There’s something enchanting about the aroma of freshly baked cookies filling your kitchen, isn’t there? The moment you open the oven door to reveal these soft sugar cookies with professional royal icing, you can’t help but feel a sense of accomplishment. These cookies are tender and slightly chewy, topped with artful icing that turns each one into a tiny canvas. It’s not just about the taste; it’s a delightful experience that brings warmth and joy to any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft Sugar Cookies with Professional Royal Icing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft Sugar Cookies with Professional Royal Icing

Soft Sugar Cookies with Professional Royal Icing

These sugar cookies are perfect for anything from holiday gatherings to casual snack breaks or simply indulging your sweet tooth. Unlike the stiff, overly sweet versions you might find at the grocery store, this homemade recipe offers a balanced sweetness, showcasing the rich flavor of vanilla and butter in each bite. They’re easy to make, budget-friendly, and sure to please everyone—friends, family, and even yourself! So grab your apron, and let’s dive into the world of soft sugar cookies and royal icing.

Why You’ll Love This Recipe

Simple & Quick: With just 90 minutes of prep, you’ll have cookies that will impress.
Irresistible Flavor: Buttery and mildly sweet, these cookies melt in your mouth.
Eye-Catching Appeal: The custom royal icing transforms these cookies into stunning treats.
Flexible Serving: Perfect for any event, from holiday parties to cozy weekends at home.
Diet-Friendly Options: Easily adaptable for various dietary needs if you wish.

Ingredients You’ll Need

3/4 cup unsalted butter, softened (65-67ºF): This is the backbone of our cookies, providing that rich, creamy flavor. Be sure it’s at the right temperature for optimal creaming.
1 cup granulated sugar: This adds necessary sweetness and helps in achieving that delicate texture.
1 large egg, room temperature: Eggs bind everything together and provide moisture. If possible, let your egg sit out for 30 minutes before using.
1/2 teaspoon vanilla extract: A must-have for flavor, the quality of vanilla makes a significant difference. A pure extract is highly recommended.
2 1/3 cups all-purpose flour: This is the structure of the cookies. Make sure you measure accurately for the perfect dough consistency.
1 teaspoon baking powder: This gives our cookies just the right amount of lift.
1/2 teaspoon kosher salt: Balances sweetness and enhances flavor. If using table salt, adjust the amount as it’s more concentrated.
4 cups powdered sugar (for icing): Essential for our royal icing, it provides sweetness and smoothness.
3 tablespoons meringue powder (for icing): This helps firm up the royal icing—great for decorating without collapsing.
9 tablespoons warm water (100-110°F): Activates the meringue powder and softens the icing to the right consistency.
1/2 teaspoon vanilla extract (for icing): Don’t forget this little powerhouse for extra flavor in your icing!

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: In a large mixing bowl, add 3/4 cup of softened unsalted butter and 1 cup of granulated sugar. Cream the two together on medium-low speed for about 2 minutes until light and fluffy. This step aerates the mixture, creating a tender cookie.

Add Egg and Vanilla: Incorporate 1 large egg and 1/2 teaspoon of vanilla extract into the creamed mixture. Increase the mixer speed to medium-high and blend for 20-30 seconds until well combined. This adds moisture and flavor to your cookie dough.

Combine Dry Ingredients: In a separate bowl, sift together 2 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of kosher salt. Gradually add the sifted dry ingredients to the wet mixture, pulsing the mixer until the dough just comes together. Don’t overmix—it will make the cookies dense!

Chill the Dough: Divide the dough into two equal portions and wrap each in plastic wrap. Refrigerate for 1-3 hours. Chilling the dough solidifies the fats, helping the cookies maintain their shape while baking.

Preheat and Prepare Baking Sheets: After chilling, preheat your oven to 350ºF (177ºC) and line your baking sheets with parchment paper. This little step helps with both cleanup and investing in perfect cookie bottoms.

Roll Out the Dough: On a lightly floured surface, roll out one portion of the chilled dough to about 1/4 inch thickness. This thickness ensures a tender yet sturdy cookie.

Cut and Arrange Cookies: Use a cookie cutter to cut shapes from the rolled-out dough. Place them on your prepared baking sheets, ensuring they are about 1 inch apart to allow for slight spreading.

Bake Cookies: Bake the cookies in your preheated oven for 10-11 minutes. Keep an eye out for the surface to appear dry but with no browning on the edges if you’re aiming for a soft texture. Take them out and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Prepare the Royal Icing: In a medium bowl, whisk together 4 cups of powdered sugar, 3 tablespoons of meringue powder, and 9 tablespoons of warm water (between 100-110°F). Start at low speed for about 7 minutes, then increase to medium-low and whisk for another 2-3 minutes until it reaches a glossy and stiff consistency.

Adjust Icing Consistency: If needed, add a few drops of warm water to thin out the royal icing for flooding or to thicken for outlining and detailing. The right consistency is crucial for achieving that clean, professional look in your decorations.

Decorate the Cookies: Use piping bags or squeeze bottles to decorate cooled cookies with the prepared royal icing. Allow the icing to dry for 6-8 hours at room temperature to harden completely. This patience pays off with beautiful results!

Storing & Reheating

Store your soft sugar cookies at room temperature in an airtight container for up to a week. For long-term storage, consider refrigerating them or freezing. When freezing, layer cookies with parchment paper in a freezer-safe container, keeping them fresh for up to three months. To refresh after freezing, let them thaw on the counter—avoid microwaving, as that can alter the texture, making them chewy instead of soft.

Chef’s Helpful Tips

Make sure your butter is at the right temperature; too warm can lead to flattened cookies, while too cold won’t cream properly.
Always measure your flour correctly. Too much can lead to dry cookies; too little will result in spreading.
Use a food thermometer to check the temperature of your water for the icing; this ensures the meringue powder activates perfectly, yielding the best results.
If you’re new to royal icing, practice on parchment paper first to perfect your piping technique before decorating the cookies.
Experiment with various food colorings for your icing to create vibrant designs—all while keeping your base recipe the same.

These soft sugar cookies, paired with professional royal icing, are a fantastic way to impress friends and family, or simply enjoy a homemade treat. You’ll love how locally sourced ingredients meld into delightful little masterpieces that taste as good as they look. There’s no wrong way to decorate these cookies, so unleash your creativity and have fun with it! You won’t just be making cookies; you’ll be making memories.

Recipe FAQs

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to a week or freeze it for up to three months. Just thaw in the fridge overnight before rolling and baking.

Why is my royal icing too runny?

If your royal icing is too thin, simply add a little more powdered sugar to thicken it up. The key is to mix thoroughly until you achieve the desired consistency.

Can I use different flavors besides vanilla?

Definitely! Feel free to get creative by adding almond extract, lemon, or orange zest to your dough and icing for a unique flavor twist.

What if I don’t have meringue powder?

In a pinch, you can use egg whites instead! About 2 egg whites will replace 3 tablespoons of meringue powder, but keep in mind this changes the texture slightly—ensure to use powdered sugar accordingly for consistency.