Description

These classic holiday sugar cookies feature a soft center and crisp edges, holding their shape perfectly under layers of homemade royal icing. They are make-ahead friendly and customizable for any festive occasion.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
1 cup (120g) confectioners’ sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 ½ cups (440g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
3 cups (360g) confectioners’ sugar, sifted (for icing)
3 tablespoons meringue powder
4–5 tablespoons warm water (for icing)
1 teaspoon vanilla extract (for icing)
Gel food coloring

Instructions

Cream the softened butter, granulated sugar, and confectioners’ sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, mixing on low until combined. Add vanilla extract and mix for another 30 seconds.
Whisk together flour, cornstarch, baking powder, and salt in a separate bowl. Slowly add dry ingredients to the wet mixture on low speed, mixing only until just combined.
Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface to ¼-inch thickness. Cut into shapes and place on parchment-lined baking sheets 1 inch apart.
Bake for 8-10 minutes until edges are lightly golden but centers look soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Sift confectioners’ sugar into a bowl. Add meringue powder and mix on low. Gradually add warm water and vanilla, then beat on high speed for 5-7 minutes until stiff peaks form.
Divide icing into bowls and add gel food coloring. Cover with plastic wrap touching the surface.
Pipe an outline on the cookie using a small tip. Let set for a minute. Thin a small amount of icing with water to honey consistency and flood the center. Tap to release bubbles.
Add details while base icing is wet. Let cookies dry uncovered for 4-6 hours or overnight until hard.

Notes

Ensure butter is softened but not melted to prevent spreading. Chill dough thoroughly before rolling to maintain shape. Use gel food coloring for vibrant colors without thinning the icing. Cookies must be 100% cool before icing to prevent melting. Store in an airtight container for up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 2-
Calories: 120
Sugar: 14
Sodium: 85
Fat: 4
Saturated Fat: 2.5
Carbohydrates: 22
Fiber: 0.5
Protein: 1

Keywords: iced sugar cookies, holiday dessert, royal icing, classic sugar cookies, Christmas cookies, make-ahead dessert