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Best Easy Christmas Sugar Cookies with Royal Icing

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These soft, buttery sugar cookies with crisp edges and a perfect royal icing are the Christmas cookie that changes minds. Made with simple, affordable ingredients, they’re kid-friendly, crowd-pleasing, and ideal for holiday baking sessions.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites, pasteurized (or 3 tablespoons meringue powder + 4 tablespoons water)
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • Gel food coloring
  • Sprinkles, sanding sugar, or edible glitter (for decorating)

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy—about 3 minutes. Scrape down the sides. Add the egg, vanilla extract, and almond extract (if using). Beat until combined, about 30 seconds.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  3. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (or overnight).
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour work surface and rolling pin. Roll one disc of dough to about ¼-inch thickness. Cut out shapes with cookie cutters dipped in flour. Transfer to prepared baking sheets, spacing 1 inch apart.
  5. Bake for 8-10 minutes, until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. For royal icing: In a clean bowl, beat egg whites (or meringue powder mixture) with lemon juice and vanilla until frothy. Gradually add sifted powdered sugar, beating on low until combined. Increase speed to medium-high and beat for 4-5 minutes until glossy and stiff peaks form. For flooding, thin with a few drops of water.
  7. Divide icing into bowls and color with gel food coloring. Transfer to piping bags or zip-top bags. Outline each cookie, then flood with thinned icing. Use a toothpick to spread and pop bubbles. Add sprinkles while icing is wet. Let dry completely (2-4 hours).

Notes

Chill the dough for at least 1 hour to prevent spreading. Do not ice warm cookies. For a safer option with kids, use meringue powder instead of raw egg whites. Baked cookies can be stored in an airtight container for up to 7 days at room temperature. Undecorated baked cookies can be frozen for up to 3 months.

Nutrition

Keywords: Christmas sugar cookies, royal icing, easy sugar cookies, holiday baking, cut-out cookies, kid-friendly cookies

Find it online: https://lenatable.com/best-easy-christmas-sugar-cookies-with-royal-icing/