Sugar Cookies with Royal Icing
Serves: 30
For the cookies:
  • ¾ cup unsalted butter, soften
  • 1 cup granulated sugar
  • 2 eggs
  • ¾ teaspoon pure vanilla extract
  • 2½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
For the icing:
  • 1½ tablespoons Meringue Powder
  • 2 cups powdered sugar
  • 3 to 3½ tablespoons warm water
  • ½ 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 ¼ 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.
Recipe by Sprig and Flours at