Sugar Cookies with Royal Icing

These next few days could not come any sooner. I am spending the holidays in Kansas, and I cannot wait. What’s in Kansas, you ask? Well, Karl, his sweet family, and of course, Arthur Bryant’s. I have a long to-do list to complete before I leave. I just crossed one thing of my list, and that is make holiday cookies for my Boston pals. 

I love making gifts during the holidays. I think homemade gifts are a great way to show someone you appreciate them any time of the year. In my opinion, you get bonus points if they are edible. I made these delicious snowflake sugar cookies for my dear friends and coworkers. The snowflake cookie cutters are from Sur La Table, and I piped on the icing with Wilton’s #2 tip. To confess, I originally planned on decorating each cookie as a snowflake, but I became so tired after doing a few. Hence, some of the cookies have the drizzled icing design. If you’re thinking about packaging a dozen or more cookies, I recommend going to TJ Maxx, Ross, and/or Marshall’s for inexpensive holiday gift boxes to put your cookies in! 

Sugar Cookies with Royal Icing | Sprig and FloursSugar Cookies with Royal Icing | Sprig and Flours Sugar Cookies with Royal Icing | Sprig and Flours


Sugar Cookies with Royal Icing
Yields 30
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For the cookies
  1. 3/4 cup unsalted butter, soften
  2. 1 cup granulated sugar
  3. 2 eggs
  4. 3/4 teaspoon pure vanilla extract
  5. 2 1/2 cups flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
For the icing
  1. 1 1/2 tablespoons Meringue Powder
  2. 2 cups powdered sugar
  3. 2 1/2 tablespoons warm water
  4. 1/2 teaspoon pure vanilla extract
For the cookies
  1. With an electric mixer, mix the butter and sugar on medium-high speed until smooth, about 4 minutes. Add the eggs, one at time, and vanilla extract.
  2. Reduce the speed to medium-low and add the flour, baking powder, and salt. Mix until just incorporated, stopping once or twice to scrape down the sides with a rubber spatula. Cover the cookie dough with plastic wrap and refrigerate for 1-2 hours.
  3. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  4. Sprinkle some flour on a clean surface, and knead the cookie dough on the floured surface 6-8 times. Roll the cookie dough with a rolling pin until it's about 1/4 inch thick. Sprinkle and gently rub the top of the cookie dough with some flour. With a cookie cutter, cut out the dough and place on the prepared baking sheet.
  5. Bake for 6-7 minutes. Allow the cookies to cool on the baking sheet for 8-10 minutes, then transfer to a wired rack to finish cooling.
For the icing
  1. Combine all the ingredients in a large mixing bowl. Mix on high speed until smooth, about 5 minutes. For thinner icing, add more water, 1 teaspoon at a time. Pipe or spread on cooled cookies.
Sprig and Flours