Print

Perfect Red White & Blue Sugar Cookies Easy Royal Icing Recipe

red white blue sugar cookies - featured image
Print Recipe

Tender, buttery sugar cookies decorated with smooth, glossy red, white, and blue royal icing, perfect for patriotic occasions and quick celebrations.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) milk
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tablespoons meringue powder or egg whites
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract or almond extract
  • 1 teaspoon cornstarch
  • Gel food coloring in red and blue
  • Optional: edible glitter or pearl dust
  • Optional: fresh blueberries for decoration

Instructions

  1. Mix dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
  2. Cream butter and sugar: beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla: beat in egg and vanilla extract until combined, scraping down bowl as needed.
  4. Combine dry and wet: gradually add dry ingredients alternately with milk on low speed until dough forms; avoid overmixing.
  5. Chill dough: flatten dough into a disk, wrap in plastic wrap, refrigerate at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Roll and cut: lightly flour surface and rolling pin, roll dough to ¼-inch thickness, cut shapes with star and circle cutters, place 1 inch apart on baking sheets.
  8. Bake cookies for 8-10 minutes until edges begin to turn golden; avoid overbaking.
  9. Cool cookies on baking sheets 5 minutes, then transfer to wire racks to cool completely.
  10. Make royal icing: beat powdered sugar, meringue powder, lemon juice, vanilla extract, cornstarch, and 5-6 tablespoons warm water until stiff peaks form.
  11. Divide icing into three bowls; leave one white, tint one red, and one blue with gel food coloring.
  12. Decorate cookies: outline with white icing, flood centers, then pipe red and blue designs while base is wet; let dry at least 4 hours or overnight.

Notes

Use softened but not melted butter for best dough texture. Chill dough at least 1 hour to prevent spreading. Gel food coloring prevents thinning of icing. Add water a teaspoon at a time to adjust icing consistency. Let royal icing dry in a cool, dry place uncovered to avoid cracking. Store decorated cookies at room temperature in airtight containers for up to 5 days; freeze undecorated dough up to 3 months.

Nutrition

Keywords: sugar cookies, royal icing, patriotic cookies, red white and blue, easy sugar cookies, holiday cookies, 4th of July cookies

Find it online: https://forkifyfun.com/perfect-red-white-and-blue-sugar-cookies-easy-royal-icing-recipe/