Sugar cookies in the shape of snowflakes, snowmen, and Christmas trees decorated with white icing on a wire cooling rack.

Sugar Cookies with Royal Icing

Ready to make a beautiful memory? Just follow this super-easy sugar cookie recipe.

36 servings10 minutes active time2 hours, 30 minutes total time

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Ingredients

For the cookies

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon whole milk
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Plastic wrap
  • Powdered sugar, for rolling out dough

For the icing

  • 2 oz egg white egg substitute (1/4 cup)
  • 2 teaspoons fresh lemon juice
  • 3 cups powdered sugar, sifted

    Instructions

    For the cookies

    Place butter and sugar in large bowl; beat with electric mixer on high until light in color. Add egg and milk; beat until well blended.

    Sift together flour, baking powder, and salt; gradually add to butter mixture, beating with mixer on low speed, until mixture pulls away from side of bowl. Divide dough in half and wrap with plastic wrap; chill 2 hours.

    Preheat oven to 375°F. Sprinkle work surface with powdered sugar. Remove 1 pack of dough from refrigerator at a time. Sprinkle rolling pin with powdered sugar and roll dough out to 1/4-inch thickness. (Move dough around and check underneath frequently to make sure it is not sticking.)

    Cut dough with cookie cutters; place at least 1 inch apart on greased baking sheets. Bake 7–9 minutes, rotating once halfway through bake time, or until edges of cookies are lightly browned. Cool 2 minutes on pan, then move to wire racks. Store in airtight container up to 1 week. Makes 3 dozen (3-inch) cookies.

    For the icing

    Place egg whites and lemon juice in large bowl; beat with electric mixer on low until blended. Add powdered sugar; beat until blended and smooth.

    Determine best consistency for covering cookies by placing a small amount of icing in center of cookie. Using a small knife, push icing to edge of cookie. If icing runs off the edge, thicken by adding a little more powdered sugar. If icing is too thick, add a little water.

    Note: Use icing immediately or transfer to an airtight container, since royal icing hardens when exposed to air. Cover icing with plastic wrap when not in use. Makes enough icing for 36 cookies.

    Nutritional Information

    CALORIES (per 1/36 recipe) 140kcal; FAT 5g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 20mg; SODIUM 25mg; CARB 22g; FIBER 0g; SUGARS 14g; PROTEIN 1g; VIT A 4%; VIT C 0%; CALC 0%; IRON 2%

    Source: Publix Aprons® recipe