Soft sugar cookies are a beloved classic that brings a sweet charm to any occasion. Their soft, pillowy texture makes them irresistible, inviting you to savor every delicious bite. Paired with a luscious royal icing, these treats transform from simple cookies into stunning edible art pieces that add joy to festivities and celebrations, especially during the holidays. While store-bought versions can be tempting, there’s just something special about homemade cookies, filled with love and nostalgia, that makes them worth the effort.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Soft Sugar Cookies with Professional Royal Icing
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Soft Sugar Cookies with Professional Royal Icing

I remember the first time I made these Soft Sugar Cookies with Professional Royal Icing; it was a cozy holiday gathering, and the aroma of vanilla wafting through the house created a delightful ambiance. Each cookie was a canvas waiting to be decorated, and the kids could hardly contain their excitement. Today, I’m sharing my go-to recipe that guarantees soft and flavorful sugar cookies, perfect for any occasion. You’ll love how simple and satisfying it is to create these beautiful confections right in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Just 90 minutes of prep and chilling makes these easy to whip up!
Irresistible Flavor: Buttery and sugary with a hint of vanilla that melts in your mouth.
Eye-Catching Appeal: Decorate them in any color and design for an impressive spread.
Flexible Serving: Great for holidays, birthdays, or a sweet afternoon treat.
Family Fun: It’s the perfect activity for kids to help with decorating.

Ingredients You’ll Need

3/4 cup unsalted butter, softened: Adds a rich buttery flavor to your cookies. Ensure it’s around 65-67ºF for perfect creaming.
1 cup granulated sugar: Sweetens the dough and contributes to the cookies’ delightful texture.
1 large egg, room temperature: Acts as a binding agent to hold the dough together. Be sure to let it sit out for about 30 minutes to achieve room temperature.
1/2 teaspoon vanilla extract: Enhances the flavor of the cookies, making them even more delightful.
2 1/3 cups all-purpose flour: Forms the base of the dough. Sifting helps to aerate the flour, ensuring a light cookie.
1 teaspoon baking powder: Provides leavening, helping the cookies rise slightly while baking.
1/2 teaspoon kosher salt: Balances sweetness and enhances the overall flavor.

For the royal icing:

4 cups powdered sugar: This is the main ingredient for the icing, creating that essential sweetness. Sifting helps avoid lumps.
3 tablespoons meringue powder: Stabilizes the icing, making it dry quickly and preventing it from becoming runny.
9 tablespoons warm water (100-110°f): This activates the meringue powder and gives the icing the right consistency.
1/2 teaspoon vanilla extract (icing): A touch of flavor that complements the sugary sweetness of the icing.

How to Make Soft Sugar Cookies with Professional Royal Icing

Cream Butter and Sugar: In a large mixing bowl, combine 3/4 cup softened unsalted butter and 1 cup granulated sugar. Beat on medium-low speed for about 2 minutes until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, giving your cookies that lovely soft texture.

Add Egg and Vanilla: Crack 1 large egg, ensuring it’s at room temperature, and add 1/2 teaspoon of vanilla extract. Increase the mixer speed to medium-high, mixing for 20-30 seconds until just blended. The egg adds moisture and structure, making your cookies wonderfully tender.

Combine Dry Ingredients: In a separate bowl, sift together 2 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. Gradually add this dry mix to your butter mixture, pulsing until the dough comes together but is not overly mixed. Take care not to overwork the dough to keep the cookies soft.

Chill the Dough: Divide the dough into two portions and wrap them tightly in plastic wrap. Refrigerate for 1-3 hours. Chilling is essential as it firms up the dough, making it easier to roll out and helping the cookies maintain their shape while baking.

Preheat and Prepare: When ready, preheat your oven to 350ºF (175ºC) and line baking sheets with parchment paper. This helps prevent sticking and ensures easy cleanup.

Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. The thickness is key to achieving that soft center you crave!

Cut Shapes: Use your favorite cookie cutters to cut out shapes, placing them about 1 inch apart on the prepared baking sheets. This spacing ensures even baking and prevents them from merging together.

Bake: Bake the cookies for 10-11 minutes, or until the surface looks dry but the edges are not golden. Allowing the cookies to remain slightly under-baked contributes to their soft texture.

Cool Cookies: Once baked, cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step is important to prevent them from becoming too hard.

Whisk Icing Ingredients: For the royal icing, combine 4 cups powdered sugar and 3 tablespoons meringue powder in a large bowl. Slowly whisk in 9 tablespoons of warm water, along with 1/2 teaspoon vanilla extract. Start whisking on low speed for about 7 minutes until it starts to thicken, then increase to medium-low for another 2-3 minutes.

Adjust Consistency: Depending on the design you want, adjust the icing consistency by adding a little more water for a flood consistency or more powdered sugar for a thicker piping consistency. You want a smooth blend that’s easy to pipe without being too runny.

Decorate Cookies: Once the cookies are completely cooled, decorate them with the royal icing using piping bags or squeeze bottles. Create borders and fill them with thinner icing, then let your designs dry for about 6-8 hours until hardened completely.

Storing & Reheating

To store your cookies, keep them in an airtight container at room temperature for up to one week. If you want to extend their life, refrigerate them in a container lined with paper towels for up to two weeks. For long-term storage, freeze them in a single layer separated by parchment paper, then transfer them to a freezer-safe bag for up to three months. When ready to enjoy, simply thaw them at room temperature for a few hours. The icing’s texture might change slightly after freezing, but a brief cool down in the fridge will refresh it perfectly!

Chef’s Helpful Tips

When creaming butter and sugar, ensure the butter is truly soft but not melted, as this can affect the cookie’s tenderness.
Ensure all baking ingredients are fresh—the freshness of baking powder can dramatically impact the rise of your cookies.
Don’t skip the initial chilling! It helps maintain the cookie shape during baking.
If your icing is too runny, add a bit more powdered sugar to thicken it back up.
Use a squeeze bottle for fine detail work with icing—this makes decorating a breeze!
You can add food coloring to the icing for a festive touch! Just remember to mix thoroughly for even color.

Soft sugar cookies with professional royal icing are an absolute delight, combining a tender texture with custom designs that make any occasion special. These cookies provide not just a sweet treat but also a fun activity for family and friends to share. As you create your dazzling cookie masterpieces, remember that there’s no perfect way to decorate—let your creativity run wild! Don’t hesitate to try different flavors or colors, turning these classic cookies into your personal signature treat. Enjoy every bite and smile as you share them with loved ones!

Recipe FAQs

How long do sugar cookies stay fresh?

Typically, soft sugar cookies stay fresh for about one week when stored in an airtight container at room temperature. For extended storage, they can be refrigerated for a couple of weeks or frozen for up to three months.

Can I freeze the cookies after decorating?

Yes, you can freeze the decorated cookies! Just make sure they are completely dry before placing them in an airtight container or freezer-safe bag. When you’re ready to enjoy, let them thaw at room temperature, and they will taste just as fresh.

What should I do if my royal icing is too thick?

If your royal icing turns out too thick, add a teaspoon of warm water gradually until it reaches the desired piping or flood consistency. Remember to mix well after each addition to avoid it becoming too runny.

Can I use butter instead of margarine in the icing?

Yes, you can use butter instead of margarine in your royal icing. Just keep in mind that using butter might change the icing’s consistency a bit, making it less stable in warm conditions.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Soft Sugar Cookies with Professional Royal Icing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 90 minutes
Cook Time: 100 minutes
Total Time: 3 hours 10 minutes
Yield: 24 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Print Recipe

Description

These Soft Sugar Cookies with Professional Royal Icing are irresistibly delicious and easy to make. Perfect for any occasion, they feature a delightful flavor and simple preparation with key ingredients like butter and vanilla, ensuring a sweet treat that everyone will love.

Ingredients

Scale

3/4 cup unsalted butter, softened (65-67Âºf)
1 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 cups powdered sugar (icing)
3 tablespoons meringue powder (icing)
9 tablespoons warm water (100-110Â°f)
1/2 teaspoon vanilla extract (icing)

Cook Mode Prevent your screen from going dark

Instructions

Cream softened butter and granulated sugar on medium-low for 2 minutes.
Add the egg and vanilla extract, and mix on medium-high for 20-30 seconds.
Sift the dry ingredients and add them to the mixture, pulsing until the dough just comes together.
Divide the dough, wrap it in plastic, and refrigerate for 1-3 hours.
Preheat the oven to 350ºF and line the baking sheets with parchment paper.
Roll the dough to a 1/4-inch thickness on a lightly floured surface.
Cut the dough into shapes and place them 1 inch apart on the baking sheets.
Bake for 10-11 minutes (for 3-inch cookies) until the surface is dry.
Cool the cookies on the sheet for 5 minutes, then transfer them to a wire rack.
In a bowl, whisk the icing ingredients on low for 7 minutes, then increase to medium-low for 2-3 minutes.
Adjust the consistency of the icing for border and flood icing with water as needed.
Decorate the cookies and let them dry for 6-8 hours.

Notes

Ensure butter is softened to the specified temperature for the best texture.
Cookies can be stored in an airtight container for several days.
Icing can be flavored or colored as desired to match any occasion.