The moment these cookies cool you’ll understand why soft sugar cookies with a glossy royal icing are a party favorite.
They slice clean, hold shape under detailed icing, and stay tender for days.
This recipe balances buttery softness with icing that dries hard but isn’t chalky.
Perfect for holidays, gifts, or an everyday cookie-decorating session.
Why You’ll Love This Soft Sugar Cookies with Professional Royal Icing
- Tender, pillowy cookie texture that still holds crisp edges.
- Smooth dough that’s easy to roll and cut into precise shapes.
- Royal icing that dries to a glossy, firm finish ideal for stacking.
- Reliable ingredient ratios so cookies don’t spread or go rock-hard.
- Quick mixing and simple tools — great for bakers of all levels.
- Versatile base for colors, stencils, and royal-icing piping work.
These cookies offer a buttery, vanilla-forward bite with a soft crumb and delicate snap at the edge.
The royal icing adds a sweet, slightly firm top layer that yields to your teeth then melts, leaving a clean vanilla finish.
★★★★★ “I made these for a birthday set and the cookies stayed soft for three days. The icing held vibrant colors and didn’t crack. Will make again!” — Claire R., home baker
Key Ingredients for Soft Sugar Cookies with Professional Royal Icing
Unsalted butter (softened 65–67ºF)
Butter is the backbone of texture and flavor. Buy high-fat European-style butter if you want extra richness; if you substitute margarine or a low-fat butter, the cookies will be flatter and less tender. Softening to 65–67ºF ensures aeration when creamed with sugar; too warm and the dough will be greasy and spread in the oven.
Granulated sugar
Sugar not only sweetens but helps create tiny air pockets in the creamed butter for tenderness. Use standard granulated sugar; superfine can speed creaming but may over-incorporate air. Replacing with brown sugar will add moisture and chew, giving a darker flavor and a softer, denser cookie.
All-purpose flour (2 1/3 cups)
AP flour provides the right balance of protein for structure without toughness. If you switch to pastry flour, the cookies will be softer and more delicate but might lack structure for intricate cutters. Bread flour will make them too firm and chewy.
Meringue powder (for icing)
Meringue powder stabilizes royal icing and helps it dry hard and glossy. Buy a reputable brand designed for royal icing to avoid off flavors. Skipping meringue powder and using raw egg whites increases risk of spoilage and changes drying time and stability.
Full Ingredient List for Soft Sugar Cookies with Professional Royal Icing
- 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
Step-by-Step Instructions for Soft Sugar Cookies with Professional Royal Icing
Step 1: Cream the butter and sugar
Cream the softened butter with granulated sugar on medium-low speed for 2 minutes until pale and slightly aerated.
Pro Tip: Look for a pale, fluffy texture and a faint sweet butter aroma — the mix should spread slowly when lifted.
Step 2: Add egg and vanilla
Add the room-temperature egg and 1/2 teaspoon vanilla, then beat on medium-high for 20–30 seconds until incorporated.
Pro Tip: The mixture should lighten and look glossy; it should not separate or curdle.
Step 3: Combine dry ingredients
Sift the all-purpose flour, baking powder, and kosher salt, then add to the mixer and pulse until the dough just comes together.
Pro Tip: The dough should clump around the paddle and feel soft but not sticky; if it’s crumbly, add a teaspoon of water.
Step 4: Divide and chill the dough
Divide the dough into two disks, wrap tightly in plastic, and refrigerate for 1–3 hours until firm.
Pro Tip: The chilled disks should be firm to the touch but not rock-solid; this gives clean cookie cuts.
Step 5: Preheat and prepare baking sheets
Preheat the oven to 350ºF and line baking sheets with parchment paper.
Pro Tip: The oven should be fully preheated; the parchment prevents bottoms from over-browning and helps even bake.
Step 6: Roll to 1/4″ thickness
On a lightly floured surface, roll one dough disk to 1/4″ thickness and keep the other chilled.
Pro Tip: Use light, even pressure; the dough should move without sticking and show slight flour dusting when lifted.
Step 7: Cut shapes and arrange
Cut cookies and place them about 1″ apart on the lined sheets.
Pro Tip: Sharp cookie cutters give clean edges; transfer shapes with a thin spatula so they keep their form.
Step 8: Bake until surface is dry
Bake for 10–11 minutes for 3″ cookies, until the surface looks dry and the edges are set.
Pro Tip: The cookies should look matte on top and have very light golden edges — they will be soft when hot but set as they cool.
Step 9: Cool on the sheet then move to rack
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Pro Tip: They should lift cleanly after 5 minutes and feel slightly firm at the edge but tender in the center.
Step 10: Whisk the royal icing
Whisk powdered sugar, meringue powder, warm water (100–110°F), and 1/2 teaspoon vanilla on low for 7 minutes, then on medium-low for 2–3 minutes until glossy.
Pro Tip: The icing will be glossy and hold a soft peak; it should not be grainy or separated.
Step 11: Adjust icing consistency and decorate
Separate icing and add small amounts of water to reach border (stiffer) and flood (thinner) consistencies, then pipe, flood, and let dry for 6–8 hours.
Pro Tip: Border icing should hold its shape for 5–10 seconds, while flood icing should level out in 10–20 seconds.
Expert Tips for Soft Sugar Cookies with Professional Royal Icing
- Chill is key: always chill dough 1–3 hours to prevent spread and keep sharp edges.
- Temperature tip: butter at 65–67ºF creams best; warmer butter creates greasy dough and flatter cookies.
- Texture troubleshooting: if cookies are tough, you likely overworked gluten — mix until just combined.
- Icing consistency: use a 10–15 second rule — flood icing should level in about that time, border icing should stand.
- Equipment tip: use a stand mixer with paddle for even creaming; a digital scale improves ingredient accuracy.
- Common mistake: skipping parchment or cold sheets leads to uneven browning and sticking.
- Color and shine: add gel color to avoid watering down the icing; for extra shine use a light spray of clear food-safe glaze after fully dry.
- Drying time: allow at least 6–8 hours at room temperature for best hardness before stacking or packaging.
Storage & Freezing for Soft Sugar Cookies with Professional Royal Icing
Fridge storage: Store iced cookies in an airtight container at room temperature for up to 4 days.
If humidity is high, place a thin layer of parchment between cookies.
Freezer storage: Uniced cookies freeze best. Freeze baked, cooled cookies in single layers on a tray, then transfer to airtight freezer bags for up to 3 months.
Iced cookies can be frozen on a tray, then stacked with parchment between layers and stored in an airtight container for up to 1 month.
Thawing: Thaw frozen uniced cookies at room temperature in the bag for 30–60 minutes.
For iced cookies, thaw in the fridge for 1–2 hours to avoid condensation on the icing.
Reheating: Warm briefly in a 200ºF oven for 2–3 minutes to take chill off — do not overheat or cookies will lose softness.
Variations & Substitutions for Soft Sugar Cookies with Professional Royal Icing
Vanilla-Bean Soft Sugar Cookies:
Scrape seeds from one vanilla bean into the dough and reduce extract by half. The result is a more aromatic, speckled cookie with intensified vanilla notes.
Lemon-Glazed Version:
Replace 1 teaspoon of vanilla with 1 tablespoon lemon zest and add 1 tablespoon lemon juice to the icing; reduce water slightly. Expect a brighter, tangy cookie with a crisper, slightly tangy icing finish.
Soft-Spiced Sugar Cookies:
Add 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg to the dry mix. The cookies become warmly spiced and pair beautifully with cream cheese or tangy royal-icing notes.
Egg-Free Icing Option:
Use pasteurized liquid egg whites or an egg-free royal icing mix instead of meringue powder if desired. Flavor and drying time change marginally; the icing may dry softer but remains usable for decoration.
Frequently Asked Questions About Soft Sugar Cookies with Professional Royal Icing
Q: How do I keep my sugar cookies soft for days?
A: Use the correct butter-to-flour ratio and avoid overbaking. Bake until the surface looks dry but the center still feels slightly soft. Store in an airtight container with a slice of bread or an apple wedge to maintain moisture for 2–4 days. Freeze extras uniced for longer storage.
Q: Why did my cookies spread too much while baking?
A: Common causes are butter that’s too warm, dough not chilled, or too little flour. Next time chill the shaped cookies on a sheet for 10–15 minutes before baking and ensure butter is at 65–67ºF when creaming.
Q: How can I fix royal icing that’s too runny?
A: Add a tablespoon of powdered sugar at a time and mix until the desired consistency returns. For a quicker fix, switch to border icing and pipe a dam, then use a slightly thicker flood consistency inside if needed.
Q: Can I color royal icing without altering texture?
A: Yes — use gel or paste food coloring in small amounts. Avoid liquid colors which thin the icing and require you to add more powdered sugar, changing drying time and gloss.
Q: Is meringue powder necessary for safe royal icing?
A: Meringue powder stabilizes and sanitizes the icing and speeds drying. You can use pasteurized egg whites instead, but meringue powder is safer for long storage and for shipping decorated cookies.
Final Thoughts on Soft Sugar Cookies with Professional Royal Icing
If you want a comprehensive technique guide that complements this recipe, check out The Best Sugar Cookies (Recipe & Video) – Sally’s Baking Addiction for more shaping tips.
For a simpler take and troubleshooting photos, see Easy Sugar Cookie Recipe (With Icing!).
For royal-icing variations and piping tricks, visit Sugar Cookies with Royal Icing – Cup of Ambition.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Soft Sugar Cookies with Professional Royal Icing
Ingredients
Method
- Cream the softened butter with granulated sugar on medium-low speed for 2 minutes until pale and slightly aerated.
- Add the room-temperature egg and 1/2 teaspoon vanilla, then beat on medium-high for 20–30 seconds until incorporated.
- Sift the all-purpose flour, baking powder, and kosher salt, then add to the mixer and pulse until the dough just comes together.
- Divide the dough into two disks, wrap tightly in plastic, and refrigerate for 1–3 hours until firm.
- Preheat the oven to 350ºF and line baking sheets with parchment paper.
- On a lightly floured surface, roll one dough disk to 1/4" thickness and keep the other chilled.
- Cut cookies and place them about 1" apart on the lined sheets.
- Bake for 10–11 minutes until the surface looks dry and the edges are set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Whisk powdered sugar, meringue powder, warm water, and 1/2 teaspoon vanilla on low for 7 minutes, then on medium-low for 2–3 minutes until glossy.
- Adjust icing consistency and decorate as desired.