are not golden. The cookies should still feel soft to the touch; they’ll firm up as they cool.

Cool Cookies: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before icing.

Prepare Royal Icing: While your cookies are cooling, whisk together 4 cups of powdered sugar, 3 tablespoons of meringue powder, and 9 tablespoons of warm water in a mixing bowl. Start on low speed for 7 minutes, then increase to medium-low speed and mix for another 2-3 minutes until glossy and stiff peaks form.

Adjust Icing Consistency: Divide the icing into bowls if you wish to use multiple colors for decorating. Add water a little at a time to achieve a flooding consistency for the areas you want to cover, and keep the border icing thicker.

Decorate Cookies: Use piping bags fitted with small round tips to outline your cookies and fill them in with the thinned icing. Let them dry for at least 6-8 hours after decorating to ensure the icing sets completely.

Storing & Reheating

Store your freshly baked and decorated cookies in an airtight container at room temperature for up to one week. If you have leftover dough, you can refrigerate it for a couple of days or freeze it for up to three months. For frozen cookies, allow them to thaw at room temperature or warm them slightly in an oven set to 300°F for about 5 minutes. Just keep in mind that their texture might slightly change, so enjoy them fresh whenever you can!

Chef’s Helpful Tips

Avoid overmixing the dough to keep your cookies tender; mix until just combined.
Make sure to use room temperature ingredients for better blending in your cookie batter and icing.
If the icing is too thick, add a tiny bit of water to thin it. If it’s too runny, add more powdered sugar.
Check for even baking by ensuring your oven temperature is accurate. An oven thermometer can really help with this!
Whenever possible, use a scale for ingredients like flour and sugar. Measuring by weight can give you more consistent results.

It’s easy to see why Soft Sugar Cookies with Professional Royal Icing are a favorite among bakers everywhere. They bring a beautiful touch to any occasion and can be tailored to fit the theme of your celebration, whether it’s a holiday gathering or just a fun weekend project. I hope you’ll give this recipe a try, and I encourage you to unleash your creativity and have fun with the decorating! You might even find it hard to eat just one!

Recipe FAQs

How can I get my royal icing to shine?

To achieve that beautiful glossy finish on your royal icing, make sure to whip it to stiff peaks, and don’t over-thin it with water. The perfect consistency is key!

Can I freeze the cookies after decorating?

While you can freeze undecorated cookies for up to three months, it’s best to keep decorated cookies at room temperature to preserve the icing. If you freeze iced cookies, it can affect the texture and design.

What can I use if I don’t have meringue powder?

If you don’t have meringue powder, you can substitute with 2 eggs whites (pasteurized for safety) in your royal icing. Just ensure not to use raw egg whites if you’re concerned with food safety.

Why did my cookies spread too much while baking?

If your cookies spread, it could be due to warm dough. Make sure to chill your dough sufficiently before rolling and cutting to keep the cookies from spreading in the oven.