Pure Vanilla Sugar Cookies (Printable)

Classic vanilla sugar cookies topped with glossy royal icing, perfect for themed celebrations and treats.

# What You’ll 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 for optional decoration

# Directions:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and milk to the butter mixture. Mix until fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together without overmixing.
05 - Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. 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 cookies to prepared baking sheets, spacing 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons warm water. Beat with an electric mixer on low speed until smooth and glossy, adding 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.
12 - Decorate fully cooled cookies with royal icing using piping bags or squeeze bottles. Allow icing to set completely before serving or storing.

# Expert Tips:

01 -
  • The dough is buttery and forgiving—it doesn't crack or crumble like some sugar cookie recipes.
  • Royal icing creates that satisfying hard shell finish, so you can stack them without worrying about smudged decorations.
  • They're absolutely stunning for themed parties, but honestly taste incredible even if you skip the fancy icing entirely.
02 -
  • The difference between cookies that spread everywhere and cookies that stay crisp-edged comes down to chilling the dough—it's not optional, it's essential.
  • Royal icing consistency is everything: too thick and it won't spread smoothly, too thin and it slides off the cookie, so start with 4 tablespoons of water and add more gradually while testing on a spare piece.
03 -
  • Make a small batch of plain dough before your party and practice piping on a piece of parchment paper—it calms your nerves and you'll feel confident when decorating the real cookies.
  • Invest in a good piping bag with a fine tip; the difference between a shaky line and smooth, elegant details is almost entirely in the tool quality and not your skill.
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