Easy Christmas Sugar Cookies with Royal Icing
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 cups powdered sugar (for icing)
- 3 tablespoons meringue powder (for icing)
- 5–7 tablespoons warm water (for icing)
- Gel food coloring
Instructions
- Step 1: Cream the Butter and Sugar: In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed. Continue mixing for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Step 2: Add Wet Ingredients: Add the egg, vanilla extract, and almond extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- Step 3: Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Do not overmix, as this can make the cookies tough.
- Step 4: Chill and Roll: Divide the dough into two disks and wrap them in plastic wrap. Chill in the refrigerator for at least 30 minutes. Once chilled, roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to create your holiday shapes.
- Step 5: Bake the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the cookies 1 inch apart on the sheets. Bake for 8-11 minutes, or until the edges are just barely set. Do not let them brown. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Step 6: Prepare the Royal Icing: In a clean bowl, whisk the powdered sugar and meringue powder. Add 5 tablespoons of warm water and beat with a mixer on medium-high speed for about 5-7 minutes until stiff peaks form. Add more water, a teaspoon at a time, until you reach a “honey-like” consistency for flooding.
- Step 7: Decorate: Divide the icing into small bowls and stir in your desired gel food colors. Transfer the icing to piping bags. Outline the cookies first, then fill in the centers. Use a toothpick to pop any small air bubbles. Let the icing dry completely (about 4-6 hours or overnight) before stacking.