There’s something magical about rolling out sugar cookie dough, isn’t there? That moment when you peel away the cutter to reveal a perfect little star or snowflake gets me every time. I’ll never forget my first big batch of classic sugar cookies with royal icing—those cookies were meant for a charity bake sale, but they ended up teaching me how much joy edible art can bring. Seeing kids’ eyes light up when they spotted my frosted creations made all those late-night piping sessions worth it. One little boy even whispered, “They look like Christmas morning!”
That’s the beauty of this recipe: it’s more than just cookies. It’s a blank canvas for any occasion—from holiday parties to birthday gifts. The dough holds its shape like a dream, and the royal icing sets up perfectly for stacking or wrapping. Whether you’re making snowmen in December or hearts for Valentine’s Day, these classic sugar cookies adapt to whatever celebration you’re baking for. Just wait until you see how the icing transforms simple shapes into little masterpieces!
Why You’ll Love These Classic Sugar Cookies with Royal Icing
You’re about to fall head over heels for these cookies – trust me, I’ve seen it happen! Here’s why:
- Crisp edges, tender centers – That perfect bite you dream about? These classic sugar cookies deliver every time.
- A decorator’s dream canvas – The smooth surface holds royal icing like a champ, making your designs pop.
- Stress-free baking – Make the dough days ahead (it actually improves in the fridge!) or freeze baked cookies for last-minute decorating.
- Endless holiday transformations – One dough becomes Christmas trees, Hanukkah stars, or Valentine’s hearts. Check out more holiday baking inspiration!
- For all skill levels – Whether you’re piping intricate designs or letting kids go wild with sprinkles, these cookies always shine.
See? I told you you’d love them!
Ingredients for Classic Sugar Cookies with Royal Icing
Okay, let’s talk ingredients—the magical building blocks of these classic sugar cookies! I’ve made this recipe more times than I can count, and I’ve learned that using the right stuff makes all the difference. I’ll walk you through everything you’ll need, split into two simple sections: the cookies first, then the royal icing (though I’ll let you in on some tasty alternatives too).
For the Perfect Sugar Cookies:
- 2 and 1/4 cups (281g) all-purpose flour – Spoon and level it, don’t scoop! That extra precision keeps cookies from spreading too much.
- 1/2 teaspoon baking powder – Our little leavening hero that gives just the right lift.
- 1/4 teaspoon salt – Balances all that sweetness beautifully.
- 3/4 cup (170g) unsalted butter, softened – Leave it out for 30 minutes first. When you press it, your finger should leave a slight indent—that’s the sweet spot!
- 3/4 cup (150g) granulated sugar – The classic choice, but you can swap about 1/4 cup with brown sugar for extra depth if you’re feeling fancy.
- 1 large egg, at room temperature – Cold eggs can make the dough stiff. I just pop mine in warm water for 5 minutes if I forget to take it out.
- 2 teaspoons pure vanilla extract – The good stuff, please! Imitation vanilla just doesn’t give the same cozy flavor.
- 1/4 teaspoon almond extract (optional) – My secret weapon! It adds this incredible background note that makes people ask, “What’s that amazing flavor?” You can skip it, but I promise it’s worth trying.
For the Royal Icing (or Alternatives):
- 3 cups (360g) powdered sugar – Sift it first unless you enjoy chasing lumps around your bowl!
- 2 tablespoons meringue powder – This gives the icing its structure. No meringue powder? You can use pasteurized egg whites instead, but the consistency changes.
- 4-5 tablespoons warm water – Start with less—you can always add more to thin it out.
- 1/2 teaspoon vanilla or almond extract – Optional, but it adds nice flavor to balance the sweetness.
- Gel food coloring – A little goes a long way! Liquid food coloring can thin your icing, so gels are my go-to for those vibrant holiday hues.
Now, about those alternatives: If royal icing feels intimidating, a simple powdered sugar glaze (just mix powdered sugar with milk until it’s drizzle-able) or buttercream works too. The cookies will still look gorgeous! But if you’re up for that smooth, hard-drying finish, royal icing is surprisingly easy once you get the hang of it. The key? Add water just a teaspoon at a time until it flows like thick syrup.
How to Make Classic Sugar Cookies with Royal Icing
Alright, let’s get our hands dusty with flour! This is the part where those beautiful classic sugar cookies with royal icing start coming to life. I’ve learned a few tricks over the years—like how chilling the dough leads to sharper edges and why parchment paper is your best friend. I’ll walk you through each step so clearly, you’ll feel like I’m right there in the kitchen with you!
Step 1: Mixing the Classic Sugar Cookie Dough
First, grab your softened butter and sugar—and here’s where patience pays off. Cream them together on medium speed for a good 2-3 minutes until fluffy and pale. This creates tiny air pockets that’ll make your cookies tender. Now crack in that room-temperature egg (cold eggs make the dough stiff) and both extracts. The almond is optional, but oh, that subtle nutty flavor is heavenly! Slowly add your dry ingredients, mixing just until combined. Overmixing leads to tough cookies, and we definitely don’t want that. The dough should come together nicely—not too sticky, not too dry.
- Preheat & Prep: Crank that oven to 350°F (177°C) and line your baking sheets with parchment paper. Trust me, this makes cleanup SO much easier!
- Roll It Out: Divide your dough in half and roll each portion to 1/4-inch thickness between parchment sheets—no extra flour needed! Stack those dough sheets and chill for at least 2 hours. Yes, I know waiting’s hard, but this prevents spreading and gives you crisp shapes.
- Cut & Bake: Work with one chilled dough half at a time (keep the other cold). Press your cookie cutters straight down—no twisting!—and transfer shapes to prepared sheets. Bake 11-12 minutes until the edges just barely tan. They’ll firm up as they cool, promise!
Oh! Between batches, pop the unused dough back in the fridge. Warm dough equals wonky cookies. And if you want more perfect cookies tips, check out my foolproof baking guide – it covers all those little things that make big differences.
Step 4: Decorating with Royal Icing
Now the REAL fun begins! Make sure your cookies are completely cool—I usually wait an hour. Here’s how I tackle royal icing (don’t worry, it’s simpler than it looks):
Start by dividing your icing into bowls and tinting with gel colors. Spoon some into piping bags with small round tips for outlining. Pipe borders around each cookie—this creates a dam for the “flood” icing. Let those outlines set for about 5 minutes while you thin the remaining icing with tiny drops of water. You want it to flow smoothly but still hold shape—test by lifting a spoon; the ribbon should disappear back into the icing in about 10 seconds.
Use a squeeze bottle or spoon to flood inside the outlines. Tilt the cookie gently to spread the icing. Work quickly here! If you’re adding sprinkles, sprinkle them right after flooding so they stick. For details like polka dots or stripes, let the base layer dry 1-2 hours first. And hey, if your icing isn’t perfect? More sprinkles fix everything!
Pro Tips for Perfect Classic Sugar Cookies
After years of baking (and yes, a few cookie catastrophes), I’ve learned some tricks that’ll take your cookies from “nice” to “oh wow!” Here are my can’t-live-without tips:
- Roll like a pro – Keep that dough an even 1/4-inch thick. Too thin and they’ll burn; too thick and they won’t crisp properly. I use wooden dowels as guide rails on either side of my rolling pin!
- Chill between batches – That dough warms up fast! If it starts feeling sticky, pop it back in the fridge for 10 minutes. Cold dough means sharp edges on your shapes.
- Test your icing – Drag a toothpick through it. If the line stays visible for 15 seconds before disappearing, it’s perfect for flooding. Think honey consistency!
- Toothpick magic – Use one to pop air bubbles in wet icing or create fun swirls in two colors before they set.
- Parchment sandwich – Store decorated cookies between parchment layers so your beautiful designs don’t stick together. Bonus: it keeps them fresh for days!
Creative Decorating Ideas for Classic Sugar Cookies
Alright, let’s get creative! This is my favorite part – where those simple sugar cookies become edible masterpieces. I’ve decorated hundreds (okay, maybe thousands) of cookies over the years, and I’m still amazed at how a little icing and imagination can transform basic shapes into holidays, seasons, or whatever your heart desires!
For winter, I love making a batch of snowflakes where each one gets its own personality – some dusted with edible glitter like fresh powder, others with delicate silver dragées as icy accents. Christmas trees come alive when you pipe different shades of green icing, then add colorful nonpareils as ornaments. And for Hanukkah? Blue and white marbled icing looks stunning with gold dragees or tiny fondant stars.
Spring calls for pastel flowers with jewel-toned centers – try using a toothpick to swirl two icing colors before they set. And oh! If you’re making Valentine’s cookies, nothing beats ombré hearts fading from deep pink to white, finished with edible gold paint on the edges. Seriously gorgeous!
Here are some of my can’t-miss techniques:
- Edible marker outlines – Draw designs on dried icing with food-safe markers for perfect details
- Splatter painting – Thin icing with extract, dip a brush, and flick it for artsy speckles
- Stenciling – Lay a lace doily over iced cookies and dust with edible luster dust
- Texture play – Drag a fork through wet icing for wood grain effects on Christmas trees
- The sprinkle dip – Press wet edges into bowls of jimmies or sanding sugar instantly
The secret? There are no mistakes – just happy accidents. Your cookies don’t need to be perfect to be beautiful. Some of my favorite Christmas dessert ideas started as icing oops moments that turned into new designs! So grab those piping bags, turn on some holiday music, and let your creativity flow.
Storing and Freezing Classic Sugar Cookies
Here’s the best part about these cookies – they stay fresh for ages if you store them right! Undecorated cookies last about a week in an airtight container – I stack mine with parchment paper between layers so they don’t stick. Want to save some for later? You can freeze the undecorated dough (wrapped tightly in plastic) for up to 3 months – just thaw overnight in the fridge before rolling. And remember that royal icing takes a full 24 hours to set completely – don’t stack them too soon or you’ll smudge all your hard work!
Classic Sugar Cookies with Royal Icing: FAQs
Over the years, I’ve gotten so many great questions about these cookies—some from panicked bakers with dough-covered hands! Here are the answers to the ones I hear most often:
Can I omit the almond extract?
Absolutely! The almond extract adds a lovely depth of flavor, but your cookies will still be delicious without it. If you want to replace it, try adding an extra 1/4 teaspoon of vanilla or experiment with citrus zest—lemon works beautifully.
How do I fix sticky dough?
Don’t worry—we’ve all been there! Chilling is your best friend. Pop the dough in the fridge for 30 minutes before rolling. If it’s still sticky, lightly flour your surface and rolling pin, but go easy—too much flour makes cookies tough.
What’s the best icing for beginners?
If royal icing intimidates you, start with a simple glaze (powdered sugar + milk) or buttercream. They’re more forgiving! But honestly? Royal icing isn’t as scary as it seems—just remember: thick for outlines, thinner for flooding.
Can I use cookie cutters after baking?
Oh gosh, no—that’s a recipe for crumbles! Cookie cutters are for raw dough only. But if your baked cookies spread, just trim edges with a sharp knife while they’re still warm—no one will know!
How long should I wait before stacking decorated cookies?
Patience, my friend! Royal icing needs a full 24 hours to harden completely. Test by gently touching an inconspicuous spot—if it doesn’t dent, you’re good to stack (with parchment between layers, of course).
Nutrition Information
Just a quick note about the nutrition in these classic sugar cookies – while we all know they’re not exactly health food (come on, they’re celebration cookies!), I always like to be transparent. The numbers you’ll see are estimates based on standard ingredients, but your cookies might vary slightly depending on your exact flour brand, butter fat content, or how generous you get with those sprinkles!
Remember, nutritional values can change if you swap ingredients – like using almond flour instead of all-purpose, or coconut sugar in place of white sugar. And that gorgeous royal icing? The numbers adjust based on how thick you pipe it (I won’t judge if you go a little extra with the icing – we’ve all been there!).
My philosophy? These cookies are about creating joyful moments, not counting calories. So whether you’re enjoying one with afternoon tea or packing them as edible gifts, savor every delicious bite!
Print
Classic Sugar Cookies with Royal Icing
- Total Time: 2 hours 42 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple sugar cookie recipe perfect for decorating with royal icing, ideal for holidays and special occasions.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- Royal icing, glaze icing, or buttercream for decorating
- Assorted sprinkles
Instructions
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- Beat butter and sugar until creamy. Add egg, vanilla, and almond extract. Mix well.
- Add dry ingredients to wet ingredients. Mix until dough forms.
- Divide dough in half. Roll each portion to 1/4-inch thickness.
- Stack dough layers with parchment, refrigerate for 2 hours.
- Preheat oven to 350°F (177°C). Line baking sheets.
- Cut dough into shapes. Bake for 11–12 minutes until edges are lightly browned.
- Cool completely before decorating with icing and sprinkles.
Notes
- Chill dough for easier handling.
- Use gel food coloring for vibrant icing.
- Store decorated cookies in an airtight container.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: sugar cookies, royal icing, holiday baking, Christmas desserts, cookie decorating