Classic Holiday Sugar Cookies with Royal Icing
Classic Holiday Sugar Cookies with Royal Icing - The perfect festive treat featuring buttery, tender cookies topped with vibrant, smooth royal icing that dries to a perfect hard finish. These timeless holiday favorites capture the joy of decorating with family and friends.
About This Cookies Recipe
These Classic Holiday Sugar Cookies with Royal Icing are a buttery, tender cut-out cookie made for decorating. The dough rolls and cuts cleanly, holds its shape in the oven, and pairs with a glossy royal icing that dries to a smooth finish. Make them for cookie exchanges, family decorating nights, or edible gifts. They freeze well, so you can bake ahead of the rush. The recipe below covers mixing, chilling, rolling, and icing, and the tips include ways to get smoother icing and more even cookies.
Classic Holiday Sugar Cookies with Royal Icing Ingredients
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For royal icing: 2 cups powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- Food coloring of your choice
- Optional: Nonpareils, edible glitter, or sprinkles
How to Make Classic Holiday Sugar Cookies with Royal Icing
- 1
Preheat your oven to 375°F and prepare two baking sheets with parchment paper. Ensure all ingredients are at room temperature for best results.
- 2
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together on medium-high speed for 3-4 minutes until pale and fluffy.
- 3
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Mix until fully incorporated.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined. The dough will be soft and slightly sticky.
- 5
Divide the dough in half, shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- 6
On a lightly floured surface, roll out one dough disk to about ¼-inch thickness. Use cookie cutters to create holiday shapes and transfer to prepared baking sheets, spacing 2 inches apart.
- 7
Gather scraps, chill for 30 minutes, reroll, and cut more cookies. Repeat with remaining dough.
- 8
Bake for 8-10 minutes until edges are lightly golden. Centers should appear slightly underdone. Let cool on baking sheets for 2-3 minutes, then transfer to wire racks to cool completely.
- 9
For royal icing, whisk together powdered sugar and meringue powder until combined. Add warm water gradually while beating on high speed until stiff, glossy peaks form (about 7 minutes).
- 10
Divide icing into separate bowls and add food coloring. For flood consistency, add liquid one teaspoon at a time until icing flows like heavy cream.
- 11
Using piping consistency icing, outline each cookie. Let outlines dry for 15-20 minutes before filling with flood consistency icing.
- 12
Remove air bubbles with a toothpick and allow each layer to dry completely (about 1 hour) before adding more details. Add sprinkles while wet for extra sparkle.
- 13
Let decorated cookies dry for at least 24 hours in a cool, dry place before storing in airtight containers.
Chef's Tips
- Use cake flour for extra tender texture, or add 2 tablespoons cornstarch to all-purpose flour
- Add 1 tablespoon of cream cheese to the dough for extra richness
- Try adding ¼ teaspoon of almond extract for a more sophisticated flavor
- For smoother icing, strain it through a fine-mesh sieve before decorating
- Use a small paintbrush to smooth out any rough edges on your icing
- These cookies freeze well — wrap them tightly and thaw at room temperature before decorating or serving.
Nutrition Facts
85 kcal
Calories
1
Protein
4
Fat
12
Carbs
Serving Suggestions
These Classic Holiday Sugar Cookies with Royal Icing make the perfect centerpiece for your holiday table. Arrange them on a decorative platter with varying shapes and colors for maximum visual appeal, perhaps grouping them by color scheme or holiday theme. They're excellent for holiday parties, cookie exchanges, or as gifts in decorative tins. Serve them alongside a cup of hot cocoa, spiced tea, or coffee for a complete seasonal experience. For a special touch, pair them with fresh berries or a light fruit salad to balance the sweetness. These cookies also work wonderfully as a sweet ending to holiday meals or as part of a breakfast spread during holiday brunches. When gifting, consider including a small card with decorating tips or instructions to add value to your thoughtful present.
Frequently Asked Questions
Can I make Classic Holiday Sugar Cookies with Royal Icing ahead of time?
Yes — Classic Holiday Sugar Cookies with Royal Icing can be prepared a day in advance. Store covered in the refrigerator and gently rewarm before serving for the best texture and flavor.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in portions for up to 2 months and thaw in the fridge overnight.
Can I substitute any of the ingredients?
Most ingredients have flexible substitutions. Stick close to the listed proportions for proteins and dairy, but feel free to swap herbs, spices, or vegetables based on what you have on hand.
Is this recipe kid-friendly?
Absolutely. The flavors are balanced and easy on young palates. If you want it milder, simply reduce or omit any spicy seasonings.
Recipe card
Classic Holiday Sugar Cookies with Royal Icing
Classic Holiday Sugar Cookies with Royal Icing - The perfect festive treat featuring buttery, tender cookies topped with vibrant, smooth royal icing that dries to a perfect hard finish. These timeless holiday favorites capture the joy of decorating with family and friends.
Prep
60 min
Cook
10 min
Total
70 min
Servings
2-3 dozen cookies
Ingredients
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For royal icing: 2 cups powdered sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- Food coloring of your choice
- Optional: Nonpareils, edible glitter, or sprinkles
Instructions
- Preheat your oven to 375°F and prepare two baking sheets with parchment paper. Ensure all ingredients are at room temperature for best results.
- In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together on medium-high speed for 3-4 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined. The dough will be soft and slightly sticky.
- Divide the dough in half, shape each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight.
- On a lightly floured surface, roll out one dough disk to about ¼-inch thickness. Use cookie cutters to create holiday shapes and transfer to prepared baking sheets, spacing 2 inches apart.
- Gather scraps, chill for 30 minutes, reroll, and cut more cookies. Repeat with remaining dough.
- Bake for 8-10 minutes until edges are lightly golden. Centers should appear slightly underdone. Let cool on baking sheets for 2-3 minutes, then transfer to wire racks to cool completely.
- For royal icing, whisk together powdered sugar and meringue powder until combined. Add warm water gradually while beating on high speed until stiff, glossy peaks form (about 7 minutes).
- Divide icing into separate bowls and add food coloring. For flood consistency, add liquid one teaspoon at a time until icing flows like heavy cream.
- Using piping consistency icing, outline each cookie. Let outlines dry for 15-20 minutes before filling with flood consistency icing.
- Remove air bubbles with a toothpick and allow each layer to dry completely (about 1 hour) before adding more details. Add sprinkles while wet for extra sparkle.
- Let decorated cookies dry for at least 24 hours in a cool, dry place before storing in airtight containers.