Sugar Cookies with Royal Icing
These sugar cookies with royal icing are the perfect addition to any Christmas cookie gift box!
Servings: 24 cookies
Ingredients
For the Sugar Cookies
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional for extra flavor)
For the Royal Icing
- 4 cups powdered sugar (sifted)
- 3 tbsp meringue powder
- 9-10 tbsp room temperature water
Instructions
For the Sugar Cookies
- Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until smooth and fluffy (about 2 minutes).
- Add the egg, vanilla and almond extract if using. Beat on high speed until combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix. If dough is too sticky, add a tablespoon of flour as needed.
- Remove dough from bowl and wrap in plastic wrap in a ball. Chill for 1-2 hours or up to 2 days.
- Once dough is chilled, remove from refrigerator. Let dough come to room temperature and then divide into two pieces. Lightly flour a table top or piece of parchment paper and roll 1st dough ball out until it reaches 1/4 inch thickness. Use a cookie cutter to create cookies. Repeat with remaining dough. If cookies become to warm, you can refrigerate them for 20-30 minutes before baking. They will hold their shape much better this way!
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Place cut out cookies about 3 inches apart on the baking sheets. Bake for 11-12 minutes, or until the edges are lightly browned. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Once cooled, decorate with royal icing.
Instructions for Royal Icing
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the icing ingredients together on high speed for about 5 minutes. You will know when the icing is done when you lift the whisk and the icing drizzles down into the bowl and melts into the rest of the icing within 5 - 10 seconds.
- If the icing is too thick, add a tablespoon of water to the icing until it is the desired consistency. If it is too thin, add a tablespoon of powdered sugar to the icing until it is the desired consistency.
- Add gel food coloring as desired to batches of icing. When not using the remaining icing, keep a damp towel draped over the top of the bowl. Icing dries within about 2 hours.
Notes
Recipe adapted from Sally's Baking Addiction
Sugar cookies will stay fresh for up to 5 days in an airtight container at room temperature.
If you have leftover icing, you can freeze in a freezer bag. Thaw at room temperature when ready to use.
Tools and Ingredients:
KitchenAid Stand Mixer | Rodelle Vanilla Extract | Rodelle Almond Extract | Meringue Powder | Gel Food Coloring