Rolled Sugar Cookies with Royal Icing
These classic rolled sugar cookies are soft, buttery, and perfect for decorating. The key to preventing them from spreading is a quick freeze before baking, ensuring they keep their intricate shapes.
Instructions
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Make the cookie dough
Cream together the butter and sugar in a stand mixer or with an electric hand mixer. Add the egg and vanilla extract and beat until combined. -
Mix in dry ingredients
In a separate bowl, whisk together the flour and baking powder. Add this flour mixture to the butter mixture one cup at a time, mixing lightly after each addition. Gently knead the dough by hand until all ingredients are well incorporated. Do not overwork the dough. -
Prepare for freezing
Preheat your oven to 350°F. Roll the dough out on a well-floured surface; there is no need to chill the dough beforehand. Cut out your desired shapes and place them 1 inch apart on a greased cookie sheet. -
Freeze the cookies
Place the entire cookie sheet in the freezer for 10-20 minutes. The dough should freeze hard and not leave an imprint when pressed with a finger. -
Bake the cookies
Remove the sheet from the freezer and place it directly into the preheated oven. Bake at 350°F for 8-10 minutes, or until the tops of the cookies are no longer glossy. Avoid overbaking. -
Prepare royal icing (Optional)
Combine powdered sugar and meringue powder in a bowl. Add warm water a little at a time until the icing reaches the desired consistency. For a flood style, the icing should fall off the spoon in a ribbon that stays on the surface for a few seconds before disappearing. Stir in food coloring if desired. Use immediately or cover tightly as it dries quickly.
Tips
If you do not plan to roll out the dough immediately, you can store it in the refrigerator for 1-2 days. Remove it from the fridge 2 hours before rolling to ensure it is soft enough to work with.
Video
“BEST SUGAR COOKIE RECIPE — How to prevent your sugar cookies from spreading during baking” by A Pinch of Patience, watch on YouTube.
About this recipe
This recipe provides a reliable base for decorative sugar cookies. The dough is simple to make and does not require chilling before rolling, though it can be stored in the refrigerator for up to two days. The included royal icing recipe allows for detailed decorating and a smooth finish.
Serve these cookies as a festive treat for holidays or bake sales. They pair well with plain black coffee or hot cocoa. Freeze the cut-out dough before baking to maintain crisp edges and a tender crumb.
