Pure Vanilla Sugar Cookies (Print)

Soft vanilla sugar cookies topped with smooth, decorative royal icing for festive occasions.

# What You'll Need:

→ Sugar Cookie Dough

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk

→ Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4 to 5 tablespoons warm water
12 - 0.5 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white for optional decoration

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and milk to the butter mixture. Mix until fully combined.
04 - Gradually add dry ingredients to wet ingredients, mixing just until dough comes together without overmixing.
05 - Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to one-quarter inch thickness. Cut into desired shapes using cookie cutters.
08 - Transfer cookies to prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons water. Beat with an electric mixer on low speed until smooth and glossy, adding additional water 1 teaspoon at a time to achieve desired consistency.
11 - Divide icing into separate bowls and tint with gel food coloring as desired.
12 - Decorate fully cooled cookies with royal icing using piping bags or squeeze bottles. Allow icing to set completely before serving or storing.

# Expert Advice:

01 -
  • The dough is forgiving enough for beginners but yields professional-looking results that honestly feel like magic when the icing sets.
  • Royal icing hardens beautifully, so your cookies stack without smudging—perfect for gift boxes or party displays.
  • You can theme them however you want; we started with Pure Vanilla Cookie colors but now make them for every occasion imaginable.
02 -
  • Never decorate warm cookies or the icing will melt and slide right off; patience here is the difference between success and a sticky mess.
  • If your icing is too thick, you'll struggle to pipe; too thin and it won't hold shape—the consistency should flow slightly when piped but hold its line.
  • Meringue powder is absolutely essential; without it your icing stays wet and never sets, no matter how long you wait.
03 -
  • Roll dough between two sheets of parchment paper instead of on a floured surface; this prevents excess flour from toughening the cookies and keeps cleanup minimal.
  • Invest in a good quality electric mixer for beating butter and sugar; the speed and consistency matter more than you'd think for achieving that fluffy texture.
  • If you're decorating multiple colors, prepare your icing bowls in advance and cover unused bowls with damp paper towels to prevent crusting while you work.
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