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Soft sugar cookies with royal icing decoration on a plate

Soft Sugar Cookies with Professional Royal Icing

These soft sugar cookies are buttery and tender, topped with a glossy royal icing that stays firm but not chalky, making them perfect for decorating and gifting.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 3/4 cup Unsalted butter, softened (65-67ºF) Use high-fat European-style butter for extra richness.
  • 1 cup Granulated sugar Standard granulated sugar for sweetness.
  • 1 large Egg, room temperature Ensure it's at room temperature for better mixing.
  • 1/2 teaspoon Vanilla extract Adds vanilla flavor.
  • 2 1/3 cups All-purpose flour Provides balance between structure and tenderness.
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Kosher salt
For the royal icing
  • 4 cups Powdered sugar Sifted for a smooth texture.
  • 3 tablespoons Meringue powder Stabilizes icing and helps it dry hard.
  • 9 tablespoons Warm water (100-110°F)
  • 1/2 teaspoon Vanilla extract (for icing) Adds flavor to the icing.

Method
 

Preparation
  1. Cream the softened butter with granulated sugar on medium-low speed for 2 minutes until pale and slightly aerated.
  2. Add the room-temperature egg and 1/2 teaspoon vanilla, then beat on medium-high for 20–30 seconds until incorporated.
  3. Sift the all-purpose flour, baking powder, and kosher salt, then add to the mixer and pulse until the dough just comes together.
  4. Divide the dough into two disks, wrap tightly in plastic, and refrigerate for 1–3 hours until firm.
  5. Preheat the oven to 350ºF and line baking sheets with parchment paper.
Cutting and Baking
  1. On a lightly floured surface, roll one dough disk to 1/4" thickness and keep the other chilled.
  2. Cut cookies and place them about 1" apart on the lined sheets.
  3. Bake for 10–11 minutes until the surface looks dry and the edges are set.
  4. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Making the Royal Icing
  1. 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.
  2. Adjust icing consistency and decorate as desired.

Notes

Store iced cookies in an airtight container for up to 4 days. Uniced cookies can be frozen for up to 3 months.