Sugar Cookies with Royal Icing

Sugar Cookies with Royal Icing

Who doesn't love sugar cookies? You can use this for any holiday or occasion. I've adapted it to my liking based on the size of the batch as well as the flavor, but this recipe is from a person who sells her cookies. Almond is my favorite flavor, but vanilla (or any flavor you desire) can be substituted.


  • 1 c. unsalted butter softened
  • c. confectioner's sugar
  • 1 egg
  • 2 tsp almond emulsion flavoring
  • c. flour
  • 2 tsp baking powder
  • 1 tsp salt

Royal Icing

  • 2 lbs. confectioner's sugar
  • 6 tbsp meringue powder
  • 1 c. warm water
  • 1 tbsp oil-free extract or flavoring e.g., almond emulsion


  • Cream together softened butter and confectioner's sugar. Crack the egg in a separate bowl and add emulsion. Add both to the butter sugar mixture until incorporated.
  • In a separate bowl, whisk flour, baking soda, and salt. Add a little at a time to the butter mixture until completely mixed. It will begin to stick to the paddle and won't stick to your fingers.
  • Roll dough out between two pieces of parchment paper until about 1/4 inch thick. Cut into desired shapes and place on a cookie sheet at 400 degrees for 7 minutes. These burn quickly, so keep an eye on them.

Royal Icing

  • Add the dry ingredients to the mixer. Make sure you use the whisk attachment. Add the extract to the water and slowly add the dry ingredients. At first the icing will be very runny. Continue to mix at medium speed until it is fluffy and stiff peaks for. This will take around 10 minutes. Separate into bowls and add coloring. It's always best to let royal icing dry before moving on to the next color or they tend to run together.
    Note: Royal icing can be left at room temperature for up to a month

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