Description
These soft, buttery sugar cookies hold their shape beautifully, making them perfect for decorating! Lightly crisp on the edges with a tender center, they have a hint of vanilla and almond for a bakery-quality flavor. The included royal icing recipe ensures a smooth, glossy finish that hardens perfectly. Great for holidays, birthdays, or any occasion! Plus, the dough and baked cookies freeze wonderfully for easy make-ahead baking.
Ingredients
Scale
For the Sugar Cookies:
- 1 lb butter (½ salted, ½ unsalted)
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp almond extract
- 6 cups all-purpose flour
For the Royal Icing:
- 2 lb powdered sugar
- 3 heaping tablespoons Wilton meringue powder
- 1 tbsp vanilla extract
- 9+ tbsp water (adjust as needed)
- Optional: 1 tbsp almond extract (swap for 1 tbsp water)
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add the Eggs and Extracts: Mix in eggs one at a time. Stir in vanilla and almond extract, blending until smooth.
- Incorporate the Flour: Add flour 2 cups at a time, mixing until just combined. The dough should pull away from the sides of the bowl.
- Roll Out the Dough: Roll between parchment or wax paper to ¼-inch thickness.
- Cut and Bake: Preheat oven to 350°F (175°C). Cut out cookies with cookie cutters and place on a lined baking sheet. Bake for 8-12 minutes, until edges are set but not browned. Let cool before decorating.
- Make the Royal Icing: Whisk powdered sugar and meringue powder. Add vanilla extract and water, mixing until smooth. Adjust consistency as needed.
- Decorate: Pipe icing onto cookies and allow to dry completely (6-8 hours) before stacking.
Notes
- Cream the Butter and Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Add the Eggs and Extracts: Mix in eggs one at a time. Stir in vanilla and almond extract, blending until smooth.
- Incorporate the Flour: Add flour 2 cups at a time, mixing until just combined. The dough should pull away from the sides of the bowl.
- Roll Out the Dough: Roll between parchment or wax paper to ¼-inch thickness.
- Cut and Bake: Preheat oven to 350°F (175°C). Cut out cookies with cookie cutters and place on a lined baking sheet. Bake for 8-12 minutes, until edges are set but not browned. Let cool before decorating.
- Make the Royal Icing: Whisk powdered sugar and meringue powder. Add vanilla extract and water, mixing until smooth. Adjust consistency as needed.
- Decorate: Pipe icing onto cookies and allow to dry completely (6-8 hours) before stacking.
- Prep Time: 20 minutes
- Cook Time: Optional 30 minutes (if dough is soft)
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg