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Cookies
Cut-Out Sugar Cookies with Royal Icing
Let me tell you about the 47 batches of sugar cookies I went through before landing on this recipe. Most sugar cookie recipes have one fatal flaw: the cookies spread in the oven and your carefully cut stars turn into blobs. These don't spread. At all. They hold their shape perfectly because the ratio of flour to butter is dialed in and the dough gets properly chilled. The cookies themselves are buttery and tender with just a hint of almond extract (the secret weapon that makes sugar cookies taste like sugar cookies from an actual bakery). And the royal icing recipe is dead simple. If you've been traumatized by sugar cookies that turned into amorphous shapes, this is your redemption arc.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups powdered sugar (for icing)
- 2-3 tbsp milk (for icing)
- 2 tbsp light corn syrup (for icing)
- 1/2 tsp vanilla extract (for icing)
Instructions
- 1
Make the dough
Whisk flour, baking powder, and salt together. In a separate large bowl, beat softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. Beat in the egg, vanilla extract, and almond extract until combined. Add the flour mixture in two additions, mixing on low until just combined. The dough will be thick and slightly crumbly. That's correct.
- 2
Chill the dough
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 2 days). The dough needs to be cold and firm before rolling. This is what prevents spreading.
- 3
Roll and cut
On a lightly floured surface, roll one disc of dough to 1/4 inch thickness. Cut shapes with cookie cutters and place on parchment-lined baking sheets. Re-roll scraps once (more than that and the cookies get tough). Put the cut shapes back in the fridge for 15 minutes before baking. Yes, really. Cold dough going into a hot oven is how you get zero spread.
- 4
Bake
Bake at 350°F (175°C) for 8-10 minutes until the edges are barely starting to turn golden. The tops should still look pale. Overbaked sugar cookies are crunchy sugar cookies, and nobody asked for that.
- 5
Make the royal icing
While cookies cool completely (they MUST be completely cool), whisk powdered sugar, 2 tablespoons milk, corn syrup, and vanilla together until smooth. Add more milk a tiny bit at a time until it reaches the consistency you want. For outlining, you want it thick like toothpaste. For flooding (filling in), thin it out until it flows like honey.
- 6
Decorate
Outline each cookie first, let it set for 5 minutes, then flood the inside with thinned icing. Use a toothpick to pop any air bubbles and push icing into corners. Let dry completely (at least 2 hours, overnight is better) before stacking.
Baker's Notes
- Almond extract is the ingredient that makes these taste professional. Use it. Even if you think you don't like almond, 1/2 teaspoon is subtle and just makes the cookies taste more cookie-like.
- If the dough cracks when you roll it, let it warm up for 5 minutes on the counter. If it sticks, add more flour to the surface. There's a sweet spot.
- Corn syrup in the icing gives it a beautiful sheen and prevents it from drying too matte and chalky.
- For clean lines when decorating, use a squeeze bottle instead of a piping bag. Way easier to control. Dollar store squeeze bottles work perfectly.
Nutrition
Calories
155
Fat
6g
Carbs
24g
Protein
1g
Sugar
16g
Serving
1 decorated cookie
Notes
FAQ
Why do my sugar cookies spread and lose their shape?
How long does royal icing take to dry?
Can I use regular food coloring?
How far ahead can I make these?
Reviews
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