Pure Vanilla Sugar Cookies (Printable View)

Buttery vanilla sugar cookies decorated with glossy royal icing for festive celebrations.

# Ingredient List:

→ 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 decoration, optional

# How to Make:

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 into disks, 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, and 4 tablespoons water. Beat with an electric mixer on low speed until smooth and glossy, adding additional water 1 teaspoon at a time to achieve desired consistency.
11 - Divide icing into separate bowls and tint 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 Tips:

01 -
  • The dough stays buttery and tender without spreading everywhere like some recipes that break your heart halfway through baking.
  • Royal icing transforms ordinary cookies into something gift-worthy and display-worthy, which means less guilt about eating them all yourself.
  • You get to color and decorate like you're an artist, not just someone following instructions in a kitchen.
02 -
  • Cold dough is your friend—it prevents spreading and lets you cut clean shapes without the dough getting soft and frustrating.
  • Meringue powder isn't just for looks; it creates icing that actually sets hard instead of staying sticky, which makes a huge difference for stacking and gifting.
  • Don't bake until the cookies are golden all over—they continue cooking on the hot pan, and golden edges mean you're done.
03 -
  • Weigh your flour if you have a scale—volume measurements can vary, and weight guarantees consistent cookies every single time.
  • The warm water in your royal icing should feel like bathwater, not hot—temperature affects how the icing sets and flows from your piping bag.
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