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Best Classic Christmas Sugar Cookies with Royal Icing

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These classic Christmas sugar cookies are soft in the center with a slight crisp edge, topped with a royal icing that sets hard but bites easily. Perfect for holiday baking, gift-giving, or late-night kitchen adventures.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 4–5 tablespoons warm water
  • ½ teaspoon vanilla extract (optional)
  • Gel-based food coloring

Instructions

  1. Make the cookie dough: In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add egg and vanilla extract, beat until combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Roll and cut: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Lightly flour work surface, rolling pin, and dough. Roll dough to ¼-inch thickness. Cut into shapes using cookie cutters dipped in flour. Place 1 inch apart on prepared baking sheets.
  3. Bake: Bake for 8-10 minutes until edges are just barely golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  4. Make royal icing: In a clean bowl, combine powdered sugar and meringue powder. Add 4 tablespoons warm water and vanilla extract. Beat on low until combined, then increase to medium-high and beat for 5-7 minutes until thick, glossy, and holds stiff peaks. For flooding, thin with water one teaspoon at a time until it flows slowly like honey. Divide and color with gel food coloring.
  5. Decorate: Fit piping bags with small round tips. Outline cookies with thick icing, then fill with thinner flooding icing. Use a toothpick to guide icing into corners and pop air bubbles. Let base layer dry completely (2-4 hours) before adding details.

Notes

Chill the dough for at least 1 hour to prevent spreading. Use gel food coloring to avoid thinning the icing. Keep a damp paper towel over icing bowls to prevent drying. For best results, let decorated cookies dry completely before stacking.

Nutrition

Keywords: Christmas cookies, sugar cookies, royal icing, holiday baking, cookie decorating, classic sugar cookies

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