Classic Delightful Sugar Cookies
These classic delightful sugar cookies are perfect for any occasion, with a tender crumb and a sweet royal icing that's fun to decorate. Follow these steps for perfectly baked and beautifully adorned treats.
Equipment
- large bowl
- stand mixer
- hand mixer
- whisk
- plastic wrap
- baking sheets
- parchment paper
- cookie cutters
- wire rack
- piping bag
- small round tip
- squeeze bottles
- toothpick
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Royal Icing (Decorating):
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- ½ teaspoon vanilla extract (clear, if you want pure white icing)
- 6-8 tablespoons warm water
- Gel food coloring various colors
Instructions
For the Delightful Sugar Cookies:
- Cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined without overmixing.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes to prevent spreading.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one portion of chilled dough to about ¼-inch thickness and cut out shapes with cookie cutters.
- Transfer cut-out cookies to prepared baking sheets, leaving 1 inch between them, and bake for 7-10 minutes or until edges are lightly golden.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
For the Royal Icing & Decorating:
- In a large bowl, whisk together sifted powdered sugar and meringue powder, then slowly add vanilla extract and warm water, mixing until a thick, smooth consistency is achieved.
- Divide the royal icing into separate bowls and add gel food coloring sparingly to achieve desired shades.
- Achieve piping consistency (toothpaste-like) by adjusting with water or powdered sugar, and flooding consistency (honey-like) by adding small amounts of water until it flows smoothly.
- Outline the edge of each cookie with piping consistency icing using a small round tip, and let it dry for 10-15 minutes to create a dam.
- Fill in the outlined area with flooding consistency icing using squeeze bottles, spreading to the edges and popping air bubbles with a toothpick.
- Create wet-on-wet designs by dropping contrasting flood icing onto wet base icing and dragging a toothpick through to create patterns.
- For intricate designs or layers, allow the first layer of flood icing to dry completely (4-6 hours or overnight) before adding details with piping consistency icing.
- Once all icing layers are completely dry, add edible glitter, sprinkles, or dragees, securing larger embellishments with a dab of royal icing.
- Allow decorated cookies to dry completely on a wire rack for 8-12 hours or overnight until the royal icing is fully hardened to prevent smudging and allow stacking.
Notes
For best results, ensure your butter is truly softened for creaming. Do not skip the chilling step for the dough, as it significantly impacts the cookie's shape and texture. When decorating, patience is key – allow each layer of icing to dry properly to prevent colors from bleeding and to achieve crisp designs. Store decorated cookies in an airtight container at room temperature for up to 5 days, or freeze undecorated cookies for longer storage.