iced sugar cookies

Add these easy to make sugar cookies to your holiday traditions list! Learn how to decorate sugar cookies using royal icing, cookie icing, sprinkles, and candy melts. Yield: 3 dozen 3-inch cookies

No Chill Sugar Cookies with Royal Icing

all-purpose flour

baking powder

salt

unsalted butter, (softened, room temp)

granulated sugar

almond extract (*)

vanilla vanilla

egg, (room temp)

warm water, (about 90°-110°F or 32°-43°C)

meringue powder

confectioners' sugar

pure vanilla extract (*)

gel paste colors, (as needed, see notes)

Preheat oven to 350°F (or 180°C). Line baking sheets with parchment paper or nonstick silicone baking mats. Set aside.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. With the mixer running low, slowly pour in sugar. Add in extracts. Scrape down sides of bowl to ensure thorough mixing.

Add egg. Continue to mix on low to medium speed until well combined.

Add flour mixture in two additions. Mix on low speed until dough forms. Divide dough into two equal parts.

Work with one piece of dough at a time. On a lightly floured work surface, roll dough to a thickness of about ¼-inch. Use a well floured cookie cutter to stamp out desired cookie shapes. Gather dough scraps and re-roll dough as necessary.

Place cut cookies on the prepared baking sheet, spacing them about 2-inches apart. Bake for 8 minutes* until the edges of the cookies have set. Cool cookies on baking sheet for 3-5 minutes to firm up. Transfer warm cookies to the wire rack and cool to room temperature.

Sugar Cookies:

In the bowl of a stand mixer, whisk together warm water and meringue powder. Let mixture sit undisturbed for 3 minutes.

Using a paddle attachment, mix on low speed. Add confectioners&#039; sugar in three additions. Add vanilla extract. Mix on low speed until icing holds a ribbonlike trail on the surface of the mixture when you raise the paddle.

Divide icing into smaller bowls. Color icing as desired using gel food coloring, powdered food coloring, or liquid food coloring.NOTE: At this point icing is ready for piping.

Save any remaining royal icing by covering the surface of icing with a damp paper towel.

Flood Royal Icing: Set aside desired amount of royal icing for flooding. Add a small amount of water (about 1 teaspoon at a time) and stir to loosen the royal icing. Continue to add water until the royal icing is smooth and pourable consistency.

Royal Icing:

This Christmas Cookies recipe is soft in the center, lightly crisp on the edges, and perfect for clean cut shapes that decorate beautifully. The dough chills for easy rolling, bakes in minutes, and stays tender for days.

Best Christmas Cookies

all purpose flour

sugar

unsalted butter

eggs room temperature

vanilla extract

Whisk flour, baking powder, and salt in a bowl.

Beat sugar and butter with an electric mixer until smooth and slightly fluffy.

Beat in one egg, then the second egg with vanilla. Scrape the bowl.

Add dry ingredients and mix on low just until a soft dough forms.

Wrap and chill the dough in the refrigerator for 2 hours.

Preheat oven to 400 degrees F. Line or lightly grease two baking sheets.

Roll dough on a lightly floured surface to 1 quarter inch thickness. Cut out shapes and place on sheets. Reroll scraps as needed.

Bake 6 to 8 minutes until edges are just golden. Cool briefly on the sheet, then move to a wire rack to cool completely.

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Top 2 iced sugar cookies recipes from across the web

The most viewed iced sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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No Chill Sugar Cookies with Royal I...

Best Christmas Cookies

The most viewed iced sugar cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine