Pure Vanilla Sugar Cookies (Printable)

Classic vanilla sugar cookies decorated with glossy royal icing, perfect for themed parties and celebrations.

# What You'll Need:

→ Sugar Cookie Dough

01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 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 - 0.5 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white for optional decoration

# Steps:

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.
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 0.25 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. 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, and 4 tablespoons water. Beat with an electric mixer on low speed until smooth and glossy, adding more water 1 teaspoon at a time for 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.

# Chef’s Tips:

01 -
  • The dough stays perfectly manageable without being fussy, and it actually tastes like pure vanilla instead of that artificial tang some recipes hide behind almond extract.
  • Royal icing hardens into a showstopper finish that looks professional but feels forgiving—mistakes disappear once it sets.
  • These cookies stack beautifully for gifting, which means you can prep them days ahead without them going stale.
02 -
  • Room temperature ingredients are non-negotiable—if your egg or butter is cold, your dough will be lumpy and impossible to work with, and you'll spend the next hour wondering what went wrong.
  • Icing consistency is everything; too thick and it won't pipe, too thin and it bleeds everywhere, so start conservative with water and add gradually while watching how it moves.
03 -
  • Invest in an offset spatula for smoothing icing—it makes decorating feel less chaotic and more intentional.
  • Let cookies cool completely before icing, because even slightly warm cookies will melt your icing and ruin the glossy finish you worked for.
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