Custom Sugar Cookies

A foolproof recipe for tender, buttery cutout cookies paired with a glossy, easy-to-use royal icing. These custom sugar cookies hold their crisp edges in the oven, making them the ultimate canvas for decorating baby showers, birthdays, and special family milestones

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Course: Dessert, Party Food

Cuisine: American

Keyword: custom sugar cookies, cutout cookies, decorated sugar cookies, royal icing cookies

Prep Time: 30

Cook Time: 10

Chill/Decorating Time: 1 45

Total Time: 2 25

Servings: decorated sugar cookies

Calories: 210kcal

Ingredients

For the Soft-Bite Sugar Cookie Dough1

1 cup unsalted butter, softened to room temperature (2 sticks)
1 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
½ tsp pure almond extract (for classic bakery flavor)
3 cups all-purpose flour
2 tsp baking powder
½ tsp fine sea salt

For the High-Gloss Royal Icing

4 cups powdered sugar, sifted
3 tbsp meringue powder
⅓ cup warm water (plus extra drops for consistency)
½ tsp vanilla or clear almond extract
Gel food coloring (custom event palette shades)

Instructions

Mix and Chill the Cookie Dough

In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 2 minutes until smooth and combined.
Add the egg, vanilla extract, and almond extract, then beat until incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture on low speed, mixing just until a cohesive dough forms.
Divide dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour so the cookies do not spread in the oven.

Roll, Cut, and Bake

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Generously flour your work surface and rolling pin. Roll out one disc of chilled dough to ¼-inch thickness.
Use your favorite cookie cutters to cut shapes and transfer them to the baking sheets, leaving 1 inch between cookies.
Bake for 8 to 10 minutes, or until the bottoms are lightly golden and the centers are set. Do not let the edges brown.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.

Whip and Tint the Royal Icing

In a large bowl, beat the powdered sugar, meringue powder, warm water, and extract on high speed for 5 to 7 minutes until stiff, glossy peaks form.
Adjust consistency by adding water a few drops at a time until you reach flood consistency, which means the icing smooths out within 10 to 15 seconds after dripping back into the bowl.
Divide icing into small bowls and stir in gel food coloring to match your event theme. Transfer the colored icing into piping bags fitted with small round tips.

Decorate and Set

Outline the outer border of each cookie with royal icing, then fill the inside area. Use a toothpick to pop any air bubbles and smooth the surface.
Allow the base coat to dry for 20 minutes before piping accent details on top.
Let the cookies dry completely at room temperature for 6 to 8 hours, or overnight, until the royal icing sets hard and glossy.

Notes

The No-Spread Guarantee: Always make sure your dough is properly chilled before you roll and cut it. If your kitchen is warm and the cut shapes get a bit soft while sitting on the tray before going into the oven, do not panic. Just pop the entire baking sheet into the freezer for 5 minutes right before baking. This little trick locks the butter in place so your shapes hold their crisp, clean edges.
Make Ahead Advantage: Life gets busy, and baking in stages is a total lifesaver. You can freeze your undecorated baked sugar cookies in an airtight container for up to 3 months. Once they are decorated and the royal icing is completely set, store your cookies in single layers separated by parchment paper at room temperature for up to 2 weeks.
Mastering the Icing Consistency: When mixing your royal icing, take your time getting that flood consistency just right. If it is too thick, it will leave bumps; if it is too runny, it will spill right over the edges of your cookie. Testing it with the 10 to 15-second rule makes all the difference.

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