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Perfect Soft Sugar Cookie Cut-Outs Recipe with Easy Royal Icing Tutorial

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Soft, tender sugar cookie cut-outs with a delicate sweetness, perfect for decorating with royal icing. This nostalgic recipe is quick, easy, and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour (for gluten-free option, use almond flour with a bit of xanthan gum)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons whole milk (or dairy-free milk like oat milk)
  • 3 cups (360g) powdered sugar, sifted (for royal icing)
  • 2 tablespoons meringue powder (for royal icing)
  • 5–6 tablespoons warm water (for royal icing)
  • Food coloring gels (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
  2. In a medium bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, use an electric mixer to beat 1 cup (227g) softened unsalted butter and 1 ½ cups (300g) granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in 1 large egg and 2 teaspoons vanilla extract until combined.
  5. Slowly add the flour mixture in three parts, alternating with 2 tablespoons whole milk, starting and ending with flour. Mix on low speed until just combined.
  6. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  7. Lightly flour your work surface and rolling pin. Roll one disk of dough to about ¼ inch (6 mm) thickness. Use cookie cutters to cut shapes, place them 1 inch (2.5 cm) apart on prepared baking sheets.
  8. Bake for 8-10 minutes or until the edges just start to turn golden. The centers will look soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. In a clean bowl, combine 3 cups (360g) sifted powdered sugar, 2 tablespoons meringue powder, and 5 tablespoons warm water. Beat on medium speed until smooth and glossy. Adjust water by teaspoon to get the right consistency.
  11. Divide icing into bowls, tint with food coloring if desired. Use piping bags to outline cookie edges, then flood interiors. Let dry for several hours or overnight.

Notes

Chill dough for at least 1 hour to prevent spreading. Use light, even pressure when rolling dough. Let royal icing dry completely before stacking or packaging. Adjust royal icing consistency by adding water or powdered sugar gradually. Test one cookie first to check baking time and dough behavior.

Nutrition

Keywords: soft sugar cookies, sugar cookie cut-outs, royal icing, holiday cookies, easy sugar cookies, cookie decorating, gluten-free sugar cookies, vegan sugar cookies

Find it online: https://zoeplate.com/perfect-soft-sugar-cookie-cut-outs-recipe-with-easy-royal-icing-tutorial/