Christmas Sugar Cookies with Royal Icing

Decorated sugar cookies are a Christmas tradition in many homes. The best ones are soft and buttery, with flat tops and sharp edges that make decorating easy.

This dough has no extra leavening beyond a little baking powder, and it is chilled before baking, so Christmas trees still look like trees when they come out of the oven.

The royal icing uses meringue powder instead of raw egg whites. It pipes neatly, dries smooth and firm, and lets you stack and gift the cookies once it sets.

Why You’ll Love This Recipe

• Cookies keep their shape
• Soft centers with crisp edges
• Royal icing without raw eggs
• Dough can be made days ahead

Ingredient Notes

Butter: Softened but still cool, about 65°F (18°C). It should dent when pressed but not look greasy. Melty butter makes cookies spread.

Flour: Spoon and level, or weigh: 3 cups is 360 g. Too much flour makes dry, crumbly dough.

Meringue powder: Found in the baking aisle or craft stores. It makes royal icing that dries hard without using raw egg whites.

Food coloring: Gel food coloring gives bright colors without thinning the icing.

See the recipe card below for full measurements.

How to Make Christmas Sugar Cookies with Royal Icing

1. Mix the dry ingredients

   Whisk the flour, baking powder and salt in a bowl and set aside.

2. Cream butter and sugar

   Beat the butter and sugar with a mixer on medium speed for 2 minutes, until light and creamy. Beat in the egg and vanilla. Add the flour mixture on low speed just until a soft dough forms.

3. Roll and chill

   Divide the dough in half. Roll each half between two sheets of parchment paper to 1/4 inch thick. Stack the sheets on a tray and refrigerate at least 1 hour, until firm.

4. Cut the cookies

   Heat the oven to 350°F (175°C) and line baking sheets with parchment. Peel the top paper off one dough sheet, cut out shapes and move them to the baking sheets 1 inch apart. Re-roll scraps and chill again if the dough gets soft.

5. Bake

   Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just barely golden. Cool 5 minutes on the pan, then move to a wire rack to cool completely.

6. Make the royal icing

   Beat the powdered sugar, meringue powder and 9 tablespoons of water on medium-high speed for 4 to 5 minutes, until glossy and stiff peaks form. This thick icing is for outlines and details.

7. Color and decorate

   Divide the icing into bowls and tint with gel coloring. For flooding, thin some icing with water a few drops at a time until a ribbon drizzled on top disappears in about 10 seconds. Outline the cookies with thick icing, fill with the thinner icing and add details.

8. Let the icing set

   Let the cookies dry uncovered at room temperature for 6 to 8 hours, or overnight, before stacking or packing.

Tips for the Best Results

• Rolling between parchment means you use less extra flour, so the cookies stay tender.
• If cut shapes get soft, freeze the tray for 10 minutes before baking. Cold dough keeps sharp edges.
• Keep icing covered with a damp towel while you work; it crusts quickly in the air.
• Bake cookies of the same size together so they finish at the same time.

Common Mistakes to Avoid

Substitutions

• Royal icing: A simple glaze of 2 cups powdered sugar and 3 to 4 tablespoons milk. It sets softer and is not stackable.
• Vanilla extract: Vanilla bean paste, same amount.
• Gel food coloring: Sprinkles or colored sanding sugar added before baking.

What to Serve With It

• Rich homemade hot chocolate
• Soft gingerbread cookies
• Cold milk
• Coffee or tea

Storage and Reheating

Fridge: Store iced, fully dried cookies in an airtight container at room temperature for up to 1 week. Refrigeration is not needed.

Freezer: Freeze undecorated baked cookies for up to 3 months, or the wrapped dough for up to 3 months. Thaw dough in the fridge overnight.

Reheat: No reheating needed. Bring frozen cookies to room temperature in their container so condensation does not form on them.

Tools That Make This Easier