Pure Vanilla Sugar Cookies (Print-Friendly)

Classic vanilla sugar cookies with smooth royal icing, ideal for festive and themed occasions.

# What You'll Need:

→ Sugar Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk

→ Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4 to 5 tablespoons warm water
12 - 1/2 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white for optional decoration

# How To Make It:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and milk to the butter mixture. Mix until combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
05 - Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters.
08 - Transfer cookies to prepared baking sheets, spacing 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla, and 4 tablespoons water. Beat with an electric mixer on low speed until smooth and glossy, adding more water 1 teaspoon at a time for desired consistency.
11 - Divide icing into separate bowls and tint with gel food coloring as desired.
12 - Decorate fully cooled cookies with royal icing using piping bags or squeeze bottles. Allow icing to set completely before serving or storing.

# Expert Advice:

01 -
  • The royal icing creates a glass-smooth finish that looks bakery-worthy but is totally doable at home once you know the water-to-powder ratio trick.
  • You can theme these for any occasion by simply changing your icing colors, making them endlessly customizable and Instagram-ready.
  • The cookies themselves are buttery and tender without being cakey, which means they're substantial enough to gift or stack without crumbling.
02 -
  • Royal icing needs meringue powder, not just egg whites, because it stabilizes and helps the icing set to that beautiful hard, glossy finish—skipping it results in soft, sticky icing that never truly dries.
  • The water ratio in royal icing is everything; too much and it's runny, too little and you're fighting a thick, unworkable paste that tears as you pipe.
03 -
  • Invest in gel food coloring instead of liquid—you'll use less, the colors stay vibrant, and your icing consistency stays perfect without excess water diluting it.
  • Pipe a thick outline first with thicker icing, let it dry for 15 minutes, then fill in with thinner icing for clean, controlled designs that professionals use.
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