There is something truly special about the smell of cookies baking during the holidays. It just fills the whole house with warmth and joy, doesn’t it? If you have ever wanted to create those beautiful, bakery style decorated cookies, you are in the right place.
Making Royal Icing Christmas Cookies might look a little intimidating, but I promise it is so much fun. This recipe will guide you through every step, from the buttery sugar cookie base to the glossy, smooth icing that makes them showstoppers. Let’s get baking!
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Why You’ll Love This Recipe
First off, these cookies are incredibly delicious. The sugar cookie itself is soft yet sturdy, with a lovely hint of vanilla. It is the ideal canvas for the sweet, crisp royal icing. The combination is a classic for a reason.
This is also a wonderful activity for the whole family. Getting everyone involved in cutting out shapes and decorating is a great way to make memories. You can get creative with your Christmas Sugar Cookie Designs and have a blast.
Plus, this recipe is very reliable. We have a few key tricks, like chilling the dough, to make sure your cookies hold their shape perfectly. No more puffy, spread out blobs. You will get crisp, clean edges every single time.
And let’s be honest, they are just so beautiful! A plate of these Snowflake Sugar Cookies looks like a winter wonderland. They make fantastic gifts for neighbors, teachers, and friends. Everyone will be so impressed with your skills.
Ingredients
Before we begin, let’s gather up everything we will need. The ingredients are simple, and you probably have most of them in your pantry already. We will break it down into two parts: the cookies and the icing.
For The Sugar Cookies
- 3 cups all purpose flour
- ¼ tsp baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup sugar
- 1 large egg
- 1 1/2 teaspoons vanilla
For The Royal Icing
- 1 pound confectioners sugar (sifted)
- ¼ cup meringue powder
- ½ tsp cream of tartar
- ½ cup water
- 1 tsp clear vanilla
- Gel food coloring (if desired)
Step By Step Instructions
Alright, let’s walk through the process together. We will take it one step at a time to make sure your Royal Icing Christmas Cookies turn out wonderfully.
Step 1: Make The Cookie Dough
First, get a medium bowl and sift together your flour, baking soda, and salt. Sifting helps make the cookies light and tender. Just set that bowl aside for a moment.
In a separate large bowl, cream your softened butter and sugar together until it’s light and fluffy. Then, add the egg and mix it in well. Scrape down the sides of the bowl to make sure everything is combined.
Now, add the flour mixture to the wet ingredients. I like to do this in two batches so it does not fly everywhere. Mix until the dough just starts to come together. Finally, add your vanilla and give it one last mix.
Step 2: Roll And Cut The Cookies
This is the fun part! Place your dough between two sheets of wax paper. This is a neat trick to prevent the dough from sticking to your rolling pin. Roll it out evenly.
Grab your favorite cookie cutters and start cutting out shapes. Carefully place your cutouts on baking trays lined with parchment paper. This prevents them from sticking to the pan.
Here is a very important part. Pop the baking trays into the freezer for about 10 minutes. Chilling the dough before baking is what helps the cookies keep their sharp, defined shapes. Do not skip this!
Step 3: Bake The Cookies
Preheat your oven to 350 degrees Fahrenheit. Once the cookies are chilled, bake them for about 8 to 12 minutes. The exact time will depend on the size and thickness of your cookies.
You will know they are done when the edges are just starting to turn a light golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. They must be totally cool before icing.
Step 4: Prepare The Royal Icing
While your cookies cool, let’s make the delicious topping for our Christmas Cookies Decorated Icing. In a large mixing bowl, combine the sifted confectioners sugar, meringue powder, and cream of tartar.
Add the water and clear vanilla. Using a paddle attachment on your mixer, beat the mixture on high speed. You are looking for stiff peaks. The icing should be thick but not dry.
This is where you adjust the consistency. If it is too stiff, add water a tiny bit at a time, just a teaspoon or two. Mix after each addition until you get the consistency you want for piping.
If you are coloring your icing, add a few drops of gel food coloring now. Remember that the color will get darker as it dries, so it is best to start with less.
Step 5: Decorate Your Cookies
It is time to bring your Royal Icing Christmas Cookies to life! A common technique is to use two consistencies of icing. One is a thicker icing for outlining, and the other is a thinner icing for filling or flooding the cookie.
I usually divide my icing into two bowls. I keep about one third of it thick for piping details and thin the other two thirds for flooding. To thin it, just add a tiny bit more water.
Fill your piping bags with the icing. Outline your cookie with the thicker icing first. Then, use the thinner flood icing to fill in the middle. Let this base layer dry for a couple of hours before you add any detailed designs on top.
Let your fully decorated cookies dry for at least 12 hours, or even overnight. This allows the royal icing to harden completely, giving it that classic, crisp finish. There are so many great Christmas Cookie Decorating Ideas to try!
How To Store Leftovers
Once your beautiful cookies are completely dry, you can store them. The key is to protect them from moisture, which can make the icing soft or sticky.
Place your Royal Icing Christmas Cookies in an airtight container. You can stack them, but I recommend placing a sheet of parchment or wax paper between each layer to protect the delicate designs.
They will keep nicely at room temperature for several days. There is no need to refrigerate them. They are great for making ahead of time for parties or gift giving.
Tips
Here are a few extra pointers to help you get the best results with your cookies.
- Always chill the cut out cookies before baking. I know I mentioned it before, but it is the most important tip for ensuring they maintain their shape.
- Make sure your cookies are completely cool before you even think about decorating. Warm cookies will melt the icing into a puddle.
- Sifting the confectioners sugar is a must. Even tiny lumps can clog your decorating tips and cause a lot of frustration.
- Add water to your royal icing very slowly. It is so much easier to thin icing than it is to thicken it back up.
- Gel food coloring gives you vibrant colors without changing the icing’s consistency. A little goes a long way!
Conclusion
And there you have it! A simple, reliable recipe for making gorgeous Royal Icing Christmas Cookies. I hope you feel inspired to get in the kitchen and create some edible art this holiday season.
Remember, practice makes progress. Do not worry if your first few cookies are not flawless. The most important part is to have fun with the process. Happy baking, and happy holidays!
FAQ
Why Did My Cookies Spread While Baking?
The most common reason for cookies spreading is that the dough was too warm. Chilling the cut out shapes in the freezer for at least 10 minutes before baking helps the butter solidify, which keeps the cookies from spreading out in the oven.
What Is Meringue Powder?
Meringue powder is made from pasteurized dried egg whites. It is a fantastic and safe substitute for raw egg whites in traditional royal icing recipes. It helps the icing dry hard and stable and is easy to find in most baking supply stores.
How Do I Know If My Royal Icing Is The Right Consistency?
For outlining, your icing should be thick, like the consistency of toothpaste. For flooding, you want it to be thinner, like corn syrup. A good test for flood icing is to run a knife through it. The line should disappear in about 10 to 15 seconds.
Can I Make The Dough Ahead Of Time?
Absolutely! You can prepare the sugar cookie dough and store it wrapped tightly in the refrigerator for up to three days. You can also freeze the dough for a couple of months. Just let it thaw in the fridge before you roll it out.
Royal Icing Christmas Cookies
These Royal Icing Christmas Cookies are a delightful holiday treat, featuring a soft, buttery sugar cookie base and a glossy, smooth royal icing. Perfect for family fun and impressive gifting, this recipe ensures beautifully shaped, crisp-edged cookies every time.
Requirements
Ingredients
Instructions
- First, get a medium bowl and sift together your flour, baking soda, and salt. Sifting helps make the cookies light and tender. Just set that bowl aside for a moment. In a separate large bowl, cream your softened butter and sugar together until it’s light and fluffy. Then, add the egg and mix it in well. Scrape down the sides of the bowl to make sure everything is combined. Now, add the flour mixture to the wet ingredients. I like to do this in two batches so it does not fly everywhere. Mix until the dough just starts to come together. Finally, add your vanilla and give it one last mix.
- This is the fun part! Place your dough between two sheets of wax paper. This is a neat trick to prevent the dough from sticking to your rolling pin. Roll it out evenly. Grab your favorite cookie cutters and start cutting out shapes. Carefully place your cutouts on baking trays lined with parchment paper. This prevents them from sticking to the pan. Here is a very important part. Pop the baking trays into the freezer for about 10 minutes. Chilling the dough before baking is what helps the cookies keep their sharp, defined shapes. Do not skip this!
- Preheat your oven to 350 degrees Fahrenheit. Once the cookies are chilled, bake them for about 8 to 12 minutes. The exact time will depend on the size and thickness of your cookies. You will know they are done when the edges are just starting to turn a light golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. They must be totally cool before icing.
- While your cookies cool, let’s make the delicious topping for our Christmas Cookies Decorated Icing. In a large mixing bowl, combine the sifted confectioners sugar, meringue powder, and cream of tartar. Add the water and clear vanilla. Using a paddle attachment on your mixer, beat the mixture on high speed. You are looking for stiff peaks. The icing should be thick but not dry. This is where you adjust the consistency. If it is too stiff, add water a tiny bit at a time, just a teaspoon or two. Mix after each addition until you get the consistency you want for piping. If you are coloring your icing, add a few drops of gel food coloring now. Remember that the color will get darker as it dries, so it is best to start with less.
- It is time to bring your Royal Icing Christmas Cookies to life! A common technique is to use two consistencies of icing. One is a thicker icing for outlining, and the other is a thinner icing for filling or flooding the cookie. I usually divide my icing into two bowls. I keep about one third of it thick for piping details and thin the other two thirds for flooding. To thin it, just add a tiny bit more water. Fill your piping bags with the icing. Outline your cookie with the thicker icing first. Then, use the thinner flood icing to fill in the middle. Let this base layer dry for a couple of hours before you add any detailed designs on top. Let your fully decorated cookies dry for at least 12 hours, or even overnight. This allows the royal icing to harden completely, giving it that classic, crisp finish. There are so many great Christmas Cookie Decorating Ideas to try!
Notes
Always chill the cut out cookies before baking. I know I mentioned it before, but it is the most important tip for ensuring they maintain their shape.
Make sure your cookies are completely cool before you even think about decorating. Warm cookies will melt the icing into a puddle.
Sifting the confectioners sugar is a must. Even tiny lumps can clog your decorating tips and cause a lot of frustration.
Add water to your royal icing very slowly. It is so much easier to thin icing than it is to thicken it back up.
Gel food coloring gives you vibrant colors without changing the icing’s consistency. A little goes a long way!
Nutrition
Calories
Sugar
Fat
Carbs
