Classic Wedding Royal Icing Sugar Cookies

Instructions

1. Mix the Cookie Dough

   Using electric beaters or a stand mixer with the paddle attachment, beat the butter until smooth. Add the sifted icing sugar. Start on low speed to incorporate the sugar, then increase to medium-high and beat until fluffy, about 2 minutes.

2. Form and Chill

   Beat in the egg yolks and vanilla bean paste. Add the flour and salt and beat just until the dough comes together. Shape the dough into 2 discs, wrap in plastic wrap, and chill for at least 2 hours.

3. Prepare the Oven

   Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.

4. Roll and Cut

   On a lightly floured surface, knead one disc of dough slightly to soften, then roll to just under 1/4 inch (6 mm) thick. Use a 2- or 3-inch (5 or 7.5 cm) cookie cutter to cut out cookies. Arrange on trays 1 inch (25 mm) apart. Repeat with the second disc, re-rolling scraps as needed.

5. Bake the Cookies

   Bake for 12 to 14 minutes, or until slightly golden at the edges. Transfer to a wire rack to cool completely.

6. Make Royal Icing

   In the bowl of a stand mixer with the paddle attachment, combine the sifted icing sugar, meringue powder, and warm water. Beat on low until incorporated, then increase to medium and beat until fluffy, about 5 minutes. For a flood style, add a little more water until it spreads on its own to cover the cookie. Add food coloring paste in small amounts if desired.

7. Decorate and Dry

   Spoon the icing into a piping bag fitted with a small plain tip. Pipe an outline on the cookie and fill it in, or pipe dots and use a toothpick to swirl colors. Allow 4 to 6 hours for the icing to dry.

Published November 4, 2026.