If you enjoy cut-out sugar cookies with a smooth, hard icing finish, this recipe is made for you. The icing is quick, simple, and delicious, and pairs perfectly with a soft, fluffy sugar cookie that holds its shape during baking. Follow along for an easy, reliable cookie-and-icing combination that’s ideal for holidays and special occasions.

Royal Icing for Sugar Cookies

This straightforward royal icing recipe is perfect for decorating cut-out sugar cookies for any occasion. The best part: it uses just three basic ingredients that you likely already have on hand.

Powdered sugar, light corn syrup, and warm water create a glossy, slightly firm icing that dries nicely and holds sprinkles and decorations.

You can add food coloring or extracts for flavor, but the simple version is excellent on its own and very forgiving for quick decorating.

Soft Sugar Cookies

This is an easy cut-out sugar cookie recipe that yields buttery, tender cookies with crisp edges and thick centers—perfect for decorating. The dough holds its shape in the oven, so your cookie cutters will produce clean, reliable shapes.

These cookies are great for holidays, parties, or whenever you want a sturdy base for icing. They refrigerate well and can be rolled and cut ahead of time if you want to spread out the work.

You’ll find the full recipe and measurements in the recipe card below. Enjoy the process and have fun decorating!

LIKE THIS RECIPE AND WANT TO SAVE IT FOR LATER? PIN IT TO PINTEREST HERE!

Simple Cookie Decorating

I’m not a patient decorator and I don’t have a steady hand, so I prefer fast, forgiving decorating methods. This icing is ideal because it’s easy to prepare and works well for dipping or flooding cookies.

Dip each cookie into the icing or spoon it over the surface, let the excess drip off, then place the cookie on a rack to set. Add sprinkles before the icing dries so they stick. The result is attractive and uniform without requiring advanced piping skills.

This approach makes decorating enjoyable and stress-free, whether you’re making cookies with kids or preparing a large batch for an event.

Yield: About 2 dozen cut out cookies

Icing for Sugar Cookies

With crisp edges, thick centers, and room for decorating icing, these soft sugar cookies are a reliable favorite for decorating and sharing.

Prep Time
2 hours

Cook Time
10 minutes

Additional Time
1 hour

Total Time
3 hours 10 minutes

Ingredients

• 2 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract
• Icing or Frosting

Icing

• 1 1/2 cups powdered sugar
• 2 Tablespoons warm water
• 1/2 Tablespoon light corn syrup
• *Food coloring & flavorings optional

Instructions

1. Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter and sugar at high speed until smooth and creamy, about 2 minutes.
3. Add the egg, vanilla, and almond extract and beat on high until combined, about 1 minute. Scrape the bowl as needed to ensure even mixing.
4. Add the dry ingredients and mix on low until just combined. The dough will be soft.
5. Place the dough on parchment on a baking sheet and lightly flour the surface. Roll the dough on the parchment to about 1/4-inch thickness with a lightly floured rolling pin.
6. Cover with plastic wrap or foil and refrigerate for 1–2 hours or up to 2 days.
7. Once chilled, preheat the oven to 350°F.
8. Line 2–3 baking sheets with parchment. Use cookie cutters to cut shapes, re-rolling scraps as needed until all dough is used.
9. Arrange cookies 3 inches apart and bake 9–10 minutes or until edges are lightly browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
10. Frost and add sprinkles as desired. Enjoy!

For the Icing

1. Mix the warm water and corn syrup until combined to make a sugar solution.
2. Gradually stir the sugar solution into the powdered sugar until the mixture is smooth. The icing should be thick but slowly drip from a spoon and disappear back into the bowl.
3. Add food coloring or extracts if desired. Dip each cookie into the icing, let excess drip off, and place on a wire rack to set. Add sprinkles before the icing dries so they adhere.

Notes

*If you like, add about 1 teaspoon of vanilla to the icing for flavor. Almond or other extracts can be used instead for different flavor profiles.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving:
Calories: 102Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g