These sugar cookies are the perfect balance of soft and sweet, with just the right amount of butter and vanilla flavor. Topped with royal icing, they’re the ideal treat for holidays, birthdays, or any special occasion that requires some pretty, colorful cookies. The royal icing can be customized to any color and is perfect for intricate designs or a simple, smooth finish. Whether you’re a seasoned baker or a newbie to cookie decorating, this recipe will guide you to a delicious and fun experience.
Sugar Cookie Recipe:
Ingredients:
- 1 cup salted butter, softened (room temperature)
- 1 cup granulated sugar
- 2-3 teaspoons vanilla extract
- ½ teaspoon almond emulsion (I recommend LorAnn brand for a strong, smooth flavor)
- 1 large egg
- 2 tablespoons cornstarch
- 3 cups all-purpose flour (add 1 cup at a time)
- Warm water (if needed to adjust the dough consistency)
Instructions:
1. Cream the Butter and Sugar:
- In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together until light and fluffy. This will take about 2-3 minutes. The key here is to get the butter and sugar fully incorporated and fluffy for that soft texture in the final cookies.
2. Add the Flavorings:
- Add the vanilla and almond emulsion. These two flavorings will give your sugar cookies that classic sweet and slightly nutty flavor. Mix for another 30 seconds to incorporate.
3. Add the Egg:
- Beat in the egg until fully combined. This will help bind everything together and make the dough more pliable.
4. Dry Ingredients:
- In a separate bowl, combine the cornstarch and flour. Add the dry ingredients to the butter mixture, one cup at a time, mixing slowly after each addition. Be sure to scrape the sides of the bowl to ensure even mixing. The dough should start to come together and form a soft ball.
5. Adjust the Dough:
- If the dough feels too crumbly or dry (sometimes depending on weather), add a small amount of warm water (start with 1 tablespoon). Slowly mix it in until the dough is soft but not sticky. You want a firm dough that you can easily roll out.
6. Chill the Dough:
- Once your dough is ready, place it between two sheets of parchment paper and roll it out to your desired thickness (around ¼ inch thick is ideal for sugar cookies).
- Refrigerate the dough for about 10 minutes. This helps the dough firm up, making it easier to cut into shapes.
7. Cut & Chill Again:
- After the dough is chilled, use cookie cutters to cut out your favorite shapes. Place the cut shapes on a baking sheet lined with parchment paper.
- Refrigerate the cookies on the baking sheet for an additional 10 minutes. This step ensures that the cookies hold their shape during baking.
8. Bake:
- Preheat your oven to 350°F (175°C). Bake the cookies for 10-13 minutes, depending on your oven and how thick your dough is. Start checking at 9 minutes—the edges should be lightly golden, but the centers should remain soft.
- Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Royal Icing Recipe:
Ingredients:
- 2 lbs powdered sugar
- ½ cup warm water (add slowly to mixer)
- 1/3 cup meringue powder (Wilton brand or Genie’s Dream work well)
- 1 tablespoon vanilla extract
- 1 teaspoon almond emulsion
- 2 tablespoons corn syrup
- White food coloring (optional, to brighten the icing color)
Instructions:
1. Combine Powdered Sugar and Water:
- In your stand mixer (use the paddle attachment), combine the powdered sugar and warm water. Mix on low speed until it forms a thick, toothpaste-like consistency. This should only take about 1-2 minutes. If it’s too thick, add a tiny bit more water—just a few drops at a time.
2. Add Meringue Powder:
- Gradually add in the meringue powder and mix until everything is fully incorporated. The meringue powder is what helps stabilize the icing, allowing it to dry hard and shiny.
3. Flavoring and Sweetener:
- Add the vanilla extract, almond emulsion, and corn syrup. The corn syrup is essential for giving the icing its smooth texture and making it easier to work with. This will also help the icing dry to a glossy finish.
4. Adjust Consistency:
- After everything is mixed together, the icing should be thick but spreadable. You can test this by lifting the mixer paddle—if the icing forms stiff peaks, you’re ready to go.
- If you want to make flooding icing (the thinner icing used to fill in shapes), add a little warm water, just a teaspoon at a time, until you get the desired consistency (a little runny but not watery).
- For outlining, the icing should be thicker—more like toothpaste.
5. Add Color (Optional):
- If you’re planning to color your icing, add a drop of food coloring to achieve the shades you want. Use gel food coloring for brighter, more vibrant colors.
6. Start Decorating:
- Use piping bags or squeeze bottles to decorate your cooled sugar cookies. You can use the thicker icing for outlining the shapes, and the thinner icing for flooding or filling the centers of your cookies. You can also experiment with piping detailed designs or adding sprinkles once the icing has set.
Tips for Perfect Sugar Cookies with Royal Icing:
- Chill, Chill, Chill!: The refrigeration process is key for cut-out cookies. It helps the dough stay firm and prevents the cookies from spreading too much during baking. It also ensures the icing dries quickly and holds its shape.
- Royal Icing Consistency: Getting the right icing consistency for both outlining and flooding can be a bit tricky. Practice makes perfect! If the icing is too thin, it won’t hold its shape; if it’s too thick, it won’t spread easily.
- How to Decorate: For a simple design, you can pipe the outline first, then fill the center with flood icing. Use a toothpick to spread the flood icing into the corners. Let the outline dry before filling it to avoid mixing colors.
- Keep Royal Icing from Drying Out: If you need to take breaks between decorating, cover the royal icing with plastic wrap, making sure it touches the surface to avoid it forming a crust.
- Let the Icing Dry: After decorating, let the cookies sit at room temperature for at least 2-3 hours before stacking them or putting them in containers to avoid smudging the designs.
Q&A:
Q: Can I use regular butter instead of salted butter for the cookies?
A: Yes, you can use unsalted butter, but you may need to add a pinch of salt to compensate for the missing salt in the recipe.
Q: Can I use a different extract for the cookies or icing?
A: Absolutely! You can swap almond extract for lemon, orange, or even maple extract. For the icing, you could try adding a little mint or hazelnut flavor for a unique twist.
Q: How do I store these cookies once they’re decorated?
A: Store decorated cookies in an airtight container at room temperature. They’ll keep for up to 1 week. You can also freeze them—just make sure to layer them between sheets of wax paper to prevent them from sticking.
Final Thoughts:
These sugar cookies are a true crowd-pleaser, and when decorated with royal icing, they make for beautiful, sweet treats perfect for any occasion. Whether you’re baking for a holiday, a birthday, or just because, these cookies are sure to be a hit. The cookies are soft and buttery, while the royal icing adds a beautiful, sweet finish that’s easy to customize. Enjoy decorating and indulging! 🎨🍪