Icing Sugar Cookies – Perfect, Festive & Easy Recipe

There’s something magical about a kitchen that smells like butter, sugar, and vanilla in December. These icing sugar cookies bring back that warm, twinkling holiday feeling every single time. With soft centers, golden edges, and a glossy royal icing that sets just right, they’re perfect for Christmas parties, cookie swaps, or a cozy family bake night.

Why You’ll Love These Icing Sugar Cookies

These icing sugar cookies are tender yet sturdy enough to decorate beautifully. They hold their shape while baking, making them ideal for festive cutouts. The sweetness is balanced—soft inside, crisp at the edges, and covered in smooth royal icing that dries to a picture-perfect finish. This recipe is simple, reliable, and easy to make ahead for stress-free holiday baking. You can even freeze the undecorated cookies for later or decorate them with kids for a fun afternoon activity.

Ingredients You’ll Need

For the Cookies

• 6 cups all-purpose flour (2 lbs)
• 2 teaspoons baking powder
• 2 teaspoons salt
• 4 sticks unsalted butter, room temperature (1 lb)
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Use real butter for the best flavor and texture. Make sure it’s softened, not melted, for proper creaming.

For the Royal Icing

• 16 oz powdered sugar (1 lb)
• ¼ cup plus 1 tablespoon meringue powder
• ⅓ cup water (plus more for adjusting consistency)
• Food coloring (gel-based colors recommended)

Gel colors like Wilton’s work best because they’re vibrant and don’t thin the icing. This recipe makes about 20 cookies using 3-inch cutters.

Step-by-Step: How to Make Icing Sugar Cookies

Step 1 – Prepare the Cookie Dough

In a bowl, mix flour, baking powder, and salt. In a separate bowl, beat butter and sugar for about 3 minutes until fluffy and pale. Add eggs and vanilla, then mix another minute. Slowly add dry ingredients with the mixer on low until combined. Stop mixing once the dough comes together. Knead briefly by hand, divide in half, wrap in parchment, and chill for 30 minutes.

Step 2 – Roll, Cut, and Bake

Roll dough between parchment sheets to about ⅛–¼ inch thick. Cut out shapes but don’t move them; remove the extra dough instead. Transfer the parchment directly onto baking sheets. Bake at 350°F for 10–13 minutes, until edges are lightly golden. Let them cool completely before icing for the smoothest finish.

Step 3 – Make the Royal Icing

In a clean bowl, beat powdered sugar, meringue powder, and ⅓ cup water on low for 6 minutes. The mixture should look glossy and thick. Add 4–5 tablespoons more water for a medium (toothpaste-like) consistency. Divide icing in half and thin one portion with 1–2 tablespoons extra water for flooding consistency. Tint each batch with your chosen food colors.

Step 4 – Decorate Like a Pro

Outline cooled cookies using medium icing, then fill the centers with the thinner flood icing. Let them dry for about an hour. Add patterns like swirls, dots, or string-light designs once the base layer is dry. If you like a raised look, wait until the base icing has hardened before piping details.

Expert Tips for Perfect Icing Cookies

Work in small batches to keep your dough cold and easy to cut. Always roll between parchment for clean shapes and no extra flour. Humidity can affect icing texture, so test consistency before decorating. Fully dry the icing before stacking or storing. For design variety, pipe details on wet icing for a smooth look or after drying for more texture.

Storage, Make-Ahead & Freezing Tips

Once the icing is dry, store cookies in an airtight container at room temperature for up to a week. You can also freeze undecorated cookies for up to three months. Thaw them before icing. Any leftover royal icing can be stored in the fridge for up to three days; just re-whip gently before using again.

Nutrition & Serving Notes

Each cookie contains about 484 kcal, 42g sugar, and 19g fat, though exact values vary depending on how much icing you use. One batch yields roughly 20 cookies, each about 3 inches wide. Leftover icing slightly alters the calorie count, but not by much.

Troubleshooting Common Issues

If your cookies spread too much, chill the dough longer before baking. For uneven icing, pop air bubbles with a toothpick right after flooding. If the icing feels too thick, add water one teaspoon at a time; if too thin, add a spoonful of powdered sugar. With a little practice, decorating becomes smoother and more enjoyable each time.

More Such Recipes

• chewy pumpkin cookies for fall decorating
• how to make festive patriotic sugar cookie bars
• classic chocolate crinkle cookies with powdered sugar
• soft lemon crinkle cookies for holiday trays
• easy 4th of July crinkle cookies with red white and blue
• July cookies with colorful icing designs
• peppermint bark brownies for Christmas baking

Conclusion

These icing sugar cookies capture everything lovely about holiday baking—warmth, creativity, and joy. Each cookie becomes a small piece of art, made with love and a touch of sweetness. Try different shapes and colors, gift them in pretty tins, or bake them with friends on a snowy afternoon. This recipe guarantees bakery-quality results and memories that last well beyond Christmas. For more festive ideas, check out my Pinterest at Kai Recipes or join our baking chats on Facebook.

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