My Favorite Sugar Cookie Recipe & Royal Icing

After trial and error with other sugar cookie recipes, I eventually developed my own and it has become my go-to! I have found that baking can be a bit fickle, since each kitchen and environment is slightly different. As a result a recipe can work for one person, and not come out quite right for another, hence why I made my own. Since sharing this recipe on my blog for the first time back in 2016 in this post, I thought I would update it. Looking back, though it was easy for me to reference, it wasn't detailed enough for someone making this recipe for the first time. So here's my second attempt at sharing my thoughts and methods!

Sugar Cookies 
1 1/2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract 

1. Preheat the oven to 350 degrees F. 
2. In a stand mixer, mix the butter until it is light and airy. Combine the sugar into the softened butter. This will allow the butter to dissolve to avoid a gritty texture. Mix on a medium setting. Add the eggs and vanilla extract, and mix. Move to the dry ingredients and add the baking powder and salt, and mix. One cup at a time, add the flour. At this point, the mix will form a dough like consistency. If a stand or hand mixer can't combine the ingredients any further, knead with your hands. 
3. Roll into 3 medium "pancakes." Cover in plastic wrap and place in the refrigerator for 45-60 minutes.
4. On parchment paper, place one of the doughs. With another layer of parchment on top, roll out the dough to 1/3 inch thick. 
5. Cut the dough into your desired shape. 
6. Place cut-outs on a cookie sheet covered with parchment paper an inch and a half apart. Place in the oven for 7-10 minutes or until the bottom edge begins to become golden.

Royal Icing
4 cups of confectioners sugar, sifted
3 tablespoons meringue powder 
5 tablespoons of warm water.
1/4 teaspoon of cream of tartar
1/2 teaspoon vanilla extract, or desired flavoring
(Add sprits of water if too thick)

1. Combine the warm water and meringue powder, and let dissolve. Typically royal icing is made with eggs whites, in particular pasteurized ones; however I opt for this dehydrated egg whites substitute. For other royal icing recipes, check out this great video!
2. Add the cream of tartar and vanilla extract to taste, and mix.
3. Add this mix to the sifted confectioners sugar and combine. If too thick, add water until desired consistency. 
Note: Royal icing is meant to be on the thicker side. I use the 5 second rule, meaning if I lift my spoon and it drips off, it should combine back into the rest of the icing in 5 seconds.


What's one of your favorite cookie recipes?



  1. These look so good! I've never made cookies but would love to try making this, looks simple enough for a beginner like me!
    Pam xo/ Pam Scalfi♥