Pure Vanilla Sugar Cookies (Printable)

Classic vanilla sugar cookies with glossy royal icing, ideal for themed parties and festive moments.

# What You’ll Need:

→ 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 optional decoration

# How To Make:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and milk to the butter mixture. Mix until combined.
04 - Gradually add dry ingredients to wet ingredients, mixing just until dough comes together.
05 - Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350°F. 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 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 wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons water. Beat with electric mixer on low speed until smooth and glossy, adding additional water 1 teaspoon at a time for 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.

# Top Suggestions:

01 -
  • The dough is forgiving and doesn't require fancy techniques, so even your first batch will look impressive.
  • Royal icing hardens into a glossy shell that makes these cookies actually stackable for gifting or display.
  • Once you nail the icing consistency, you'll find yourself making batches just to experiment with different color combinations.
02 -
  • The cookies must be completely cooled before decorating or the icing will melt and slide right off—patience here pays off.
  • Meringue powder is the difference between icing that hardens and icing that stays sticky; don't try to skip it or substitute it with egg whites.
03 -
  • If your icing cracks while piping, it means it's too thick—add water one teaspoon at a time until it flows smoothly without breaking.
  • Room-temperature dough is easier to work with, so if your kitchen is cold, let the dough sit on the counter for 5 minutes before rolling.
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