Classic Royal Icing Christmas Cookies Recipe

The holiday season means it’s time for beautiful homemade treats! This recipe for royal icing Christmas cookies will guide you through creating stunning, edible masterpieces. Imagine crisp, tender sugar cookies adorned with smooth, quick-drying royal icing. Get ready to embrace the joy of baking and decorating festive treats that truly capture the spirit of the season.

Why You’ll Love This Royal Icing Christmas Cookies Recipe

You’ll adore this recipe for many reasons! It makes decorating fun and approachable, even if you’re a beginner.

• Achieve bakery-quality results right in your own kitchen.
• Enjoy perfectly crisp, tender sugar cookies every time.
• Benefit from smooth, quick-drying royal icing that sets beautifully.
• Unleash your creativity with endless holiday decorating possibilities.
• These stunning cookies are impressive for gifting, parties, or family enjoyment.

Ingredients

Gather these simple ingredients to create your festive royal icing Christmas cookies. Making homemade decorated cookies is a rewarding process, and these components are key to success.

For the Christmas Sugar Cookies

• 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 or 1/2 teaspoon almond extract (optional, but enhances flavor)

For the Royal Icing

• 3 cups (360g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract (omit and replace with water for stark white icing)
• 2 teaspoons light corn syrup
• 4.5–5 Tablespoons (67–75ml) room temperature water
• Pinch salt
• Optional: Gel food coloring & sprinkles for decorating

Notes & Substitutions

Measure flour by spooning it into a measuring cup and leveling it off. Softened butter creates a smooth, creamy cookie dough texture. Understanding the function of meringue powder is crucial for achieving stable, food-safe royal icing. Meringue powder ensures stable, safe royal icing without using raw egg whites. Almond extract adds depth; adjust its amount to your taste. Always use gel food coloring for vibrant colors without thinning the icing.

Equipment

Having the right tools makes baking and decorating much smoother. Gather these items before you begin.

• Large mixing bowls
• Handheld or stand mixer
• Rolling pin
• Cookie cutters (holiday shapes)
• Parchment paper or silicone mats
• Baking sheets
• Wire cooling racks
• Piping bags/bottles and tips
• Sifter for confectioners’ sugar

Instructions

This recipe involves a few steps, but each one is simple. Allot enough time for chilling and drying to make these stunning royal icing Christmas cookies. The cookie dough needs to chill, the cookies must cool completely, and the icing requires drying time. If you don’t need hardened icing, you can enjoy them sooner!

Part 1: Making the Christmas Sugar Cookies

1. Combine dry ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set this aside.
2. Cream wet ingredients: In a large bowl, use a mixer to beat the softened butter and granulated sugar on high speed. Continue for about 3 minutes until the mixture is completely smooth and creamy.
3. Add egg and extracts: Add the large egg, vanilla extract, and optional almond extract to the butter mixture. Beat on high speed for about 1 minute until everything is well combined. Scrape down the sides of the bowl as needed.
4. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. The dough will be soft. If it seems too sticky, add one more tablespoon of flour.
5. Chill dough: Divide the dough into two equal parts. Place each portion onto a lightly floured piece of parchment paper or a silicone baking mat. Using a lightly floured rolling pin, roll each dough portion out to an even 1/4-inch thickness. Stack the rolled doughs with parchment in between, cover, then refrigerate for at least 1–2 hours, or up to 2 days. Understanding the science behind chilling dough can significantly improve your cookie results. This chilling prevents spreading.
6. Preheat oven: Once your dough is chilled, preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats.
7. Roll and cut cookies: Carefully remove one rolled dough piece from the refrigerator. Use cookie cutters to cut your desired shapes. Re-roll any dough scraps and continue cutting until all dough is used. Repeat with the second piece of chilled dough.
8. Bake cookies: Arrange the cut cookie shapes on the prepared baking sheets, leaving about 3 inches between each cookie. Bake for 11–12 minutes, or until the edges are lightly golden brown. Rotate the baking sheet halfway through if your oven has hot spots.
9. Cool completely: Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before you begin decorating.

Part 2: Preparing the Royal Icing

1. Sift confectioners’ sugar: Using a sifter, sift the confectioners’ sugar into a medium bowl. This step removes any lumps, ensuring smooth icing.
2. Whisk dry icing ingredients: Add the meringue powder and sifted confectioners’ sugar together in the bowl.
3. Add water and extract: Using a fork, stir in the vanilla extract, light corn syrup, and 4.5 tablespoons of room temperature water. It will be very thick at first. Switch to a whisk.
4. Beat until stiff peaks: Whisk in an additional 1/2 tablespoon of water. Lift the whisk and let the icing drizzle back into the bowl; the ribbon should hold its shape for a few seconds before melting back. If it’s too thick, add a little more water, 1/2 tablespoon at a time, until you reach this consistency. This is your “piping” or “outline” consistency.
5. Adjust consistency for piping: The icing prepared above is perfect for outlining.
6. Adjust consistency for flooding: For flooding, transfer some of the piping consistency icing to a separate bowl. Add tiny drops of water, stirring gently after each addition, until the icing is thinner and flows smoothly but still holds a soft peak for a count of 5-10 seconds before disappearing back into the main bowl.
7. Tint icing colors: Divide the icing into separate bowls for different colors. Stir in gel food coloring sparingly, 1-2 drops at a time, until you achieve your desired shade. Remember that color deepens slightly as the icing dries.

Part 3: Decorating the Christmas Cookies

1. Prepare piping bags: Fill separate piping bags or squeeze bottles with your desired colors of royal icing. Use Wilton Piping Tip #4 for outlining.
2. Outline cookies: Use the thicker, piping-consistency icing to create an outline around the edges of each cooled cookie. Let this outline set for a few minutes.
3. Flood cookies: Fill the centers of the outlined cookies with the thinner, flooding-consistency icing. Use a small, clean paintbrush or a toothpick to gently spread the icing to the edges.
4. Add wet-on-wet details: To create marbling or specific designs that blend, add drops or lines of a different color of flood icing immediately onto the wet flooded base layer. Drag a toothpick through the wet icing to create patterns.
5. Add details after drying: For raised details, pipe intricate designs, dots, or lines onto the cookies after the flood base layer has completely dried and hardened (this takes several hours, or even overnight).
6. Apply sprinkles: If you want to add sprinkles, apply them immediately after flooding a cookie, while the icing is still wet.
7. Allow to dry completely: Place the decorated cookies on a baking sheet to dry. For the royal icing to fully harden, allow them to air dry uncovered for up to 24 hours at room temperature. You can place the baking sheet in the refrigerator to help speed up the setting slightly.

Pro Tips & Troubleshooting

Achieving perfect royal icing Christmas cookies means mastering a few tricks. These tips help you get bakery-worthy results.

• Prevent spreading: Always chill your cookie dough thoroughly before baking. This helps cookies maintain their cut shapes.
• Achieve perfect consistency: Water is key! Add water drop by drop when adjusting icing consistency to avoid thinning it too much.
• Avoid air bubbles: Gently tap flooded cookies on the counter a few times. This releases trapped air bubbles, creating a smooth surface.
• Troubleshooting cracks: If your icing cracks, it might be too thin or drying too quickly. Try adjusting consistency or drying in a more humid environment.
• Drying environment: A low-humidity room helps royal icing dry and harden faster and more effectively.
• Re-rolling dough scraps: Handle dough scraps minimally when re-rolling. Overworking the dough can make your finished cookies tough.

Serving, Storage, & Variations

These royal icing Christmas cookies are versatile and store well, making them perfect for holiday preparations.

Serving Suggestions

• Arrange them beautifully on holiday platters for parties.
• Package them in festive boxes or bags for thoughtful homemade gifts.
• Serve alongside warm hot cocoa, coffee, or tea.
• Host a cookie decorating party for family and friends, using pre-baked cookies.

Storage Instructions

Store decorated cookies in an airtight container at room temperature for up to 5 days. They can last up to 10 days in the refrigerator. For longer storage, freeze completely dried and decorated cookies in a single layer in an airtight container for up to 3 months. Thaw at room temperature.

Flavor & Design Variations

• Cookie flavors: Add citrus zest (lemon, orange), cinnamon, ginger, or nutmeg to the cookie dough for spiced variations.
• Icing colors and themes: Experiment with various gel food coloring combinations to match different holiday themes, like Hanukkah or New Year’s.
• Decorative sugars and edible glitter: Enhance your designs by sprinkling decorative sugars or edible glitter onto wet royal icing.
• Cookie cutter shapes: Use cookie cutters for other holidays or occasions to make themed decorated cookies year-round.

Nutrition

Making royal icing Christmas cookies involves sugar and fat, so remember these are treats! Nutrition information is an estimate and can vary based on specific ingredients and portion sizes. Enjoy these festive cookies in moderation as part of a balanced diet. Each 3-inch cookie with icing typically contains around 180-200 calories, primarily from carbohydrates and fats.

FAQ

You might have some questions about making these classic royal icing Christmas cookies. Here are quick answers to common queries.

• What is meringue powder? Meringue powder is a dried egg white product. It stabilizes royal icing, giving it structure and a hard finish without using raw egg whites.
• How long does royal icing take to dry? Royal icing typically dries to the touch in 2-4 hours, but it needs 12-24 hours to fully harden, depending on humidity and thickness.
• Can I make the cookies or icing ahead of time? Yes, you can bake cookies up to a week in advance and store them un-iced. You can also prepare royal icing a few days ahead and store it in an airtight container at room temperature, stirring well before use.
• Why is my royal icing too thick/thin? Adjust thick icing by adding tiny drops of water. If it’s too thin, sift in a teaspoon of confectioners’ sugar at a time until the desired consistency is reached.
• Can these cookies be frozen? Absolutely! You can freeze both un-iced baked cookies and fully dried, decorated royal icing Christmas cookies. Freeze them in a single layer in an airtight container.

Conclusion

Creating royal icing Christmas cookies is a truly magical way to celebrate the holiday season. From rolling out the dough to meticulously piping vibrant designs, each step brings joy and a sense of accomplishment. We hope this guide empowers you to bake and decorate your own stunning cookies with confidence. Gather your ingredients, get creative, and share these beautiful, delicious treats with everyone you love!

Classic Royal Icing Christmas Cookies

Crisp, tender sugar cookies topped with smooth, quick-drying royal icing. These colorful holiday treats are perfect for decorating, gifting, and celebrating the festive season.

Print Recipe Pin Recipe

Course: Dessert, Holiday Treat

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 1/4–1/2 teaspoon almond extract (optional)
• 3 cups confectioners’ sugar, sifted
• 2 teaspoons meringue powder
• 2 teaspoons light corn syrup
• 4.5–5 tablespoons room temperature water (plus more as needed)
• 1 pinch salt (optional)
• 1/2 teaspoon vanilla extract (for icing, optional)
• gel food coloring (optional)
• sprinkles or edible glitter (optional)

Equipment

• Large mixing bowls
• stand or handheld mixer
• Rolling Pin
• Cookie Cutters Holiday shapes
• Baking sheets
• parchment paper or silicone mats
• wire cooling racks
• piping bags or bottles With tips like Wilton #4
• Sifter For confectioners’ sugar

Method

 

1. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
2. Beat butter and sugar on high speed until smooth and creamy (about 3 minutes).
3. Add egg, vanilla, and almond extract (if using). Beat until fully combined.
4. Gradually add dry ingredients to wet. Mix on low until combined. If sticky, add 1 tbsp flour.
5. Divide dough in half. Roll to 1/4 inch thickness on parchment. Stack and chill 1–2 hours.
6. Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
7. Cut cookies into shapes. Re-roll scraps as needed. Place 3 inches apart on sheets.
8. Bake for 11–12 minutes until edges are golden. Cool 5 minutes on tray, then transfer to rack.
9. Sift confectioners’ sugar. Mix with meringue powder in a bowl.
10. Add vanilla, corn syrup, and 4.5 tbsp water. Stir, then whisk until smooth. Add water as needed to get piping consistency.
11. Divide icing for coloring. Add gel food coloring a drop at a time until desired color is reached.
12. Thin some icing slightly for flooding. Stir in drops of water until it flows smoothly but slowly settles.
13. Pipe outlines on cookies with piping-consistency icing. Let set briefly.
14. Fill inside outlines with flood icing. Use toothpick or brush to spread and pop air bubbles.
15. Add sprinkles immediately or wait until icing dries for details. Let cookies dry uncovered for 12–24 hours.

Notes

Use gel food coloring to avoid thinning icing. Meringue powder is safer than raw egg whites and helps icing harden. Chill dough before baking to prevent spreading. Let icing dry uncovered for 12–24 hours for best results.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com