Royal Iced Sugar Cookies

Yield: 48 cookies
Prep Time:
1 hr
Cook Time:
20 mins
Total Time:
1 hr 20 mins
Royal iced sugar cookies are an impressive treat made with cut out sugar cookies and royal icing!
Royal Iced Sugar Cookies are the best sugar cookie recipes, test many times and always a winner!
5 from 3 votes


For the sugar cookies:

  • 1 cup butter
  • 1 cup powdered sugar
  • 1 egg beaten
  • 1 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 1/2 cups sifted flour

For the royal icing:

  • 4 cups powdered sugar sifted
  • 2 tablespoons meringue powder
  • 5 tablespoons water


  1. Wash hands with soap and water for 20 seconds. Sanitize your working surface before preparing cookies.

To make the cookies:

  1. Cream the butter in an electric mixer fitted with the paddle attachment. Add powdered sugar and mix until thoroughly incorporated. Blend in egg, almond extract, vanilla, salt and flour. Mix until dough clumps around paddle attachment. Chill dough until firm. Roll out dough to 1/4" thickness on well-floured surface. Cut with cookie cutters and then place on greased cookie sheets. Bake at 375 degrees F for 8 to 10 minutes. Cookies should not brown. Let cool then frost and decorate.

To make the frosting:

  1. Combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed about 8 to 10 minutes, until the sheen has disappeared and the icing has a matte appearance. At this point, you will have the stiffest consistency of the icing that is still too stiff to use for decorating. Add water a very small amount at a time and mix until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (If you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Transfer the contents of the mixing bowl to an air-tight container. Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing sealed in an airtight container at all times when not in use so that it does not begin to harden.

  2. Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by adding a small amount of water at a time, and stir by hand until fully incorporated. The icing should drip off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, flood the area surrounded by the piping on each cookie. (You can use a squeeze bottle or plastic bag with a hole in the corner but I just like to use a spoon to flood the cookies.) If it does not completely spread to the edges, use a toothpick to help it along. Allow to set until completely dry.


  • Makes 2 to 4 dozen cookies depending on size.
  • We recommend gel icing color to color your icing.
  • Store the leftover frosting in sealed containers in the refrigerator for up to 4 days.

Nutrition Information

Calories: 84, Fat: 3g, Saturated Fat: 2g, Cholesterol: 13mg, Sodium: 83mg, Potassium: 2mg, Carbohydrates: 12g, Sugar: 12g, Vitamin A: 125%, Calcium: 2%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: cut out sugar cookies, royal iced sugar cookies, royal icing
All images and text ©Spoonful of Flavor

If you try this recipe, don't forget to leave a review below or share a photo and tag @Spoonfulflavor on Instagram.