Soft Sugar Cookies with Royal Icing (No Spread)

These soft sugar cookies with royal icing are the kind you can cut into any shape and they won’t puff or lose their edges in the oven.

The dough is easy to work with, and the finished cookies have a tender, buttery crumb that stays just right under a smooth layer of icing.

Why These Cookies Work

I’ve tried a lot of sugar cookie recipes, and this one lands right in the sweet spot: the cookies hold their shape without tasting dry or tough. The dough is forgiving, so you can reroll the scraps without them getting tough.

The royal icing sets firm but not rock hard, so the cookies still feel like a treat you want to eat, not just look at. A little almond extract in the dough gives them a subtle depth that plain vanilla can’t match.

Ingredients

For the cookies:

• 2 1/2 cups (315 g) all-purpose flour: spooned and leveled, not scooped
• 1/2 teaspoon baking powder: helps with a slight lift
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened: not melted
• 3/4 cup (150 g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract: optional, for extra flavor
• A few drops of gel food coloring: optional, for tinted dough

For the royal icing:

• 3 cups (360 g) powdered sugar: sifted if lumpy
• 2 tablespoons meringue powder
• 1/4 cup water: plus more for thinning
• 1/2 teaspoon vanilla extract
• Gel food coloring: for decorating

Variations / Substitutions

• Dairy-free: replace the butter with a solid vegan butter block, not a spread.
• Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking flour blend that contains xanthan gum.
• No almond extract: just double the vanilla, but the almond adds a toasty note you might miss.
• Egg white royal icing: use 2 large pasteurized egg whites instead of meringue powder and water, then follow the same recipe. It will set a little softer.
• Lemon or peppermint: replace half the vanilla with lemon or peppermint extract in the icing.

If you enjoy these, you might also like my Chocolate Cut-Out Cookies, which handle decorating just as well.

How to Make Soft Sugar Cookies with Royal Icing

Step 1: Mix the Cookie Dough

In a large bowl, beat the 1 cup softened butter and 3/4 cup sugar with an electric mixer on medium speed for about 3 minutes, until the mixture looks light and fluffy. Add the egg, 2 teaspoons vanilla, and 1/2 teaspoon almond extract (if using), then beat again until everything is combined, stopping once to scrape down the bowl.

The mixture should be pale and creamy, without any yellow streaks of butter. A hand whisk won’t give you the same airy result, so a mixer makes a real difference here.

Step 2: Chill the Dough

With the mixer on low, gradually add the 2 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt just until no dry patches remain. Divide the dough in half, shape each piece into a flat disk, and wrap them tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight.

Chilled dough rolls out smoothly and won’t stick to the cutter. If it feels too firm after a long chill, let it sit at room temperature for 10 minutes before you roll it.

Step 3: Roll and Cut the Cookies

Preheat the oven to 350°F (175°C). On a lightly floured piece of parchment paper, roll one disk to a 1/4‑inch thickness. Press the cutter straight down without twisting, then lift it gently to keep the edges clean. Gather the scraps, reroll once, and repeat.

The dough should feel cool and firm, not sticky. If it starts to soften at any point, slide the cut‑outs onto a tray and pop them in the fridge for 5 minutes before baking.

Step 4: Bake the Cookies

Arrange the cut‑outs on a parchment‑lined baking sheet about 1 inch apart. Bake for 10 to 12 minutes, until the edges are just barely starting to turn golden. Let the cookies sit on the tray for 5 minutes, then transfer them to a wire rack to cool completely before you start icing.

You’re looking for a matte surface with no shiny raw spots in the center. Any browning on top means they’ve overbaked, so pull them the moment that faint golden edge appears. The cookies will still feel soft, but they firm up as they cool.

Step 5: Beat the Royal Icing

Pour the 3 cups powdered sugar, 2 tablespoons meringue powder, and 1/4 cup water into a clean, grease‑free stand mixer bowl fitted with the whisk attachment. Beat on low to combine, then increase to medium‑high and whip until the icing is glossy and thickened, about 4 to 5 minutes. Add the 1/2 teaspoon vanilla extract and beat 1 minute more.

The icing should hold a soft peak when you lift the whisk, but it needs to be thinned for flooding. Scoop about half into a covered bowl, then add water to the remaining icing in the mixer, 1 teaspoon at a time, until a ribbon drizzled from a spoon sinks back into the surface in about 10 seconds. Cover the thinner icing too while you work.

Step 6: Ice and Decorate the Cookies

Spoon the thicker icing into a piping bag or a small zip‑top bag with the corner snipped off, and pipe an outline around the border of each cooled cookie. Use the thinner icing to fill the center, spreading it gently with a toothpick or a small offset spatula until it reaches the border. Add sprinkles or sanding sugar while the icing is still wet, then let the cookies rest undisturbed until the icing sets completely, at least 2 hours.

The cookies look their best once the icing has dried smooth and matte, with a slight sheen you can see under the kitchen light.

Tips for Picture‑Perfect Cookies

• Use a light hand with the flour: when you roll the dough. Too much extra flour makes the cookies dense and dry.
• Gel food coloring is your friend: in both the dough and the icing. It gives strong color without thinning anything out.
• Keep a damp paper towel over your bowl of royal icing: any time you are not actively using it. This stops a crust from forming on the surface.
• If the dough cracks at the edges during rolling, knead it a few times with your hands to warm it slightly, then try again.
• Bake one tray at a time: on the middle rack for the most even browning.

Bake times by dough thickness (at 350°F):

Storing and Freezing Leftovers

• Store un‑iced cookies: in an airtight container at room temperature for up to a week.
• Store iced cookies: in a single layer between sheets of parchment at room temperature for up to 5 days. Do not refrigerate them; the moisture will make the icing sticky.
• Freeze baked cookies: without icing for up to 3 months. Thaw them at room temperature, then ice as usual.
• Freeze the dough disk: for up to 3 months. Thaw overnight in the fridge before rolling.

Frequently Asked Questions

Can I use egg whites instead of meringue powder?

Yes. Replace the meringue powder and water with 2 large pasteurized egg whites and omit the water. The icing won’t be as stable at room temperature for days, so I prefer meringue powder for longer storage.

Why did my icing turn out runny?

You likely added too much water. Beat in more sifted powdered sugar, 1 tablespoon at a time, until it thickens.

Can I use liquid food coloring?

You can, but it thins the icing. Reduce the water in the recipe by about 1 teaspoon, and use gel colors for more vivid results.

Can I freeze iced cookies?

It’s not ideal because the icing can crack during thawing, but you can freeze them in a single layer. Thaw them uncovered at room temperature to avoid condensation.

Sugar Cookies with Royal Icing Recipe

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 24 cookies

Calories: 170

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• Gel food coloring (optional)
• 3 cups powdered sugar
• 2 tablespoons meringue powder
• 1/4 cup water, plus more for thinning
• 1/2 teaspoon vanilla extract
• Gel food coloring

Method

 

1. Cream the butter and sugar until light and fluffy, then beat in the egg, vanilla, and almond extract. Mix in the flour, baking powder, and salt just until combined.
2. Divide the dough into two disks, wrap, and chill for at least 2 hours.
3. Roll one disk on floured parchment to 1/4 inch thick, cut shapes, and place on a parchment‑lined baking sheet.
4. Bake at 350°F for 10 to 12 minutes until edges are just golden, cool on the sheet 5 minutes, then transfer to a rack to cool completely.
5. Beat powdered sugar, meringue powder, and water until glossy and thickened, then thin half with water for flooding consistency.
6. Pipe a border with the thick icing, fill with the thin icing, add sprinkles while wet, and let set completely for at least 2 hours.

Notes

Chilling time is not included in prep. Cookies must be fully cooled before icing. If the icing thickens while you work, stir in a drop of water.