Classic Sugar Cookies With Royal Icing

There’s just something about classic sugar cookies with royal icing that feels like a tiny holiday victory. You roll out the dough, grab a handful of cookie cutters, and suddenly you’re in full festive mode—even if your day was packed, your kitchen is messy, or you swore you’d keep things simple this season. These cookies are that sweet spot between “easy baking project” and “Pinterest-level cute,” which is exactly the vibe we love around here.

The base dough is buttery, soft, and lightly sweet—perfect for holding its shape without spreading. And the royal icing? Smooth, glossy, and ready for all the fun details. Think crisp snowflakes, candy-cane swirls, twinkly stars… or kid-style masterpieces that somehow still look adorable. No judgment here—every cookie tells a story.

What I love most is how doable these cookies are. You don’t need special tools, fancy ingredients, or hours of complicated decorating. The dough mixes quickly, rolls easily, and bakes in minutes. You can make the icing as thick or thin as you want. And whether you’re decorating with toddlers or going full artistic mode, it all works.

If you’re feeling extra cozy, try a variation: soft and thick, no-chill, lemon-scented, or even a gluten-free version. They all deliver that classic sugar cookie bite we crave this time of year.

And here’s the real win: these cookies store beautifully. Make them today, decorate tomorrow, stack them the next day. They ship well, gift well, and disappear fast from holiday cookie platters. You’ve got this—let’s bake something fun.

🥕 Ingredients Overview

Butter – Gives richness and that classic sugar-cookie flavor. Unsalted works best so you control the salt. Swap: vegan butter for dairy-free.

Sugar – Keeps the cookie sweet but not overly so. White sugar = clean flavor + a crisp edge. Swap: organic cane sugar works too.

Eggs – Adds structure and softness. For a richer cookie, use one whole egg + one yolk. For egg-free, use a flax egg (texture will be slightly softer).

Vanilla Extract – The cozy, nostalgic foundation. You can swap in almond extract for a bakery-style twist.

All-Purpose Flour – Helps the cookies hold their shape. For gluten-free, use a 1:1 GF baking blend.

Baking Powder – Gives just a little lift without puffing too much.

Salt – Balances sweetness.

Royal Icing Ingredients:
Powdered sugar, meringue powder, vanilla, water.
Powdered sugar makes the icing smooth, meringue powder helps it set beautifully, and water thins to your perfect consistency. For color, use gel food coloring so your icing stays thick and vibrant.

🔥 Step-by-Step Instructions

1. Make the Dough: Cream butter and sugar until light and fluffy. Mix in egg and vanilla.
   Pro Tip: Creaming well gives you that soft, thick texture.
2. Add Dry Ingredients: Mix in flour, baking powder, and salt until the dough forms.
3. Roll Out Dough: Roll between two sheets of parchment to ¼ inch thickness.
   Pro Tip: Rolling before chilling helps keep everything smooth.
4. Cut Cookies: Use your favorite cutters—stars, trees, snowflakes.
5. Chill 15 Minutes: This helps the shapes bake cleanly even for no-chill dough.
6. Bake: 350°F for 8–10 minutes, just until edges are set but not brown.
7. Cool Completely: Essential before icing.
8. Make Royal Icing: Whip powdered sugar, meringue powder, vanilla, and water until smooth.
9. Decorate: Outline with thicker icing, then flood with thinner icing.

❌ Common Mistakes to Avoid

• Overbaking — removes that soft center.
• Adding too much flour — makes cookies tough.
• Decorating warm cookies — melts the icing instantly.
• Using liquid food dye — thins icing too much.
• Skipping the short chill — shapes can spread.

🎨 Variations & Add-Ons

No-Chill Version: Add 1 extra tablespoon of flour. Roll, cut, and bake immediately.

Soft & Thick: Roll to ⅜ inch and use a round cutter for super plush cookies.

Gluten-Free: Swap flour for a 1:1 GF blend with xanthan gum. Chill 20 minutes before baking.

Small-Batch: Halve the dough and icing ingredients—makes 12–14 cookies.

Freezer-Friendly: Freeze dough slabs, cut shapes, or fully baked cookies. Royal-iced cookies freeze well once dried.

Kid-Friendly Decorating: Use squeeze bottles instead of piping bags. Add sprinkles, mini candies, edible glitter.

Flavor Twists:
• Lemon – Add 1 tsp zest + ¼ tsp lemon extract.
• Almond – Swap half the vanilla for almond extract.
• Peppermint – Add ¼ tsp peppermint extract to icing.

Healthier Swaps: Try coconut sugar (darker color), whole-wheat pastry flour (slight nuttiness), or light cream cheese icing instead of royal icing.

📦 Make Ahead & Storage

These cookies are built for planning ahead. The dough keeps in the fridge up to 3 days or can be frozen for 1–2 months. Roll-out dough slabs freeze flat and thaw quickly, which makes holiday prep so much easier.

Baked cookies last 4–5 days in an airtight tin. For decorated cookies, let the icing cure overnight (or 12 hours minimum) before stacking—this is key for avoiding smudges.

Freezing fully iced cookies? Totally works. Freeze in a single layer, then stack with parchment once frozen. Thaw at room temperature uncovered to prevent condensation spots.

For meal-prep bakers: make dough Monday, bake Tuesday, decorate Wednesday, gift Thursday. Stress-free and still super festive.

🥗 Optional Nutrition Highlights

Light, sweet, buttery—perfect for a festive treat made with simple pantry staples.

Classic Sugar Cookies with Royal Icing

Soft, buttery cut-out sugar cookies topped with smooth royal icing—perfect for decorating, gifting, and holiday cookie fun.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt

Royal Icing:

• 3 cups powdered sugar
• 2 tbsp meringue powder
• 1 tsp vanilla
• 4 –6 tbsp water
• Gel food coloring optional

Equipment

• Mixing bowls
• Rolling pin
• Cookie cutters
• Baking sheets
• Piping bags

Method

 

1. Cream butter and sugar until fluffy.
2. Add egg and vanilla; mix until smooth.
3. Add flour, baking powder, salt; mix into dough.
4. Roll to ¼ inch; cut shapes.
5. Chill 15 minutes.
6. Bake at 350°F for 8–10 minutes. cool fully.
7. Mix icing ingredients to desired consistency.
8. Decorate cooled cookies.

Notes

Use gluten-free flour for GF version. Add lemon or almond extract for flavor twists. Decorated cookies store 4–5 days or freeze up to 2 months.

 

If you make these classic sugar cookies with royal icing, I’d love to hear how they turned out! Share your favorite shapes, your decorating wins, or the fun twists you tried—lemon, peppermint, almond… all so good. These cookies have a way of bringing people together, and I hope they make your season feel a little brighter. If you want another easy baking win, check out my other simple holiday treats. And if you decorate a batch, be sure to tag me—I love seeing your creations. You’ve got this.