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Soft Sugar Cookie Cutouts Recipe with Easy Royal Icing Decoration

By Beginnerbakes Editorial TeamPublished Apr 2, 2026 | Updated Jul 11, 2026
American 30 mins beginner-friendlystep-by-steppartycomfort-foodeasyroyal-icingminimal-ingredientssnackcookie-cutouts

Bake soft and flavorful sugar cookie cutouts decorated with smooth, easy royal icing. This beginner-friendly American cookie recipe is perfect for kids and parties, featuring tender cookies that hold their shape beautifully and simple instructions for delicious, decorative treats.

Soft Sugar Cookie Cutouts Recipe with Easy Royal Icing Decoration
Prep 20 min
Cook 10 min
Total 30 min
Servings 24
Difficulty easy
Cuisine American

Recipe Details

Prep20 min
Cook10 min
Total30 min
Servings24
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 24
  • 2 ¾ cups (345g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • For Royal Icing
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 4 to 5 tablespoons warm water
  • Food coloring (optional)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set dry ingredients aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add the egg, vanilla extract, and almond extract (if using), mixing until fully combined.
  5. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the dough comes together. If sticky, add flour 1 tablespoon at a time until the dough is soft but manageable.
  6. Divide the dough into two portions. Lightly flour the work surface and rolling pin.
  7. Roll out one portion to about ¼ inch (6mm) thickness. Use cookie cutters to cut dough shapes, placing them 1 inch apart on the prepared baking sheets.
  8. Repeat rolling and cutting with the second portion. Gather scraps, roll gently, and cut additional cookies.
  9. Bake cookies for 8 to 10 minutes until edges start to turn golden but centers remain soft. Avoid overbaking to ensure softness.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. To make royal icing, combine sifted powdered sugar and meringue powder in a bowl.
  12. Add 4 tablespoons warm water and mix on low speed with a hand mixer until smooth and glossy. Add more water, 1 teaspoon at a time, to reach desired consistency - thick for outlines, thinner for flooding.
  13. Divide icing into small bowls and add food coloring if desired.
  14. Use piping bags or zip-top bags with a small corner cut off to decorate cooled cookies. Allow icing to dry completely, 2 to 4 hours, before storing.
  15. Store decorated cookies in an airtight container at room temperature for up to one week.

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