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Perfect Summer Sugar Cookies with Royal Icing

summer sugar cookies with royal icing - featured image
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A soft yet sturdy sugar cookie recipe perfect for summer parties, topped with smooth royal icing that dries beautifully for flawless decoration.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest, freshly grated
  • 2 ¾ cups (345 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups (375 g) powdered sugar, sifted
  • 2 large egg whites (or 4 tablespoons meringue powder + 5 tablespoons water)
  • 1 teaspoon fresh lemon juice
  • Food coloring gels (optional)
  • 1 teaspoon vanilla or almond extract (optional)

Instructions

  1. In a large bowl, cream together 1 cup softened unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until just combined.
  3. In a separate bowl, whisk 2 ¾ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. Gradually add the dry mix to the wet ingredients, mixing on low speed until the dough forms and no flour streaks remain.
  5. Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 24 hours).
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll one disc of dough to about ¼ inch (6 mm) thickness. If dough warms and gets sticky, chill for 10 minutes.
  8. Use cookie cutters to cut out shapes, placing them about 1 inch (2.5 cm) apart on the baking sheet.
  9. Bake for 8-10 minutes, until edges just start to turn golden. Cookies will look slightly underbaked in the center but will firm up as they cool.
  10. Transfer cookies to wire racks and let cool completely before icing.
  11. In a clean bowl, whisk 3 cups sifted powdered sugar with 2 large egg whites and 1 teaspoon lemon juice until stiff peaks form (about 5-7 minutes). For a safer version, replace egg whites with meringue powder and water.
  12. Divide icing into small bowls and add gel food coloring as desired.
  13. Fill piping bags and decorate cookies with outlines first, then flood the insides with thinner icing for a smooth finish.
  14. Let decorated cookies dry at room temperature for at least 4 hours or overnight for best results.

Notes

Chill dough for at least 1 hour to prevent spreading and make rolling easier. Use fresh lemon zest and quality vanilla extract for best flavor. For royal icing, adjust consistency for outlines (thicker) and flooding (thinner). Use a toothpick to pop air bubbles when flooding. Store cookies in airtight container with parchment paper between layers. Cookies stay fresh up to 1 week at room temperature or 3 months frozen. Let cookies dry slowly at room temperature away from drafts to prevent icing cracks.

Nutrition

Keywords: summer sugar cookies, royal icing, sugar cookies recipe, easy sugar cookies, decorated cookies, summer dessert, cookie decorating

Find it online: https://coracooks.com/perfect-summer-sugar-cookies-with-royal-icing-easy-homemade-recipe-for-pinterest-fans/