Make-Ahead Cut Out Sugar Cookies for Holiday Baking with Royal Icing
Cut Out Sugar Cookies make holiday baking feel like a breeze, especially with this tried-and-true dough. Passed down from my friend’s grandmother, the recipe chills overnight and delivers cookies that don’t spread or lose their detail. A quick swipe of royal icing on top means they’re just as pretty as they are tasty.
Servings 50
Calories 117kcal
Ingredients
Cookies
- 2 ½ cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 2 eggs beaten
- 1 teaspoon vanilla
Royal Icing
- 4 ½ cups powdered sugar
- 3 tablespoons meringue powder
- ½ cup water
- 1 teaspoon vanilla
Instructions
Cookies
- In a medium bowl, whisk together the flour, baking powder and salt, set aside.
- In a stand mixer cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Add eggs and vanilla and mix well.
- Slowly add flour, mixing just until incorporated. Separate into 2 portions and wrap in plastic wrap. Refrigerate overnight.
- Preheat oven to 400º. Line cookie sheets with parchment paper.
- Remove cookie dough and sprinkle a little flour onto the plastic wrap. Roll the dough out on the plastic wrap, adding a little flour to keep it from sticking to the rolling pin. If the dough gets too sticky, place it in the refrigerator.
- Use cookie cutters to cut the dough into shapes and place on the prepared pans. Gather the scraps and roll out for additional cookies. Bake for 6-8 minutes until the edges just start to brown. Let cool for a few minutes then remove to a wire rack.
Royal Icing
- Add powdered sugar and meringue powder to the bowl of a stand mixer with the whisk attachment. Whisk to combine. Add the water and vanilla and beat on high for 2 minutes until smooth and slightly thick. If it is too thick add more water, too thin, continue to whip as it will get thicker the longer you whip or add a little more powdered sugar.
Notes
- The icing will thicken as it sits, just add more water as needed.
- Let the royal icing dry completely before stacking.
- Store cookies in an airtight container at room temperature for up to a week. They freeze great, too. Make sure to thaw at room temp before decorating.
