Description
The ultimate no-chill, no-spread recipe that delivers perfectly crisp edges and soft centers every time. Decorator-approved for sharp details and long-lasting freshness.
Ingredients
Scale
- 1 lb (4 sticks) unsalted butter, softened (65°F)
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 tsp almond extract (secret flavor booster!)
- 6 cups all-purpose flour, spooned & leveled (720g)
- 1 tsp baking powder (for lift without spread)
- ½ tsp salt
-
Royal Icing Ingredients
- 2 lbs powdered sugar, sifted
- 3 tbsp meringue powder
- ½ tsp cream of tartar (extra stability)
- 1 tbsp clear vanilla extract
- ½ tbsp almond extract
- 10-12 tbsp warm water
Instructions
1. Make the Cookie Dough
- Cream butter and sugar on medium speed (2-3 min) until just combined (do not overmix).
- Add eggs one at a time, then extracts. Mix until smooth (1 min).
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients on low speed until dough pulls away from the bowl.
2. Roll & Cut
- Roll dough ¼” thick between parchment sheets (no extra flour needed).
- Cut shapes and transfer to parchment-lined baking sheets. Re-roll scraps once.
3. Bake to Perfection
- Bake at 350°F (175°C) for:
- 10-11 min (small cookies)
- 11-12 min (medium)
- 12-13 min (large)
- Cookies are done when edges are set but centers look slightly underbaked. Cool completely before decorating.
4. Prepare Royal Icing
- Sift powdered sugar, meringue powder, and cream of tartar together.
- Add extracts and 10 tbsp warm water. Mix on low for 1 min, then medium for 2 min.
- Adjust consistency with 1-2 tbsp more water as needed:
- Outline consistency: Thicker (10-11 tbsp water)
- Flood consistency: Thinner (12 tbsp water)