Basic Holiday Sugar Cookies with Royal Icing

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 0.375 teaspoons Baking Powder (3/8 tsp, measured with a 1/4 tsp + 1/8 tsp)
• 1 teaspoon Kosher Salt
• 2 sticks Unsalted Butter (high‑fat, room temperature)
• 0.75 cup Granulated Sugar
• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 0.25 teaspoon Almond Extract (optional, use sparingly)
• 1 pound Powdered Sugar (use the whole box for convenience)
• 1 tablespoon Lemon Juice (freshly squeezed if possible)
• 2 Large Egg Whites (separate from yolks, keep yolks for another use)
• 1 pinch Salt
• 1 tablespoon Water (warm, for adjusting icing consistency)

Instructions

1. Combine Dry Ingredients

   In a large bowl whisk together 2½ cups flour, 3⁄8 tsp baking powder, and 1 tsp kosher salt until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugar

   Add 2 sticks softened butter and ¾ cup granulated sugar to the bowl. Using a stand mixer on medium speed, beat until the mixture is smooth and just combined—no need to over‑cream.

   Time: PT3M

3. Add Egg and Extracts

   Crack in 1 large egg, add 2 tsp vanilla extract, and if using, ¼ tsp almond extract. Mix on low until just incorporated.

   Time: PT2M

4. Incorporate Flour Mixture

   Gradually add the dry‑ingredient mixture to the butter mixture, pulsing with the mixer or folding with a spatula until a stiff, uniform dough forms.

   Time: PT3M

5. Chill the Dough

   Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).

   Time: PT1H0M

6. Roll Out the Dough

   On a lightly floured surface, roll the chilled dough to about 1⁄8‑inch thickness. Keep the dough moving and flip occasionally to maintain even thickness.

   Time: PT10M

7. Cut Shapes

   Press your chosen cookie cutter (fluted round or heart) straight down, give a tiny wiggle, then lift. Dust excess flour off the cutouts.

   Time: PT5M

8. Bake Cookies

   Place cutouts on a parchment‑lined baking sheet, spacing them close together. Bake in a preheated 350°F oven for 10‑12 minutes, rotating the sheet after 8 minutes for even browning.

   Time: PT12M

   Temperature: 350°F

9. Cool on Wire Rack

   Remove the sheet, let cookies cool on the sheet 2 minutes, then transfer to a wire rack to cool completely.

   Time: PT5M

10. Prepare Royal Icing

    In a clean bowl, whisk 2 large egg whites until frothy. Add 1 tbsp lemon juice, a pinch of salt, and a splash of vanilla. Gradually add the 1‑lb powdered sugar on low speed until a thick, glossy mixture forms. If too stiff, thin with a little warm water; if too runny, add more powdered sugar.

    Time: PT10M

11. Dip Cookies in Icing

    Holding a cookie by the edges, dip the flat side into the royal icing, allowing excess to drip off. Place on a parchment sheet to set.

    Time: PT5M

12. Optional Decorative Piping

    For outlines, pipe a thick royal icing (add extra powdered sugar until it holds shape) using a small round tip. Flood the interior with the thinner icing, smoothing with a spatula or squeeze bottle. Add sprinkles or colored sugar before the icing sets.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1g

Carbohydrates

18g

Fat

5g

Fiber

0.3g

Ingredient Substitutions

• Instead of All-Purpose Flour: Pastry Flour, Whole Wheat Flour (use less liquid)
• Instead of Baking Powder: Cream of Tartar + Baking Soda (1/4 tsp + 1/8 tsp)
• Instead of Kosher Salt: Table Salt (use 3/4 tsp)
• Instead of Unsalted Butter: European style butter, Margarine (less flavor)
• Instead of Granulated Sugar: Caster sugar
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 2.5 tbsp water)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Almond Extract: Amaretto (1 tsp)
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Lemon Juice: Lime juice, White vinegar (1 tsp)
• Instead of Large Egg Whites: Aquafaba (3 tbsp)

Equipment Needed

• Stand Mixer or Hand Mixer
• Mixing Bowls
• Measuring Cups and Spoons
• Rolling Pin
• Floured Surface
• Cookie Cutters (fluted round, heart)
• Bench Scraper
• Baking Sheet
• Parchment Paper
• Wire Rack
• Plastic Wrap
• Pastry Bag with Small Round Tip (optional)
• Spatula
• Toothpick (optional)

Critical Steps — Do Not Skip

• Chill the dough for at least 1 hour to prevent spreading.
• Roll dough to an even 1/8‑inch thickness for uniform baking.
• Do not overmix after adding flour; keep the dough stiff.
• Monitor baking time closely; cookies should be golden at the edges and pale in the center.
• Achieve the correct royal icing consistency – thick enough to hold shape but fluid enough to flood.

Chef Tips from the Video

• Use a high‑fat European style butter for the richest flavor.
• For extra holiday flair, add a pinch of ground cinnamon or cardamom to the dough.
• If you don’t have a pastry bag, a zip‑top bag with the corner snipped off works well.

Troubleshooting

Storage

Refrigerator: Store iced cookies in an airtight container for up to 5 days.

Freezer: Freeze uniced cookies (wrapped individually) for up to 2 months; ice after thawing.

Room temperature: Decorated cookies keep well at room temperature for 2 days, covered.

Make-Ahead Tips

• Dough can be wrapped and refrigerated up to 48 hours before rolling.
• Royal icing can be stored in an airtight container in the refrigerator for up to 1 week; stir before using.
• Bake cookies ahead and ice them the day of serving for best texture.