Soft, buttery, and perfectly sweet, these Soft Sugar Cookies with Professional Royal Icing are the holiday treats everyone dreams of. With their tender texture and delectable flavor, they stand out as the ideal canvas for festive decorations and sweet indulgence alike. Whether you’re planning a holiday gathering, a birthday party, or just satisfying a sweet tooth, these cookies will undoubtedly become a favorite. A sprinkle of creativity paired with classic flavors makes these cookies not just a treat but an unforgettable experience.

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 first discovered this recipe during a chilly December weekend when friends gathered around the kitchen, and we filled the air with laughter and the scent of baked goodies. Each bite of these cookies reminded me of my childhood, where sugar cookies were a staple during the holiday season. What sets this recipe apart is how straightforward and enjoyable it is, paving the way for both novice bakers and seasoned pros to create delightful treats that look professional. You’re going to love how fun and easy it is to whip up these sugar cookies!

Why You’ll Love This Recipe

Simple & Quick: From start to finish, you can enjoy freshly baked cookies in under three hours, perfect for last-minute baking!
Irresistible Flavor: The buttery goodness combined with a hint of vanilla creates a taste that is simply addictive.
Eye-Catching Appeal: Decorate with royal icing for stunning designs that are as beautiful as they are tasty.
Flexible Serving: Ideal for holidays, parties, or just an afternoon treat with your favorite beverage.
Diet-Friendly Options: Easily adaptable for different dietary needs with simple swaps.

Ingredients You’ll Need

3/4 cup unsalted butter, softened (65-67ºF): This forms the rich and creamy base of the dough. Make sure it’s softened for easy creaming.
1 cup granulated sugar: The sweetness factor, balancing the flavor while helping to create a lovely texture.
1 large egg, room temperature: Provides structure and moisture; let it sit out for about 30 minutes before using for better integration.
1/2 teaspoon vanilla extract: Enhance the flavor profile with this aromatic addition; pure vanilla extract is preferable.
2 1/3 cups all-purpose flour: This gives the cookies their body. Use a spoon to fill your measuring cup to avoid adding too much.
1 teaspoon baking powder: A leavening agent to ensure a soft rise in the cookies.
1/2 teaspoon kosher salt: Balances sweetness and enhances overall flavor.
4 cups powdered sugar (icing): This is the base for your royal icing, creating that sweet, sugary finish.
3 tablespoons meringue powder (icing): Essential for the structure of royal icing, especially for decorating.
9 tablespoons warm water (100-110°F): Gives your icing the right texture; warm water helps dissolve the meringue powder more effectively.
1/2 teaspoon vanilla extract (icing): Just like the dough, adding this to your icing will bring depth to its flavor.

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 approximately 2 minutes. The mixture should be light and fluffy, creating the ideal foundation for your cookie dough.

Add Egg and Vanilla: Once creamed, add 1 large room-temperature egg and 1/2 teaspoon vanilla extract. Mix on medium-high speed for about 20-30 seconds until fully combined. This gives your cookies moisture and flavor.

Incorporate 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 dry mixture to the wet ingredients, pulsing in your stand mixer until the dough just comes together. This helps maintain a tender texture in your cookies.

Chill the Dough: Divide the cookie dough into two equal portions, wrap each in plastic wrap, and refrigerate for 1-3 hours. Chilling the dough not only firms it up for easier rolling but also enhances the flavors.

Preheat the Oven: When you’re ready to bake, preheat your oven to 350ºF and line your baking sheets with parchment paper to prevent sticking and ensure even baking.

Roll Out Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use moderate pressure to avoid overworking the dough, which can lead to tough cookies.

Cut Shapes: Use cookie cutters to cut out your desired shapes, placing them about 1 inch apart on the prepared baking sheets. This allows for even heat circulation, preventing cookies from merging during baking.

Bake Cookies: Bake your cookies in the preheated oven for 10-11 minutes, or until the surfaces look dry but not browned. For perfect cookies, avoid opening the oven door too soon; let the cookies cool slightly on the sheet for about 5 minutes.

Cool on Wire Rack: After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Cooling them properly helps to retain their soft texture.

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 speed for about 7 minutes, and then increase to medium-low for another 2-3 minutes until the icing is smooth and glossy.

Adjust Icing Consistency: If your icing is too thick, add a tiny bit of water to reach an ideal piping consistency for borders and a slightly thinner one for flood icing. Be mindful to adjust slowly!

Decorate Cookies: Once your cookies are cool, it’s time to get creative! Use the royal icing to decorate your cookies with piping bags or toothpicks for detailed designs. Allow the icing to dry thoroughly for 6-8 hours to ensure it sets hard.

Storing & Reheating

Store your Soft Sugar Cookies with Professional Royal Icing at room temperature in an airtight container for up to a week. If you need them to last longer, refrigerate them in a sealed container for up to two weeks. For longer storage, consider freezing the cookies by placing them in a single layer, ensuring the icing is fully set, and wrapping them tightly. Properly frozen cookies can last for up to three months. When ready to enjoy, thaw them at room temperature; there’s no need to reheat since they taste best fresh and soft.

Chef’s Helpful Tips

Ensure your ingredients like butter and eggs are at room temperature for the best mixing quality; this helps create a smoother dough.
Avoid overbaking! Take the cookies out of the oven when they look slightly underdone; they will continue to cook on the baking sheet.
Don’t rush the cooling process—if the cookies are still warm, the icing won’t set correctly.
Save some white icing for adding details later, like outlines and embellishments; this adds to the visual appeal.
Experiment with flavors in your icing! A few drops of lemon or almond extract can add a delightful twist.

These cookies aren’t just adorable—they’re simply irresistible. With every bite, you’ll find yourself enchanted by their softness and charm, not to mention the fun of decorating them! The joy of creating something beautiful along with a burst of flavor is a delightful mix, inviting you to get creative and enjoy a little sweet time in your kitchen.

Recipe FAQs

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 3 days in advance and keep it wrapped in plastic in the refrigerator. Just make sure to take it out and let it soften slightly before rolling.

How do I know if my royal icing is the right consistency?

For piping outlines, your icing should hold its shape but still be smooth enough to flow. For flood icing, it should be thinner, reminiscent of pancake batter. Practice makes perfect, so don’t hesitate to adjust with water or powdered sugar!

Can I freeze baked cookies?

Yes! Once the royal icing is completely dried, you can freeze these cookies. Place them in a single layer between sheets of wax paper in an airtight container. They can last for about three months in the freezer.

What’s the best way to transport decorated cookies?

Keep your decorated cookies in a sturdy container with parchment paper between layers to prevent sticking. If you’ve added very thick icing, let it dry completely before stacking.

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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
Category: Cookies
Method: Baking
Cuisine: American

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Description

These soft sugar cookies topped with royal icing offer an irresistible flavor and simple preparation. Perfect for holiday gatherings or sweet treats, they blend butter, sugar, and a hint of vanilla for an unforgettable taste that brings comfort to every bite.

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 in a mixer on medium-low for 2 minutes.
Incorporate the egg and vanilla, mixing on medium-high for 20-30 seconds.
Sift together the dry ingredients, then add to the mixer, pulsing until the dough forms.
Divide the dough, wrap it in plastic, and refrigerate for 1-3 hours.
Preheat your oven to 350ºF and prepare your baking sheets with parchment.
Roll the chilled dough to a thickness of 1/4 inch on a lightly floured surface.
Cut out desired shapes and place them 1 inch apart on the baking sheets.
Bake for 10-11 minutes for 3-inch cookies until the surface appears dry.
Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Prepare the icing by whisking the ingredients on low for 7 minutes, then on medium-low for 2-3 minutes.
Adjust the icing consistency with water for borders and flooding.
Decorate the cookies as desired and allow them to dry for 6-8 hours.

Notes

Ensure the butter is softened to the proper temperature for optimal mixing.
Roll the dough evenly for consistent cookie thickness and baking.
Store decorated cookies in an airtight container to maintain freshness.