Go Back
A close-up view of beautifully decorated iced sugar cookies with colorful frosting.

Classic Iced Sugar Cookies

These classic iced sugar cookies are perfect for any occasion. With a tender, buttery sugar cookie base and a smooth royal icing, they are as delicious as they are beautiful.
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings: 36 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookies
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
For the Royal Icing
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6-8 tablespoons warm water
  • 1 teaspoon vanilla extract
  • Gel food coloring various colors

Equipment

  • large bowl
  • electric mixer
  • plastic wrap
  • rolling pin
  • cookie cutters
  • parchment-lined baking sheets
  • wire rack
  • tipless piping bags
  • small round piping tips
  • squeeze bottles
  • scribe tool or toothpick
  • silicone drying mats/trays
  • dehydrator (optional)

Method
 

Prepare Cookie Dough
  1. Cream together butter and sugar, then beat in egg and vanilla.
  2. Whisk dry ingredients separately and gradually add to wet ingredients until just combined.
  3. Divide dough, wrap, and chill for at least 2 hours or overnight.
Bake Cookies
  1. Preheat oven to 375°F (190°C) and roll chilled dough to 1/4-inch thickness.
  2. Cut out shapes with floured cookie cutters and transfer to parchment-lined baking sheets.
  3. Bake for 8-12 minutes until edges are lightly golden, then cool completely on a wire rack.
Prepare Royal Icing
  1. Combine powdered sugar and meringue powder, then gradually add water and vanilla, beating until stiff peaks form.
Color and Consistency
  1. Divide icing and color with gel food coloring, creating both "outline" (thicker) and "flood" (thinner) consistencies for each color.
Decorate Cookies
  1. Pipe an outline around each cooled cookie with the thicker icing consistency and let dry for 10-15 minutes.
  2. Fill in the outlined area with flood consistency icing, using a scribe tool to spread and pop bubbles.
  3. Dry decorated cookies in a dehydrator or near a fan for 4-6 hours, or overnight, until completely hard.
Add Details and Store
  1. Optionally, add intricate details with outline consistency icing once the base layer is dry, allowing them to dry completely.
  2. Store fully dried cookies in an airtight container at room temperature for up to 2-3 weeks, or freeze for up to 3 months.

Notes

For best results, make sure your butter is truly softened for creaming. When re-rolling scraps, try to do it only once or twice to prevent tough cookies. The drying time for royal icing is crucial for a smooth, hard finish that prevents smudging during storage or transportation.