Description

These soft sugar cookies topped with professional royal icing offer an irresistible taste and a simple preparation. Perfect for any occasion, they bring a delightful sweetness and charming decorations to your gatherings.

Ingredients

Scale

3/4 cup unsalted butter, softened (65-67ºf)
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 (100-110°f)
1/2 teaspoon vanilla extract (icing)

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Instructions

Cream the softened butter and granulated sugar together on medium-low speed for 2 minutes.
Incorporate the egg and vanilla extract, mixing on medium-high speed for an additional 20-30 seconds.
Sift together the dry ingredients and combine them with the mixer, pulsing until the dough just comes together.
Divide the dough, wrap it in plastic wrap, and refrigerate for 1 to 3 hours.
Preheat your oven to 350ºF and line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
Use cookie cutters to cut shapes from the dough and position them 1 inch apart on the baking sheets.
Bake for 10-11 minutes (for 3-inch cookies), or until the surface appears dry.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the icing by whisking the icing ingredients on low speed for 7 minutes, then increase to medium-low speed for 2-3 minutes.
Adjust the icing consistency with a little water for the desired border and flood icing.
Decorate the cooled cookies and let them dry for 6-8 hours.

Notes

Ensure butter is softened to the proper temperature for best results.
Chilling the dough helps to maintain the shape of the cookies during baking.
Adjust the royal icing consistency based on your decorating needs.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg