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Easy Christmas Sugar Cookie Cutouts with Royal Icing

Christmas sugar cookie cutouts with royal icing - featured image
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These Christmas sugar cookie cutouts are the perfect holiday treat—crisp edges, soft centers, and a foolproof royal icing that dries hard for stacking and gifting. A simple, pantry-friendly recipe that holds its shape beautifully and is make-ahead friendly.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) almond extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) fine sea salt
  • 4 cups (480g) powdered sugar
  • 3 tablespoons (24g) meringue powder
  • 5–6 tablespoons (75-90ml) warm water
  • ½ teaspoon (2.5ml) vanilla extract (optional, for icing)
  • Gel food coloring (assorted colors)

Instructions

  1. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for about 3 minutes until light, fluffy, and pale yellow. Scrape down the sides halfway through.
  2. Add the egg and extracts: Add the room-temperature egg, vanilla extract, and almond extract. Beat on low speed until just combined. Do not overmix.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until the dough just comes together—do not overmix.
  4. Chill the dough: Divide the dough into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
  5. Roll and cut: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour your work surface and rolling pin. Roll one disk of dough to about ¼-inch (6mm) thickness. Cut out shapes with Christmas cookie cutters. Re-roll scraps only once.
  6. Bake: Place cut-out cookies about 1 inch apart on prepared baking sheets. Bake for 8-10 minutes, rotating the sheet halfway through, until edges are just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  7. Make the royal icing: In a clean mixing bowl, combine powdered sugar and meringue powder. Add 5 tablespoons of warm water and vanilla extract. Beat on low speed for 4 minutes until thick and glossy. Adjust consistency with additional water or powdered sugar as needed.
  8. Decorate: Divide icing into small bowls and color with gel food coloring. Transfer to piping bags fitted with small round tips. Outline each cookie, then flood the inside with slightly thinner icing. Use a toothpick to spread icing into corners. Let dry at room temperature for at least 4 hours or overnight until hard.

Notes

Chill the dough for at least 2 hours to prevent spreading. Use gel food coloring for vibrant colors without thinning the icing. Let cookies cool completely before icing. For best flavor, make the cookies a day ahead.

Nutrition

Keywords: Christmas sugar cookies, cutout cookies, royal icing, holiday cookies, easy sugar cookies, cookie decorating

Find it online: https://bakebelle.com/easy-christmas-sugar-cookie-cutouts-with-royal-icing/