Description
Tender sugar cookies with royal icing and sprinkles – the perfect holiday treat!
Ingredients
Scale
- 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tablespoons or 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Royal Icing
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons meringue powder
- 1/4 cup (60ml) water or more if needed
- food coloring (optional)
- sprinkles or coarse sugar (optional)
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- In a separate bowl, whisk the flour, baking powder, and salt together until combined. With the mixer on low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. If it’s too sticky, you can more flour 1 Tablespoon at a time.
- Divide dough in half, flattening each half into a disc as you do. Wrap each in plastic wrap and refrigerate for at least 1-2 hours and up to 2 days.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove one of the discs of dough from the refrigerator and, using a rolling pin, roll it out on a generously floured work surface until 1/4″ thick. If the dough is too firm, let it sit out for 10 minutes to soften.
- Cut into shapes using cookie cutters. Arrange on baking sheets. Sprinkle with coarse sugar or sprinkles before baking, if desired. Bake for 11-12 minutes, until lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Repeat with remaining dough. If the dough became too soft while rolling, refrigerate for 10 minutes before rolling.
- For the icing: Beat all of the icing ingredients together on high speed with an electric mixer or stand mixer fitted with a whisk attachment for about 3 minutes. If the icing is too thick, add 1 more teaspoon of water; if too thin, add more sugar. Separate into bowls for different colors, if desired. Press plastic wrap over the surface of the icing and set aside until ready to use. Once the cookies are cooled, decorate with icing and sprinkles.
- Icing sets quickly, so decorate cookies one at a time if possible. Or, pipe around the edges and flood the center with thinner icing. Use sprinkles immediately after icing.
Notes
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well up to 3 months. Unbaked cookie dough freezes well up to 3 months—thaw overnight in the refrigerator and roll out as directed.
Nutrition
- Calories: 149kcal
- Sugar: 12g
- Fat: 6g
- Carbohydrates: 22g
- Protein: 2g