Sugar Cookies

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Sugar cookies decorated with royal icing: buttery sweet cookies topped with a smooth, glossy icing that hardens perfectly for decorating. Their versatile designs make them a favorite for holidays, celebrations, and personalized gifts.

Sugar Cookies

Sugar Cookies

Recipe by Katrina Bahl

This sugar cookie recipe is from Katrina’s Kitchen . I love it because it does not require the dough to be chilled and it requires simple ingredients acceptable to everyone, including kids. The recipe can be doubled easily. The baked cookies hold their shape well and also freeze well.

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Prep time

30

minutes
Baking Time

8

minutes
Yield

36

Cookies

INGREDIENTS

  • For the Sugar Cookies:

  • 1 cup (226g) unsalted butter at room temperature

  • 1 cup (200g) granulated white sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 1 large egg

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 cups (360g) all-purpose flour

  • For the Royal Icing (Yield – 6 cups)

  • 2 pounds powdered sugar

  • 6 tablespoons meringue powder

  • 12 tablespoons warm water

  • Food coloring gels in desired colors (optional)

  • Festive sprinkles

INSTRUCTIONS

  • Make the Sugar Cookies:
  • Preheat the oven to 350°F.
  • Cream together the butter and sugar in the bowl of a stand mixer until light and fluffy, about 4-5 minutes.
  • Add extracts and incorporate eggs. Add the vanilla extract and almond extract. Beat briefly, then add the eggs one at a time.
  • Whisk together in a separate bowl, the baking powder, salt, and flour.
  • Gradually add the flour mixture to the mixer while running, until a soft dough forms.
  • Divide the dough into 3 equal pieces. Roll out each piece between 1/8-1/4″ thick, and cut out shapes and place on a parchment-lined baking sheet.
  • Bake the cookies for 7-8 minutes, until the edges are just beginning to brown.
  • Cool the cookies on the baking sheet for 1 minute before moving to a cooling rack.
  • Decorate the cookies with royal icing.
  • Make the Royal Icing:
  • Place 2 pounds of powdered sugar in a stand mixer fitted with the whisk attachment.
  • Add 6 tablespoons of meringue powder, followed by 12 tablespoons (¾ cup) of warm water.
  • Turn the mixer on slowly and then gradually increase the speed until a smooth frosting forms. It shouldn’t be thick or paste-like; it should flow freely (but not be too runny). Add additional water, if needed.

EQUIPMENT

  • Baking Sheets
  • Parchment paper
  • Oven mitts
  • Mixing bowls
  • Wooden spoon
  • Rolling pin
  • Cookie cutters
  • Stand mixer
  • Pastry bag and tips

Notes

  • Royal icing dries very fast. you can portion it into disposable bags about 4 hours in advance, it will be okay as long as it’s tightly sealed. You can cut the tips off the pastry bags when the party starts.

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