Sugar Cookies for Decorating

How to Make Sugar Cookies for Decorating

1. 1

   Step 1: Cream butter and sugar

   In a large bowl use a hand mixer or stand mixer with paddle attachment to cream the room-temperature butter and granulated sugar until light and pale, about 2–3 minutes. Scrape the bowl down once to ensure even creaming.

   For this step

   • 1 cupUnsalted butter, room temperature
   • 1 cupGranulated sugar
   
2. 2

   Step 2: Add egg and vanilla

   Add the egg and vanilla extract to the creamed butter and sugar and beat until fully incorporated and smooth, about 30–45 seconds. Stop and scrape the sides to keep the mixture even.

   For this step

   • 1 largeLarge egg
   • 2 teaspoonsVanilla extract
   
3. 3

   Step 3: Combine dry ingredients and form dough

   Whisk the all-purpose flour, baking powder, and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture on low speed until just combined and a soft dough forms—do not overmix. If the dough seems sticky, add 1 tablespoon flour at a time until manageable.

   For this step

   • 3 cupsAll-purpose flour
   • 1 teaspoonBaking powder
   • 1/2 teaspoonSalt
   
4. 4

   Step 4: Chill, roll, cut, and bake

   Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes (this prevents spreading and preserves sharp edges). Preheat the oven to 350°F (175°C). Roll dough on a lightly floured surface to 1/4-inch thickness, cut shapes, place on parchment-lined baking sheets 1 inch apart, and bake 8–10 minutes until edges are set but not browned. Cool on the pan 5 minutes, then transfer to a rack to cool completely before icing.
5. 5

   Step 5: Make royal icing

   Whisk powdered sugar and meringue powder in a large bowl. Add water gradually and beat on low, then medium speed until the icing holds soft peaks (about 3–5 minutes). For piping consistency, thin with a few drops of water until it holds shape on a spoon; for flooding consistency, thin further until it flows slowly and levels within 10–20 seconds. Transfer to piping bags or squeeze bottles and tint with gel food coloring if desired.

   For this step

   • 4 cupsConfectioners' (powdered) sugar
   • 3 tablespoonsMeringue powder
   • 6 tablespoonsRoom-temperature water
   
6. 6

   Step 6: Decorate and store

   Pipe outlines with piping consistency and flood the inside with flooding consistency; use a toothpick or scribe to pop air bubbles and help icing settle. Let icing dry at least 4 hours (overnight for best results). Store decorated cookies in an airtight container at room temperature up to 5 days, or freeze undecorated cookies for up to 3 months.
   

1. In a large bowl use a hand mixer or stand mixer with paddle attachment to cream the room-temperature butter and granulated sugar until light and pale, about 2–3 minutes. Scrape the bowl down once to ensure even creaming.
2. Add the egg and vanilla extract to the creamed butter and sugar and beat until fully incorporated and smooth, about 30–45 seconds. Stop and scrape the sides to keep the mixture even.
3. Whisk the all-purpose flour, baking powder, and salt together in a separate bowl. Gradually add the dry ingredients to the wet mixture on low speed until just combined and a soft dough forms—do not overmix. If the dough seems sticky, add 1 tablespoon flour at a time until manageable.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes (this prevents spreading and preserves sharp edges). Preheat the oven to 350°F (175°C). Roll dough on a lightly floured surface to 1/4-inch thickness, cut shapes, place on parchment-lined baking sheets 1 inch apart, and bake 8–10 minutes until edges are set but not browned. Cool on the pan 5 minutes, then transfer to a rack to cool completely before icing.
5. Whisk powdered sugar and meringue powder in a large bowl. Add water gradually and beat on low, then medium speed until the icing holds soft peaks (about 3–5 minutes). For piping consistency, thin with a few drops of water until it holds shape on a spoon; for flooding consistency, thin further until it flows slowly and levels within 10–20 seconds. Transfer to piping bags or squeeze bottles and tint with gel food coloring if desired.
6. Pipe outlines with piping consistency and flood the inside with flooding consistency; use a toothpick or scribe to pop air bubbles and help icing settle. Let icing dry at least 4 hours (overnight for best results). Store decorated cookies in an airtight container at room temperature up to 5 days, or freeze undecorated cookies for up to 3 months.