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Classic Christmas Sugar Cookies with Royal Icing – Easy Recipe

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Perfectly crisp edges, soft centers, and royal icing that dries like glass. This is the only sugar cookie recipe you’ll ever need for the holidays.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 2½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (360g) powdered sugar
  • 2 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract (optional, for icing)
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl once during mixing.
  2. Add the egg and extracts. Crack the room-temperature egg into the bowl, then add the vanilla and almond extracts. Beat on low until just combined.
  3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Add this mixture to the wet ingredients in two additions, mixing on low after each. Stop as soon as the flour disappears.
  4. Chill the dough. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours. Overnight is even better.
  5. Preheat and prepare. When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats.
  6. Roll and cut. Lightly flour your work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness. Cut out your shapes and transfer them to the prepared baking sheets, spacing them about 1½ inches apart. Gather the scraps, re-roll, and cut more cookies until all the dough is used.
  7. Bake. Bake for 8–10 minutes, rotating the sheet halfway through. The cookies should be set around the edges but still pale on top. Let them rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  8. Make the royal icing. In a clean bowl, combine the powdered sugar and meringue powder. Add 4 tablespoons of warm water and the vanilla extract. Beat on low for about 4 minutes, until the icing is thick and glossy. If it’s too thick, add more water a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
  9. Color and decorate. Divide the icing into small bowls and tint with gel food coloring. Transfer to piping bags or squeeze bottles. Outline each cookie first, then flood the center with a slightly thinner icing. Use a toothpick to spread the icing into corners and pop any air bubbles.
  10. Let the icing set. Allow the decorated cookies to dry at room temperature for at least 4 hours, or overnight. The icing should be hard to the touch before you stack or store them.

Notes

Don’t skip the chill time—it prevents spreading. For best results, chill dough at least 2 hours. For royal icing, use gel food coloring to avoid thinning. Store undecorated cookies up to 2 weeks, decorated cookies up to 10 days. Freeze dough discs up to 3 months.

Nutrition

Keywords: sugar cookies, Christmas cookies, royal icing, holiday baking, easy cookie recipe

Find it online: https://evabake.com/classic-christmas-sugar-cookies-with-royal-icing-easy-recipe/