Soft Sugar Cookies for Royal Icing
These sugar cookies are designed specifically for decorating with royal icing. They hold their shape well during baking and remain sturdy enough for packaging, while still delivering a soft texture and a delicious flavor. The combination of brown and white sugar creates a dough that does not spread excessively, making it easier to work with for detailed designs.
Instructions
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Cream the Sugars and Butter
In a mixing bowl, combine cold cubed butter, brown sugar, and white sugar. Mix on medium speed for 15-20 seconds until slightly creamed together. -
Add Wet Ingredients
Add eggs one at a time, mixing on low-medium speed after each addition. Stir in vanilla extract and butter emulsion (if using). -
Incorporate Dry Ingredients
Add baking powder, salt, and corn starch, mixing on low speed after each addition. -
Add Flour
Add the flour in three separate additions, mixing on low speed after each part and scraping the bowl sides as needed. Stop when the dough is fully combined and no longer sticking to the bowl. -
Prepare for Baking
Preheat the oven to 350°F. Take half of the dough, flatten it between two sheets of parchment paper, and roll it to a thickness between 1/4 inch and 3/8 inch. -
Cut and Chill
Press cookie cutters firmly into the dough, wiggle them slightly, and lift them out. Place the cutout cookies on a sheet pan and refrigerate for 10-15 minutes. -
Manage Remaining Dough
Remove excess dough around the cutouts and set it aside in a bowl. Roll this remaining dough only after all the first batch of cutouts has been removed to prevent bubbles during baking. -
Bake the Cookies
Remove the cookies from the fridge and bake for 10-14 minutes, or until the bottom edges are slightly browned. Adjust time based on the size and thickness of the cookies. -
Cool
Let the cookies cool on the sheet pan for a few minutes before transferring them to a wire rack. Ensure they are completely cooled before decorating or storing.
Tips
If you do not have butter emulsion, you can omit it or substitute another extract like almond. Store undecorated cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Video
“The Best Sugar Cookie for Royal Icing (No Spread & Soft Bite)” by Little Cookie Co, watch on YouTube.
About this recipe
This recipe yields approximately 24 cookies, offering a balance of structure and tenderness. The dough is cold creamed to ensure stability, resulting in edges that stay sharp and a center that remains pliable. Because the cookies are sturdy, they are ideal for event favors, gifts, or holiday displays where durability is needed without sacrificing taste.
Serve them plain or decorated with your preferred icing. Leftover cookies can be stored in an airtight container for up to five days at room temperature. For longer storage, freeze the cookies for up to three months. Thaw them at room temperature before serving or decorating to maintain their texture.
