Print

Easy Cozy Thanksgiving Sugar Cookies with Royal Icing

Thanksgiving sugar cookies with royal icing - featured image
Print Recipe

Buttery, soft sugar cookies decorated with glossy royal icing, perfect for Thanksgiving celebrations. A quick and easy recipe that yields festive, crowd-pleasing treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 and ¾ cups (345g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6 tablespoons (90ml) warm water
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Gel food coloring (fall colors)

Instructions

  1. In a stand mixer with paddle attachment, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down sides. Add egg and vanilla extract; beat until combined.
  2. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Dough should be soft but not sticky.
  3. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes (up to 3 days).
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Lightly flour work surface and rolling pin. Roll one disc to ¼-inch thickness. Cut into desired shapes and place 2 inches apart on prepared sheets.
  5. Bake for 8–10 minutes, until edges are just barely golden. Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
  6. For royal icing: In stand mixer with whisk attachment, combine powdered sugar and meringue powder. Add warm water and mix on low until combined. Increase to medium-high and beat for 5–7 minutes until thick, glossy, and stiff peaks form. Add vanilla and almond extracts; mix 30 seconds.
  7. Divide icing into bowls and tint with gel food coloring. Cover bowls with damp paper towels to prevent drying.
  8. Fit a piping bag with #2 tip and fill with outline icing. Outline each cookie, let dry 5 minutes. Thin remaining icing with water to flood consistency. Fill separate piping bag with flood icing and fill outlines. Use toothpick to spread and pop bubbles.
  9. Let decorated cookies dry at room temperature for at least 4 hours or overnight until icing is hard.

Notes

Chilling dough is essential to prevent spreading. For best results, chill cut cookies for 10 minutes before baking if kitchen is warm. Royal icing dries best at room temperature; avoid refrigerating decorated cookies.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, royal icing, fall cookies, holiday baking, easy cookie recipe

Find it online: https://cookluma.com/easy-cozy-thanksgiving-sugar-cookies-with-royal-icing/