Easy Sugar Cookies with Royal Icing

Sugar Cookies

Ingredients:

• 2 3/4 cups (344 g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup (227 g) unsalted butter, softened

• 1 1/4 cups (250 g) granulated sugar

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon almond extract (optional, but gives a nice flavor)

Instructions:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes).

3. Add Egg & Extracts: Add the egg, vanilla extract, and almond extract. Mix until combined.

4. Add Dry Ingredients: Gradually add the flour mixture, mixing until just combined. Don’t overmix.

5. Chill Dough: Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

6. Preheat Oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

7. Roll & Cut Dough: Roll out dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on prepared baking sheets.

8. Bake: Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.

Homemade Royal Icing

Ingredients:

• 4 cups (480 g) powdered sugar, sifted

• 3 tablespoons meringue powder (or 2 large egg whites if you prefer, but meringue powder is safer and more consistent)

• 5–6 tablespoons warm water (for piping consistency)

• 1 teaspoon vanilla extract (clear if you want a pure white icing)

• Food coloring (optional)

Instructions:

1. Combine Ingredients: In a large bowl, beat the powdered sugar, meringue powder, vanilla extract, and 4 tablespoons of water on low speed until combined.

2. Increase Speed: Increase speed to medium-high and beat until stiff, glossy peaks form (5-8 minutes).

3. Adjust Consistency: Add more water, 1 teaspoon at a time, until you reach your desired consistency:

• Piping: Thick and holds its shape (5-6 tablespoons of water total).

• Flooding: Thinner, smooths itself out in 10-15 seconds.

4. Add Coloring: If using, divide icing into separate bowls and add food coloring.

5. Decorate: Transfer icing to piping bags fitted with small round tips or plastic squeeze bottles. Decorate cookies as desired. Allow icing to harden completely before stacking or storing (about 12-24 hours).

Tips:

• For Sharp Edges: Chill your cut-out cookie shapes in the freezer for 10 minutes before baking.

• Storing: Store decorated cookies in an airtight container at room temperature for up to 1 week.

• Freezing: Freeze undecorated cookies for up to 3 months.