There’s something incredibly special about Soft Sugar Cookies with Professional Royal Icing that brings out the inner child in all of us. With their buttery softness, these cookies practically melt in your mouth, while the sweet, glossy royal icing adds an artistic touch that turns each bite into a delightful experience. Be it for holidays, birthday parties, or just a weekend baking session, these cookies stand out for their delightful taste and cheerful appearance. Plus, they’re not just for special occasions; they’ll bring a smile to your face any day!

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

I still remember the first time I tackled this recipe. My kitchen filled with the sweet aroma of vanilla and sugar, and I was enraptured by the visual feast of colorful icing glistening on each cookie. It felt like creating a work of art that not only looked stunning but tasted divine! The satisfaction of serving these delightful treats to friends and family, watching their eyes light up upon taking the first bite, is truly unmatched. If you’re ready to impress yourself and others with a batch of cookies that scream “celebrate,” this recipe is calling your name!

Why You’ll Love This Recipe

Simple & Quick: You’ll whip these up in about 90 minutes, allowing for downtime while they chill.
Irresistible Flavor: The combination of buttery cookies and sweet icing delivers that perfect melt-in-your-mouth sensation.
Eye-Catching Appeal: Decorate them in any way you like—the vibrant colors make them an impressive treat.
Flexible Serving: They’re great for holidays, parties, or simply enjoying with your morning coffee.
Diet-Friendly Options: Gluten-free flour can easily replace regular flour for those with dietary restrictions.

Ingredients You’ll Need

3/4 cup unsalted butter, softened (65-67ºF): This is the base of your cookie, providing creaminess and flavor. Using unsalted butter allows you to control the salt content. Make sure it’s at the right temperature for optimal mixing!
1 cup granulated sugar: This sweetener is essential for both flavor and the texture of the cookies. If you prefer, you can experiment with alternative sweeteners like coconut sugar for slight variations.
1 large egg, room temperature: Eggs help bind the ingredients and give structure to the cookies. Always let your eggs come to room temperature for better mixing.
1/2 teaspoon vanilla extract: Pure vanilla enhances the flavor. You can substitute it with almond extract for a different taste experience.
2 1/3 cups all-purpose flour: This forms the bulk of your dough and gives the cookies their signature texture. If you’re looking for a gluten-free option, a gluten-free all-purpose blend will work!
1 teaspoon baking powder: This leavening agent helps cookies rise just a little, keeping them soft and tender.
1/2 teaspoon kosher salt: While it seems minor, salt balances the sweetness and enhances overall flavor.
4 cups powdered sugar (for icing): This is the base for the royal icing, creating that essential sweetness and smooth surface for decorating.
3 tablespoons meringue powder: This stabilizes the royal icing, giving it the structure needed to hold its shape. Without it, you could get runny icing that doesn’t set well.
9 tablespoons warm water (100-110°F): The warm water helps dissolve the powdered sugar and meringue powder, ensuring smooth icing. Always check the temperature with a kitchen thermometer or test with your finger.
1/2 teaspoon vanilla extract (for icing): A splash of vanilla in your icing adds that extra layer of flavor which brightens up the sweetness.

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: Start by creaming together 3/4 cup softened unsalted butter and 1 cup granulated sugar in a mixing bowl on medium-low speed for about 2 minutes. This process incorporates air, which contributes to the cookie’s fluffiness.

Add Egg and Vanilla: Once your butter and sugar are nice and fluffy, add 1 large room temperature egg and 1/2 teaspoon of vanilla extract. Mix on medium-high for 20 to 30 seconds just until combined. The mixture should be smooth and creamy—this is where that rich flavor starts to develop!

Incorporate Dry Ingredients: Sift together 2 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt before adding it to the mixing bowl. Pulse the mixture gently until the dough just comes together. Be careful not to overmix; you want to maintain that light, soft texture.

Chill the Dough: Divide the dough into two pieces, wrap them in plastic wrap, and refrigerate for 1 to 3 hours. Chilling the dough not only makes it easier to roll out but also helps develop the flavors.

Preheat the Oven: When you’re ready to bake, preheat your oven to 350ºF. Line your baking sheets with parchment paper to prevent sticking and ensure an easy cleanup.

Roll Out the Dough: On a lightly floured surface, roll out each piece of dough to about 1/4-inch thickness. Take your time here—smoothing the dough evenly ensures uniform baking.

Cut Shapes: Using your favorite cookie cutters, cut shapes from the dough and place them about 1 inch apart on the prepared baking sheets. The cookies will spread slightly, so give them some space.

Bake Until Set: Bake your cookies for 10-11 minutes. They should look dry on the surface but not browned. Keep an eye on them; overbaking can lead to crispiness instead of that desired softness.

Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This is critical to maintain their delicate structure, so don’t rush this step.

Whisk Icing Ingredients: While the cookies cool, prepare your royal icing by whisking together 4 cups powdered sugar, 3 tablespoons meringue powder, and 9 tablespoons warm water on low speed for about 7 minutes before increasing to medium-low for another 2-3 minutes. Your icing should be glossy and reach a thick consistency.

Adjust Icing Consistency: If needed, adjust the icing consistency for piping borders and flooding by adding small amounts of water until you achieve the desired texture.

Decorate: Once the cookies are completely cool, it’s time for the fun part—decorate them! Use a piping bag or a simple icing spatula to apply the icing. Let your creativity flow and enjoy each moment!

Let Dry: Finally, allow the decorated cookies to dry for 6-8 hours. This will ensure each icing layer hardens, making them ready for packaging, gifting, or simply indulging.

Storing & Reheating

When it comes to keeping your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their freshness even further, refrigerating them is an option for up to two weeks. For the long haul, freeze your cookies by wrapping them well and placing them in a freezer-safe bag or container for up to 3 months. When ready to enjoy, simply thaw them at room temperature; the lingering flavor will be delightful, though the texture may slightly change. If they feel a bit dry, a quick pop in the microwave for about 10 seconds can bring some softness back!

Chef’s Helpful Tips

Watch Your Temperature: Ensure that your butter is softened but not melted. The right consistency is crucial for achieving that soft, chewy texture.
Avoid Overmixing: Once you add the flour, mix just until the dough comes together. Overmixing can make the cookies tough.
Test Icing Consistency: To make sure your icing is the right consistency, pipe a line on a plate. If it holds its shape but settles within 10 seconds, you’re good to go!
Storage Tips: Keep cookies separated with parchment paper if stacking them in containers to prevent smudging your beautiful icing.
Experiment with Flavors: Feel free to add additional flavorings (like almond extract or citrus zest) to the cookie dough or icing for a personalized twist.

Recipe FAQs

Can I use butter instead of margarine?

Absolutely! Unsalted butter is recommended for the best flavor in cookies. It provides that rich, creamy taste that’s hard to beat!

Why is my royal icing too runny?

If your royal icing is too runny, you likely need more powdered sugar. Adding it gradually until you achieve the desired consistency should do the trick.

How can I get bright colors in my icing?

For vibrant colors, gel food coloring is preferred over liquid coloring. It won’t alter the consistency of your icing as much, allowing for the brightest results!

Can I freeze the cookie dough?

Yes! You can freeze the wrapped dough for up to 3 months. When ready to bake, let it thaw in the fridge overnight before rolling and cutting.

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Soft Sugar Cookies with Professional Royal Icing

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Author: Dorothy
Prep Time: 90 minutes
Cook Time: 100 minutes
Total Time: 3 hours 10 minutes
Yield: 24
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Soft Sugar Cookies with Professional Royal Icing offer a delightful taste, easy preparation, and classic ingredients. Perfect for any occasion, these treats will be a hit with friends and family.

Ingredients

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

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Instructions

Cream softened butter and granulated sugar on medium-low speed for 2 minutes.
Incorporate egg and vanilla, mixing on medium-high for 20-30 seconds.
Sift the dry ingredients and gradually add them to the mixer, pulsing until the dough comes together.
Divide the dough, wrap portions in plastic, and place in the refrigerator for 1-3 hours.
Preheat the oven to 350ºF and prepare baking sheets with parchment paper.
Roll the dough to a thickness of 1/4" on a floured surface.
Cut out shapes and arrange them 1" apart on the baking sheets.
Bake for 10-11 minutes until the surface appears dry for 3" cookies.
Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
Whisk together icing ingredients on low for 7 minutes, then increase to medium-low for 2-3 minutes.
Adjust the icing consistency for borders and flooding by adding water cautiously.
Decorate the cookies and let them dry for 6-8 hours.

Notes

Ensure the butter is softened to the right temperature for better mixing.
Use a kitchen scale for accurate measurements of the flour if possible.
For best results, allow the iced cookies to dry completely before stacking.