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Easy Perfect Cut-Out Christmas Sugar Cookies & Royal Icing Recipe

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These cut-out Christmas sugar cookies hold their shape perfectly and are topped with a glossy royal icing. A foolproof recipe from an unlikely source—an accountant—that yields delicious, beautifully decorated cookies ideal for holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract (optional but recommended)
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional, for icing)
  • Gel food coloring (optional)
  • Sprinkles, sanding sugar, edible glitter (for decorating)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  2. Add the wet ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. The mixture may look slightly curdled—that’s normal.
  3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dough comes together. Stop as soon as no streaks of flour remain.
  5. Chill the dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and cut: On a lightly floured surface, roll one disc of dough to ¼-inch thickness. Cut out shapes with cookie cutters, re-rolling scraps as needed. Place cookies about 1 inch apart on prepared baking sheets.
  8. Bake: Bake for 8-10 minutes, rotating the baking sheet halfway through. Cookies are done when edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. Make the royal icing: In a clean bowl, combine meringue powder and warm water. Whisk until frothy, about 30 seconds. Add sifted powdered sugar and vanilla extract (if using), and beat on medium speed for 4-5 minutes until thick and glossy with stiff peaks. Adjust consistency with water or powdered sugar as needed.
  10. Color and bag the icing: Divide icing into bowls and tint with gel food coloring. Keep bowls covered with damp paper towels. Transfer to piping bags fitted with desired tips.
  11. Decorate: Outline each cookie with thicker icing (stiff peak consistency), then fill in with thinner icing (flood consistency). Use a toothpick to pop air bubbles and drag icing into corners. Add sprinkles while icing is wet.
  12. Let the icing set: Allow decorated cookies to dry at room temperature for at least 4 hours, or overnight, until icing is completely hard to the touch.

Notes

Chill the cut-out shapes on the baking sheet for 10-15 minutes before baking to prevent spreading. Do not overwork the dough when re-rolling scraps. Keep royal icing covered with a damp paper towel to prevent drying. Bake similar-sized cookies together for even baking. Use an oven thermometer to ensure accurate temperature.

Nutrition

Keywords: sugar cookies, cut-out cookies, Christmas cookies, royal icing, holiday baking, easy sugar cookies

Find it online: https://zestynora.com/easy-perfect-cut-out-christmas-sugar-cookies-and-royal-icing-recipe/