These Christmas royal icing cookies are the festive showstoppers everyone reaches for first. Crisp-edged cut-outs with a soft bite, topped with shiny, picture-perfect icing you can actually decorate without stress. I have tested these for years so you can bake with confidence and sparkle.
Christmas Royal Icing Cookies (Crisp, Glossy, No-Spread)
Equipment
- 1 Stand mixer or hand mixer
- 1 Rolling Pin
- 2 Baking sheets
- 1 Parchment paper or silicone baking mats
- 1 Cookie cutters
- 1 Wire rack
- 1 Piping bags
- 2 Small round piping tips
- 1 Scribe tool or toothpicks
- 1 Fan (optional)
Ingredients
For the sugar cookie dough
- 1 cup unsalted butter cool room temperature
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 2 tsp pure vanilla extract or 1 tsp vanilla + 1/2 tsp almond extract
- 0.5 tsp fine sea salt increase to 3/4 tsp for a slightly saltier bite
- 3 cup all-purpose flour spooned and leveled or weighed
- 1 tbsp cornstarch optional; for extra clean edges and a tender crumb
For the royal icing
- 4 cup powdered sugar sifted
- 3 tbsp meringue powder
- 6 tbsp water add gradually to reach 15–20 second flooding consistency (up to 8 tbsp as needed)
- 1 tsp clear vanilla extract or 1/2 tsp almond extract; lemon juice also works
- gel food coloring avoid liquid food coloring; it thins the icing
Instructions
Make the Dough
- Cream butter and sugar on medium speed for 2 minutes until light and slightly fluffy. Mix in egg, vanilla (and almond if using) just to combine. Add flour, salt, and optional cornstarch; mix on low until the dough comes together with no dry streaks. Do not overmix.
Chill and Roll
- Divide dough in half, pat into two 1-inch thick disks, wrap, and chill 30 to 45 minutes until cool but pliable. Roll each disk between parchment to 1/4-inch thickness. If dough softens, slide onto a baking pan and chill 10 minutes.
Cut and Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Cut shapes with floured cutters, re-rolling scraps as needed. Transfer to trays and freeze 10 minutes for sharp edges. Bake 9 to 11 minutes, rotating once, until edges are set and centers are matte but not browned. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Make Royal Icing
- Whisk powdered sugar and meringue powder. Add 6 tbsp water; mix on low, then medium, 1 to 2 minutes until glossy and thick with soft peaks. Add flavoring. Adjust with water a teaspoon at a time to reach 15–20 second flood consistency; reserve a thicker 25–30 second batch for outlining. Keep bowls covered with a damp towel.
Color, Outline, and Flood
- Divide icing and tint with gel colors. Transfer to piping bags with small round tips. Outline with thicker icing, then flood with looser icing, nudging into corners with a scribe or toothpick. Pop air bubbles immediately. Add sprinkles while wet or use wet-on-wet techniques.
Dry and Set
- Let decorated cookies dry at room temperature on racks 8 to 12 hours until the surface is firm and glossy. For a quicker crust, place cookies near a fan for 15 to 20 minutes. Avoid humidity.
Notes
Why You’ll Love This Christmas Royal Icing Cookies
- No-spread dough that keeps sharp shapes for clean, professional details.
- Glossy royal icing that dries smooth and sturdy, perfect for gifting and shipping.
- Balanced vanilla-almond flavor with a tender bite, not rock hard.
- Make-ahead friendly with freezer options for dough, baked cookies, and icing.
Christmas Royal Icing Cookies Ingredients & Substitutions
For the sugar cookie dough
- 1 cup (226 g) unsalted butter, cool room temperature. Substitute plant-based butter sticks for dairy-free.
- 3/4 cup (150 g) granulated sugar. Superfine sugar mixes quickly if you have it.
- 1 large egg, room temperature. For egg-free, use a flax egg only for the dough, not the icing.
- 2 tsp pure vanilla extract. Swap 1 tsp vanilla + 1/2 tsp almond extract for that classic bakery note.
- 1/2 tsp fine sea salt. Increase to 3/4 tsp if your butter is unsalted and you like a slightly saltier bite.
- 3 cups (360 g) all-purpose flour, spooned and leveled or weighed. For gluten-free, use a 1:1 baking blend with xanthan gum.
- Optional: 1 tbsp (8 g) cornstarch for extra clean edges and a tender crumb.
For the royal icing
- 4 cups (480 g) powdered sugar, sifted.
- 3 tbsp meringue powder. Substitute 2 large pasteurized egg whites + 1/2 tsp cream of tartar.
- 6 to 8 tbsp water, room temperature, added gradually to reach desired consistency.
- 1 tsp clear vanilla or 1/2 tsp almond extract for flavor. Lemon juice works too for a bright finish.
- Gel food coloring. Avoid liquid food coloring since it thins the icing.
Allergens: Contains wheat, dairy, and egg unless using suggested alternatives.
Step-by-Step Instructions to Make Christmas Royal Icing Cookies
Make the Dough
In a stand mixer with paddle or a large bowl with a hand mixer, cream butter and sugar on medium speed for 2 minutes until light and slightly fluffy. Add egg, vanilla, and almond if using, then mix just until combined. Add flour, salt, and optional cornstarch. Mix on low until the dough comes together and no dry streaks remain. Do not overmix.
Chill and Roll
Divide dough in half, pat into two 1-inch thick disks, and wrap. Chill 30 to 45 minutes until cool but pliable. Roll each disk between two sheets of parchment to 1/4 inch thickness. If the dough softens, slide the sheet onto a baking pan and chill 10 minutes.
Cut and Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Cut shapes with floured cutters, re-rolling scraps as needed. Transfer to trays and freeze 10 minutes for extra sharp edges. Bake 9 to 11 minutes, rotating once, until edges look set and centers are matte but not browned. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
Make Royal Icing
In a large bowl, whisk powdered sugar and meringue powder. Add 6 tbsp water and mix on low, then medium, for 1 to 2 minutes until glossy and thick with soft peaks. Add flavoring. Adjust with more water a teaspoon at a time to reach 15 to 20 second flooding consistency, and reserve a thicker 25 to 30 second batch for outlining. Keep bowls covered with a damp towel so icing does not crust.
Color, Outline, and Flood
Divide icing and tint with gel colors. Transfer to piping bags with small round tips. Outline cookies with thicker icing, then flood with the looser icing, nudging into corners with a scribe or toothpick. Pop air bubbles right away. Add sprinkles while icing is wet, or use wet-on-wet techniques for marbling and dots.
Dry and Set
Let decorated cookies dry at room temperature on racks 8 to 12 hours until the surface is firm and glossy. For a faster crust, place cookies near a fan for 15 to 20 minutes. Avoid humid areas to prevent cloudiness.
Tips for Success
- Weigh your flour. Too much flour makes dry, crackly cookies that do not cut cleanly.
- Keep it cool. Chilled dough and a quick pre-bake freeze keep edges sharp.
- Mix minimally. Once flour goes in, stop as soon as the dough comes together.
- Master icing consistency. A line drawn through the bowl should disappear in 15 to 20 seconds for flood icing.
- Cover icing. Air dries royal icing fast, so keep bags and bowls covered when not piping.
- Bake lightly. Pale edges equal tender, stackable cookies that do not overbrown.
Variations of Christmas Royal Icing Cookies
- Chocolate sugar cookies: Replace 1/2 cup (60 g) of flour with Dutch-process cocoa.
- Gingerbread twist: Add 1 1/2 tsp ground ginger, 1 tsp cinnamon, and 2 tbsp molasses. Reduce flour by 2 tbsp.
- Peppermint: Add 1/4 tsp peppermint extract to both dough and icing, then decorate with crushed candy canes.
- Citrus sparkle: Use 1 tsp orange zest in dough and 1/2 tsp orange extract in icing.
- Gluten-free: Swap in a 1:1 gluten-free baking flour blend; chill a bit longer for easier cutting.
Serving Suggestions: What to Pair with Christmas Royal Icing Cookies
- Hot cocoa with whipped cream and a pinch of cinnamon.
- Freshly brewed coffee or a latte for a cozy contrast to the sweet icing.
- Mulled cider or wine for holiday parties.
- Create a cookie box with gingerbread men, snickerdoodles, and these decorated cut-outs for a festive mix.
Storage & Reheating Instructions
- Decorated cookies: Store airtight at cool room temperature up to 1 week. Separate layers with parchment.
- Undecorated cookies: Airtight at room temperature up to 5 days or freeze up to 2 months. Thaw in the container.
- Cookie dough: Wrap well and refrigerate up to 3 days or freeze up to 2 months. Thaw overnight in the fridge.
- Royal icing: Keep airtight in the fridge up to 1 week. Stir and adjust with a few drops of water before using.
- Avoid reheating decorated cookies. Heat softens icing and dulls the shine.
Memories Made Around the Table
Every December, we set out bowls of colored icing, a jar of toothpicks, and a flurry of sprinkles. The quiet concentration turns to laughter as trees get tiny stars and snowmen grow scarves, and there is always one cookie that becomes the night’s legend.
FAQs
Why did my cookies spread? Usually the dough was too warm or had too little flour. Chill shapes on the tray 10 minutes before baking and weigh flour for accuracy.
How long does royal icing take to dry? Surface dry in 1 to 2 hours, fully dry in 8 to 12 hours depending on humidity and thickness. Use a fan for quicker crusting.
Can I color royal icing with liquid food coloring? Use gel or paste colors. Liquid coloring thins icing and dulls the finish.
What is the difference between royal icing and buttercream? Royal icing dries firm and glossy for intricate designs and stacking, while buttercream stays soft and creamy but is not ideal for detailed designs or packaging.
Can I make royal icing without meringue powder? Yes. Use 2 pasteurized egg whites plus 1/2 tsp cream of tartar with the powdered sugar, then thin with water to consistency.
Final Thoughts
With a no-spread dough and shiny, dependable royal icing, these Christmas royal icing cookies turn any kitchen into Santa’s bakery. Bake ahead, decorate with joy, and share the sparkle.