Festive Frosted Sugar Cookies
Classic vanilla sugar cookies with royal icing. Tips for flavor swaps, baking times, icing consistency, storage and freezing.
These are your classic sugar cookies, seasoned with vanilla extract. You can try adding other flavors to this recipe too. Try adding rosewater in the icing and cardamom to the cookie dough. This recipe is most popular during the holidays, but depending on the shape of your cookie cutter, you can make these for any occasion.
- Chill the dough 2 hours or overnight for tidy shapes and less spreading.
- Bake 5 to 9 minutes at 375 F, watch the edges for slight browning to set doneness.
- Make royal icing with meringue powder, mix long for stability, and thin with water for flood consistency.
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Preparation Instructions:
In a medium bowl, mix the flour, salt and baking powder. In a small bowl, lightly beat the egg with the extracts.
In the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat the butter and sugar until fluffy, about 1 minute. With the mixer running, pour in the egg mixture and continue beating until incorporated.
Scrape down the sides of the mixer bowl. With the mixer on low, gradually add the flour and mix just until evenly blended.
Form the dough into a ball, press it into a disc, and wrap tightly in wax paper. Refrigerate for 2 hours or overnight.
Line a baking sheet with parchment paper or a silicone baking mat. Adjust a rack to the middle position and heat the oven to 375F. Take the chilled dough out of the refrigerator and let it sit at room temperature for 5-10 minutes (longer if it was chilled overnight). On a lightly floured counter or sheet of wax paper, roll the dough out to ¼-inch thick. Use as little flour as possible on board and rolling pin to prevent sticking. Cut cookies using a floured cookie cutter. Re-roll scraps, always using as little flour as necessary.
Bake the cookies for 5-9 minutes, until they no longer look wet on top and the edges have just started to brown. The baking time will depend on the size of the cookies you’ve cut. Let the cookies rest for a on the baking sheets for 1-2 minutes before transferring them to cooling racks.
While cookies are cooling, make the royal icing.
Whisk together the water and meringue powder. Add the cream of tartar and whisk until completely combined.
Pour the mixture into the bowl of your stand mixer. Add the powdered sugar, and using the mixer paddle attachment, mix at a low speed for 10 minutes.
Tint the icing with your desired color. If using multiple colors, divide frosting into separate bowls before adding food coloring. Keep bowls covered with a damp paper towel when not in use to prevent the frosting drying out.
Decorate cooled cookies with icing and whatever else (sprinkles, nuts, colored sugar, etc) you want.
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More About This Recipe
Meringue powder is available at Micheals or a baking supply store. Vanilla extract is the most common flavoring for sugar cookies, but these are a good template for playing with extract flavors. Try using 1/2 teaspoon of two different extracts, like vanilla and lemon, or maple flavor in the cookie dough and root beer flavor in the icing, or whatever combination you like! These cookies are great for any occasion, just use whatever cookie cutter is appropriate.
Frequently Asked Questions
How do I keep cookies from spreading in the oven?
Make sure the butter is softened but not melted. Chill the dough at least 2 hours or overnight, roll to 1/4 inch, and use as little extra flour as possible. Avoid overworking the dough and bake at the stated 375 F. If shapes still spread, chill the cut cookies 10 to 15 minutes on the baking sheet before baking.
How do I get smooth royal icing for flooding?
Beat the water and meringue powder until blended, then add powdered sugar and mix on low for about 10 minutes. Start with the recipe amount, then add small teaspoons of warm water to thin until it flows like thick syrup for flooding. Use thicker icing for outlines. Remove air bubbles by tapping the bowl or popping them with a toothpick.
Can I substitute meringue powder with egg whites?
Yes, you can use pasteurized liquid egg whites or pasteurized fresh egg whites to make royal icing. Use pasteurized product to avoid food safety risks. Note that recipes may need small adjustments in water and mixing time, so add water slowly until you reach the desired consistency.
How do I make cookies soft instead of crisp?
Bake the cookies at the lower end of the time range and remove them as soon as the tops are not wet and edges are barely tinted brown. Keep the cookies slightly thicker at 1/4 inch and store them in an airtight container with a slice of bread to help retain softness for a day or two.
What flavor swaps work well with this recipe?
Try swapping some or all of the vanilla for extracts like lemon, almond, or maple. Add ground spices like cardamom to the dough or use rosewater in the icing. Start with 1/2 to 1 teaspoon total extract for the dough and small pinches of spice so the flavor stays balanced.
How long can I store or freeze these cookies?
Decorated cookies with royal icing keep up to 1 to 2 weeks at room temperature in a single layer inside an airtight container. Baked undecorated cookies last 3 to 5 days at room temperature. For longer storage, freeze baked or unbaked dough well wrapped for up to 3 months. Thaw fully at room temperature in the container to avoid condensation.
Any tips for rolling and cutting without sticking?
Roll the chilled dough between two pieces of parchment or on a lightly floured surface using minimal flour. Chill the disc until firm but not rock hard, and dust the cookie cutter lightly. Re-roll scraps as little as possible to avoid tough cookies.
How long does royal icing take to dry on cookies?
Royal icing crusts in about 20 to 40 minutes depending on humidity, but fully hardens in 6 to 12 hours. For multiple layers or heavy decoration, allow 24 hours to be sure everything is set.
How do I keep cookies from spreading in the oven?
Make sure the butter is softened but not melted. Chill the dough at least 2 hours or overnight, roll to 1/4 inch, and use as little extra flour as possible. Avoid overworking the dough and bake at the stated 375 F. If shapes still spread, chill the cut cookies 10 to 15 minutes on the baking sheet before baking.
How do I get smooth royal icing for flooding?
Beat the water and meringue powder until blended, then add powdered sugar and mix on low for about 10 minutes. Start with the recipe amount, then add small teaspoons of warm water to thin until it flows like thick syrup for flooding. Use thicker icing for outlines. Remove air bubbles by tapping the bowl or popping them with a toothpick.
Can I substitute meringue powder with egg whites?
Yes, you can use pasteurized liquid egg whites or pasteurized fresh egg whites to make royal icing. Use pasteurized product to avoid food safety risks. Note that recipes may need small adjustments in water and mixing time, so add water slowly until you reach the desired consistency.
How do I make cookies soft instead of crisp?
Bake the cookies at the lower end of the time range and remove them as soon as the tops are not wet and edges are barely tinted brown. Keep the cookies slightly thicker at 1/4 inch and store them in an airtight container with a slice of bread to help retain softness for a day or two.
What flavor swaps work well with this recipe?
Try swapping some or all of the vanilla for extracts like lemon, almond, or maple. Add ground spices like cardamom to the dough or use rosewater in the icing. Start with 1/2 to 1 teaspoon total extract for the dough and small pinches of spice so the flavor stays balanced.
How long can I store or freeze these cookies?
Decorated cookies with royal icing keep up to 1 to 2 weeks at room temperature in a single layer inside an airtight container. Baked undecorated cookies last 3 to 5 days at room temperature. For longer storage, freeze baked or unbaked dough well wrapped for up to 3 months. Thaw fully at room temperature in the container to avoid condensation.
Any tips for rolling and cutting without sticking?
Roll the chilled dough between two pieces of parchment or on a lightly floured surface using minimal flour. Chill the disc until firm but not rock hard, and dust the cookie cutter lightly. Re-roll scraps as little as possible to avoid tough cookies.
How long does royal icing take to dry on cookies?
Royal icing crusts in about 20 to 40 minutes depending on humidity, but fully hardens in 6 to 12 hours. For multiple layers or heavy decoration, allow 24 hours to be sure everything is set.
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