Pure Vanilla Sugar Cookies (Printable)

Buttery vanilla sugar cookies topped with smooth royal icing, ideal for celebrations and themed parties.

# What You'll Need:

→ Sugar Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk

→ Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4 to 5 tablespoons warm water
12 - 1/2 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white for optional decoration

# How to Make It:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and milk. Mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together without overmixing.
05 - Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
08 - Transfer cookies to prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons warm water. Beat with an electric mixer on low speed until smooth and glossy, adding additional water 1 teaspoon at a time to achieve desired consistency.
11 - Divide icing into separate bowls and tint with gel food coloring as desired.
12 - Decorate fully cooled cookies with royal icing using piping bags or squeeze bottles. Allow icing to set completely before serving or storing.

# Expert Advice:

01 -
  • The dough is impossibly forgiving and doesn't spread all over the baking sheet like some sugar cookie recipes do.
  • Royal icing that actually sets firm means you can stack them, gift them, and show them off without worrying they'll stick together.
  • This recipe proves you don't need fancy piping skills to make cookies that look like they came from a bakery.
02 -
  • Never ice warm cookies or your royal icing will melt and slide right off, so patience between cooling and decorating is everything.
  • Gel food coloring is non-negotiable because liquid coloring thins your icing and turns it from glossy and pipeable into watery and useless.
03 -
  • Keep your work surface cold by running a baking sheet underneath where you're rolling dough, which prevents sticking and keeps the dough from warming up.
  • If royal icing starts to crust over in your piping bag, cover the tip tightly with a damp paper towel between decorating sessions to keep it workable.
Go Back