Description

This recipe features a classic batch of No-Spread Sugar Cookies paired with the Best Royal Icing Ever, perfect for beautifully decorated cookies that hold their shape and provide a smooth, glossy finish. The sugar cookies are soft, buttery, and subtly sweet, while the royal icing dries hard with a delicate sheen, ideal for detailed decorations and vibrant colors.

Ingredients

Scale

For the No-Spread Sugar Cookies

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

For the Royal Icing

4 cups (480g) confectioners’ sugar, sifted
3 tablespoons meringue powder
½ teaspoon cream of tartar
6–8 tablespoons warm water
1 teaspoon clear vanilla extract (optional)
Gel food coloring, as desired

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, creating a smooth batter.
Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients in three parts, mixing each addition just until no streaks of flour remain to avoid overmixing.
Chill Dough: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
Roll and Cut: Roll out one chilled dough disk on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets.
Bake Cookies: Bake the cookies for 8–10 minutes, or until the edges are lightly golden and the centers appear set but not browned.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they are ready for decorating.
Prepare Royal Icing Base: In a clean bowl, whisk the warm water and meringue powder together until dissolved thoroughly.
Add Stabilizers and Flavor: Stir in the cream of tartar and, if using, the clear vanilla extract to enhance flavor without altering color.
Incorporate Confectioners’ Sugar: Add all the sifted confectioners’ sugar at once and beat on low speed for about 10 minutes until the icing becomes thick, smooth, and glossy, perfect for decorating.
Color and Adjust Consistency: Divide the royal icing into separate bowls and tint with gel food coloring as desired. Thin icing with small amounts of water to reach the right consistency for outlining or flooding.
Decorate Cookies: Use the prepared royal icing to decorate completely cooled cookies, allowing your creativity to shine with detailed designs.
Dry Icing: Let the decorated cookies dry for 6–8 hours or overnight before stacking or storing to ensure the icing hardens properly without smudging.

Notes

Ensure the butter is softened at room temperature for proper creaming and texture in the cookies.
Use meringue powder instead of raw egg whites for a more stable and food-safe royal icing.
The amount of water for the royal icing can be adjusted slightly to achieve different consistencies for piping details or flooding areas.
Gel food coloring is preferred to avoid thinning the icing with liquid colors.
Store decorated cookies in an airtight container once icing is fully dry to maintain freshness and decoration quality.
The dough can be refrigerated up to 3 days or frozen for up to 1 month if wrapped well.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sugar cookies, royal icing, cookie decorating, no-spread sugar cookies, holiday cookies, cookie decorating icing