Christmas Sugar Cookies with Royal Icing
Classic buttery sugar cookies that hold their shape perfectly for holiday cutouts, topped with smooth and glossy royal icing. These cookies are fun to decorate and make a festive treat for Christmas gatherings or gifts.
Equipment
- mixing bowls
- hand or stand mixer
- Rolling Pin
- cookie cutters
- baking sheets
- piping bags
- cooling rack
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 4 cups powdered sugar (for royal icing)
- 3 tbsp meringue powder
- 6 tbsp warm water (adjust for consistency)
- optional gel food coloring and sprinkles for decoration
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix just until combined. Form dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to 1/4-inch thickness. Cut into desired holiday shapes using cookie cutters.
- Place cookies on parchment-lined baking sheets and bake for 8–10 minutes, until edges are lightly golden. Cool completely on wire racks.
- To make royal icing, beat powdered sugar, meringue powder, and warm water on medium speed for 5–7 minutes until thick and glossy. Adjust water for piping or flooding consistency.
- Divide icing into bowls and tint with gel food coloring as desired. Transfer to piping bags for decorating.
- Decorate cooled cookies with royal icing and sprinkles. Let dry completely before storing or stacking.
Notes
Chill the dough before rolling to help the cookies maintain clean edges. Use gel food coloring for vibrant icing colors without thinning the texture. Allow the royal icing to dry fully (6–8 hours or overnight) before stacking or packaging.