This year, I made my Mom’s sugar cookies with – yes – royal icing. I have to say that although they are beautiful, decorating with royal icing takes a LOT of time (compared to my kid’s favorite “store bought canned frosting”!!) These took a total of 3 days – to allow for adequate drying time between steps. The cookies are delicious no matter what type of frosting you use!

This is now my 3rd time using royal icing. I would say they come out a little better each time, so practice does pay off!

Here is the super simple recipe for these amazing sugar cookies:
(I almost always DOUBLE this recipe, as 1 batch only makes about 1 dozen cookies).

1/2 c unsalted butter (room temp) VERY IMPORTANT!
1 c sugar
1/2 tsp vanilla
1 egg

Combine in a stand mixer, with a paddle attachment.
If you want to add food coloring to color the dough, do it now!

Then add:

2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt

Combine til well-blended.  Mixture will be firm, and form into a ball.

Roll out onto a floured surface, to about 1/4 ” thick (or maybe a little more)
Cut out desired cookie shapes, using cookie cutters.

Place onto parchment paper, on a cookie sheet.

Bake at 325 degrees, for about 8 – 10 min.

You DO NOT want to brown these cookies at all!  Keep an eye on them, and remove from oven as soon as they are slightly browned on the bottom only!
This is very important, to achieve the best texture.  This is not a “crisp” cookie, but rather a soft, chewy cookie.  And did I say they are amazing??

For the royal icing, I used a basic recipe. Know that royal icing takes a bit of practice – so I advise that you find a royal icing tutorial online (there are plenty of them). Then give it a try!

4 Tbsp meringue powder (available in most craft or cake supply stores).
1/2 c water
3 1/2 c powdered sugar (sifted)
few drops clear vanilla extract (optional)

Combine the meringue powder and water. Blend on med using a whisk attachment, until foamy. Add powdered sugar, and beat on low to combine. Add the extract if desired. Beat on med for about 4-5 minutes, until glossy and stiff peaks form. This is your basic icing – for both outlining, and “flooding”. It can be thinned out with additional water as needed, and colored with food coloring. You will need piping bags, and small round piping tips for the best application.