Pure Vanilla Sugar Cookies (Print Version)

Classic vanilla sugar cookies with glossy royal icing, ideal for parties and celebrations.

# What You'll Need:

→ Sugar Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk

→ Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4 to 5 tablespoons warm water
12 - 1/2 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white for optional decoration

# How-To Steps:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and milk to the butter mixture. Mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
05 - Divide the dough in half, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
08 - Transfer cookies to prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons warm water. Beat with an electric mixer on low speed until smooth and glossy, adding additional water 1 teaspoon at a time to reach desired consistency.
11 - Divide icing into separate bowls and tint each portion with gel food coloring as desired.
12 - Decorate fully cooled cookies with royal icing using piping bags or squeeze bottles. Allow icing to set completely before serving or storing.

# Expert Suggestions:

01 -
  • The dough is forgiving and actually gets better after chilling, so you can make it ahead and bake fresh whenever you want.
  • Royal icing hardens beautifully, which means your decorated cookies stay pristine and are actually stackable for gifting.
  • One batch makes enough to decorate in different themes, so you can experiment without committing to a giant recipe.
02 -
  • Don't skip the chilling step—it's what keeps your cookies from spreading into flat circles and gives you crisp edges that take icing beautifully.
  • Meringue powder is non-negotiable if you want royal icing that hardens glossy instead of chalky; powdered egg whites just work differently than meringue powder does.
03 -
  • Keep a small bowl of water nearby while decorating to clean your piping tips between colors—it prevents muddy shades when switching hues.
  • If your icing starts drying out while you're working, lay a damp paper towel directly over the bowl and it'll stay workable for hours.
Go Back