Soft Sugar Cookies topped with Professional Royal Icing are a delightful treat that brings a sense of joy to any occasion. These cookies melt in your mouth, boasting a soft, tender texture that hugs the sweetness in every bite. The royal icing adds a professional touch, transforming simple cookies into stunning decorative pieces. Whether you’re preparing for the holidays or just craving something special, this recipe provides a perfect canvas for your culinary creativity and is guaranteed to impress!

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

My journey with these sugar cookies began during the holiday season years ago, when I felt the need to create something special for my family. The feel of the dough and the enchanting aroma filling my kitchen made it a memorable experience. I quickly realized that Soft Sugar Cookies with Professional Royal Icing not only taste incredible but also provide an opportunity to unleash creativity with fun shapes and colors. They’re easy, customizable, and a sure crowd-pleaser. You’ll want to share them, but who could blame you if you wanted to keep them all to yourself?

Why You’ll Love This Recipe

Simple & Quick: In just about 90 minutes, you’ll have a beautiful batch to share or enjoy.
Irresistible Flavor: Soft, buttery cookies sweetened just right with a touch of vanilla, perfect for satisfying any sweet tooth.
Eye-Catching Appeal: Decorate with vibrant colors and intricate designs that will dazzle family and friends alike.
Flexible Serving: Ideal for holidays, parties, or just an afternoon treat—anytime is cookie time!
Diet-Friendly Options: Gluten-free flour can be used as a substitute to make these cookies accommodating for everyone.

Ingredients You’ll Need

3/4 cup unsalted butter, softened (65-67ºF): Essential for that rich, buttery flavor and tender texture. Make sure it’s at room temperature for easy creaming.
1 cup granulated sugar: This adds sweetness and helps in achieving that delightful, crispy edge.
1 large egg, room temperature: Acts as a binder and helps with the overall texture. Be sure it’s not cold from the fridge!
1/2 teaspoon vanilla extract: Adds depth of flavor and enhances the overall sweetness. Use pure vanilla for the best taste.
2 1/3 cups all-purpose flour: The base of the cookie, giving it structure. Measure it properly using the spoon-and-level method for best results.
1 teaspoon baking powder: A leavening agent that contributes to the light, soft texture of the cookies.
1/2 teaspoon kosher salt: Enhances the flavor and balances the sweetness of the cookies.
4 cups powdered sugar (for icing): Creates a smooth icing that’s easy to work with once whipped to perfection.
3 tablespoons meringue powder: Stabilizes royal icing, making it firm enough to hold shape when decorating.
9 tablespoons warm water (100-110°F): To dissolve the sugar and meringue powder and achieve the right icing consistency.
1/2 teaspoon vanilla extract (for icing): Adds flavor to the icing, making it delicious alongside the cookie.

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: Start by creaming together 3/4 cup of softened unsalted butter and 1 cup of granulated sugar on medium-low speed for about 2 minutes until the mixture is light and fluffy. This process incorporates air, giving your cookies that lovely softness.

Add Egg and Vanilla: Next, add in 1 large egg and 1/2 teaspoon of vanilla extract. Mix on medium-high for 20-30 seconds until fully combined. The egg adds moisture and helps bind the ingredients together.

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 this dry mixture to your mixer, pulsing just until the dough begins to come together. Overmixing can lead to tough cookies, so mix just until combined.

Chill the Dough: Divide the dough into two portions, wrap each half in plastic wrap, and chill in the refrigerator for 1 to 3 hours. This step is crucial for easier rolling and helps the cookies maintain their shape during baking.

Preheat and Prepare Baking Sheets: Preheat your oven to 350ºF (175ºC) and line your baking sheets with parchment paper. This keeps the cookies from sticking and makes for an easy cleanup.

Roll the Dough: On a lightly floured surface, roll the chilled dough to a 1/4-inch thickness. Use a rolling pin dusted with flour to prevent sticking. This uniform thickness ensures even baking.

Cut Shapes: Use your favorite cookie cutters to cut shapes out of the rolled dough, placing them 1 inch apart on the prepared baking sheets. Feel free to get creative with different holiday or seasonal shapes!

Bake Until Set: Place the sheets in the oven and bake for 10-11 minutes, or until the cookies’ surfaces appear dry but are not brown. The centers will remain soft, creating that melt-in-your-mouth texture that we adore.

Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling step is key; moving them too soon may result in breakage.

Whisk Icing Ingredients: To prepare the royal icing, whisk together 4 cups of powdered sugar, 3 tablespoons of meringue powder, and 9 tablespoons of warm water (100-110°F) on low speed for about 7 minutes. Switch to medium-low and whisk for an additional 2-3 minutes. The icing should be smooth and glossy.

Adjust Consistency: If you need a thicker icing for borders or a thinner consistency for flooding, add a small amount of water as needed. Always do this gradually to achieve your desired consistency.

Decorate Your Cookies: Once the cookies are completely cool, it’s time to decorate! Use piping bags with small tips to fill your cookies with the icing, creating colorful patterns or simple designs. Let the cookies dry for 6-8 hours to ensure the icing hardens completely.

Storing & Reheating

Store your decorated Soft Sugar Cookies in an airtight container at room temperature. They will stay fresh for about 5 days. For longer storage, refrigerate them in a sealed container for up to a week. If you want to freeze them, place the cookies in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe bag for up to three months. Just remember that while these cookies still taste great after freezing, the icing might lose some of its crispness. To refresh the cookies after thawing, you can let them sit at room temperature for 30 minutes.

Chef’s Helpful Tips

Ensure your butter is softened properly; it should feel like a pillow when you press it gently. Cold butter doesn’t cream well and might lead to dense cookies.
Watch your baking time closely; take them out as soon as the tops look dry. Overbaking can lead to hard cookies.
If your icing is too thick, add water a little at a time until you reach the desired consistency. Too thin, and it won’t hold its shape; too thick, and it won’t spread properly!
Use gel food coloring for vibrant colors without altering the icing’s consistency too much.
Make your dough and chill overnight for easy prep, especially if you’re short on time the next day.

When it comes down to it, Soft Sugar Cookies with Professional Royal Icing are truly a delight. They’re versatile, allowing for custom shapes and colors that match any theme or celebration. These cookies are loaded with charm, sure to bring smiles and sweet memories to all who partake. So don your apron and dive into the joy of baking! Enjoy the process, experiment with flavors, and don’t forget to have fun decorating your charming cookie creations.

Recipe FAQs

Can I use a different type of flour?

You can substitute all-purpose flour with gluten-free flour blend in a 1:1 ratio. Just ensure it has xanthan gum for the best texture, as regular flour provides structure that gf blends may lack.

How long does royal icing last?

Royal icing can be stored in an airtight container at room temperature for about a week. If it hardens, you can revive it by whisking it again until smooth.

Can I make the cookies ahead of time?

Absolutely! You can prepare and freeze unbaked dough for up to 3 months. Just roll it out, cut your shapes, and freeze before baking. When ready, let the dough thaw in the fridge overnight before baking.

Why are my cookies spreading in the oven?

Cookies can spread due to warm dough or insufficient chilling. Make sure your dough is well-chilled before rolling and cutting shapes. If still spreading, try adding a bit more flour to the dough.

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Soft Sugar Cookies with Professional Royal Icing

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Author: Anna
Prep Time: 90 minutes
Cook Time: 100 minutes
Total Time: 3 hours 10 minutes
Yield: 24 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Soft Sugar Cookies topped with Professional Royal Icing offer a delightful flavor and easy preparation! Ideal for any occasion, these homemade cookies are simply irresistible. Try them for your next celebration or as a sweet treat anytime!

Ingredients

Scale

3/4 cup unsalted butter, softened (65-67ºf)
1 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 cups powdered sugar (icing)
3 tablespoons meringue powder (icing)
9 tablespoons warm water (100-110°f)
1/2 teaspoon vanilla extract (icing)

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Instructions

Cream the softened butter and granulated sugar together on medium-low speed for 2 minutes.
Add the room temperature egg and vanilla extract; mix on medium-high for 20-30 seconds.
Sift the dry ingredients together and add them to the mixer; pulse until the dough just combines.
Divide the dough, wrap it in plastic, and refrigerate for 1-3 hours.
Preheat the oven to 350ºF and line baking sheets with parchment paper.
Roll out the dough to a 1/4″ thickness on a lightly floured surface.
Cut desired shapes and arrange them 1″ apart on the prepared baking sheets.
Bake the cookies for 10-11 minutes (for 3″ cookies) until the surface looks dry.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
In a separate bowl, whisk together the icing ingredients starting at low speed for 7 minutes, then increase to medium-low for 2-3 minutes.
Adjust the icing's consistency for borders and flooding by adding water as needed.
Decorate the cooled cookies with icing and allow them to dry for 6-8 hours.

Notes

Ensure butter is at the right temperature for optimal creaming with sugar.
Cut shapes can vary; baking time may change slightly based on size.
Icing dries best when left undisturbed in a cool place.