• Prep time
  • Prep Time
    15 minutes, Resting time 2 hours/overnight
  • Cook Time
    9 minutes
  • Serves
    One batch yields approximately 36 cookies

Equipment: Pre-Cut Parchment Paper Sheets


Sugar Cookie

375 grams (3 cups) all purpose flour

227 grams (1 cup) softened unsalted butter

3/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 teaspoon vanilla extract (or whatever flavor you may want)

1 tablespoon milk

200 grams (1 cup) sugar

Royal Icing

907 grams confectioners sugar (2 lb bag)

7 tablespoons meringue powder

177 grams (3/4 cup) water


Cookie cutters (whatever you want to decorate)

Gel food coloring (not liquid)

Parchment paper

Piping bags

Piping tips (optional)


Plastic wrap

Rolling pin


Sugar Cookie

Mix together the softened butter and sugar.

While the butter and sugar are mixing. Combine all your dry ingredients (flour, salt, baking powder)

The butter and sugar will be a little fluffy. Now you’re going to add the egg, milk, and extract to the sugar mixture. Mix until combined. I usually use my mixer for a minute and then switch to a spatula to make it nice and smooth.

Add your dry ingredients to your wet ingredients and mix that until it’s fully combined.

Transfer from the mixing bowl and wrap in plastic wrap in a flat shape. This will make it easier to roll out. You’ll thank me later. Place in the refrigerator for two hours. If you have time, let it sit overnight in the refrigerator. Just gives better flavor.

After the dough has chilled it will be hard. Take it out about five-ten minutes before you plan on rolling it out.

I use a little powdered sugar on my countertop instead of flour to roll them out without sticking.

Roll the dough out to about 1/4 inch thick and cut out the shapes.

Place on a parchment paper lined baking sheet. They won’t spread so you can put them close together but leave about half an inch between the cookies. You’ll want to fill the pan because if the pan has too many gaps they will brown/are more likely to burn or cook unevenly.

Bake for 9 minutes at 375°
*If you have hotspots in your oven, turn them halfway through the bake time.
*If your cookies are a little thicker, bake for an extra minute or so but watch them closely.
*If you’re using a dark colored baking sheet the cookies may cook faster or brown on the bottoms quicker.
(Your cookies will also continue to cook a little after you take them out)

Let them cool completely on the baking sheet. Before decorating.

Royal Icing

Add sugar and meringue powder to the mixing bowl. Turn it on low to mix them together.

Slowly add half of your water. The mix will get thick and lumpy. You may need to increase the speed on your mixer.

Slowly add a little water at a time stopping between each addition but continuous mixing. By the end of the process you want your icing to be the consistency of toothpaste.

When you get to the toothpaste consistency you will continue to mix for another minute. You would rather start with a thicker icing so if it’s a little thick that’s okay. If you’re making this the day before you will want to put it in an airtight container in a cool place. Not the refrigerator.

Your icing may separate a little and that’s okay. You just have to stir it and it will all be fine.

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