Pure Vanilla Sugar Cookies (Printable Version)

Buttery vanilla sugar cookies decorated with smooth, colorful royal icing for special events.

# What You Need:

→ Sugar Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 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 - 1/2 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white, optional

# Steps:

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. Do not overmix.
05 - Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
08 - Transfer shaped 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 wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons water. Beat with electric mixer on low speed until smooth and glossy. Add 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 for decoration.
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 and rolls out beautifully without cracking or spreading, which means even your first batch will look intentional.
  • Royal icing dries hard and shiny, so these cookies actually travel well and make gifts people genuinely want to keep.
  • You can decorate them however you like—theme them for parties or just paint each one a different mood.
02 -
  • Don't skip the chill time—I learned this the hard way when my first batch spread into flat disks that were impossible to decorate.
  • Meringue powder is non-negotiable if you want that hard, glossy finish; royal icing made with raw egg whites never sets the same way and feels risky.
  • Underbake these cookies slightly so they stay tender when decorated; they continue cooking a little on the hot pan after you remove them.
03 -
  • Use the piping consistency test: your icing should flow from the bag but hold its shape when it lands on a cookie, not drip like water.
  • If icing gets crusty while you're working, cover your bowls with a damp paper towel between decorating sessions to keep it workable.
Go Back