If you happen to listen to our podcast, then you know that this sugar cookie recipe has been much requested. Ha.
During the holidays, I made a double batch of this recipe, packaged them up, and left them on friends’ porches. You can even mail some to a friend and make their day.
I had multiple friends text me after to get the recipe so they could make them with their families, and after talking about it on our podcast, I’ve had even more requests.
So, today I am sharing Aunt Judy’s Sugar Cookie Recipe with an easy royal icing frosting, as well. This recipe comes from my MIL (aunt Judy is her SIL) and I’ve updated it just a little from its original version.
Related: The Best Cookie Recipes
The original sugar cookie recipe calls for a half butter and half Crisco mix, but I always make these with all butter. And, Aunt Judy tops her sugar cookies with a simple glaze, but I like to add royal frosting.
As you can see, I am no expert-Pinterest-pro-level sugar cookie decorator. This recipe is simple enough that anyone can have success with these, and I’ve gotten enough reviews and requests at this point that I think I can safely say this sugar cookie recipe (although simple) is excellent!
From the below recipe, you will be able to make around 36 standard size cookies and enough royal icing for all. You can cut this recipe in half, or you can double it if you want to make a LOT.
The key to cutting any recipe in half (or making smaller in some way) is to start with the eggs. So, recipes with an even number of eggs are typically much easier to work with.
For sugar cookies, I feel like the biggest question is always “do I have to chill or freeze the dough?”
If you are making shaped cookies, you don’t want the dough to puff or change when they bake—you want them to hold their shape. I’ve tried this recipe every way, and I find that chilling and freezing is not necessary.
Unless you have started with melted butter, as opposed to softened (like you forgot to set the butter out and then left it in the microwave a bit too long).
In that case, I would go ahead and chill the cut dough shapes in the refrigerator for at least 30 minutes before baking.
This royal icing recipe is VERY simple but can be changed up slightly if you like. Some people like to add just a little bit of lemon juice in place of some of the water to cut the sweetness. You could add a small splash of vanilla extract.
And of course, you are welcome to add food coloring. But this basic recipe works well all on its own too. Try our Slice and Bake cookies or our festive Candy Cane Cookies if you love a good cookie recipe! Happy baking! xo. Emma
Love to make and decorate cookies? Check out these posts!
- 3 Ways to Add Texture to Cookies
- What You Need to Decorate Sugar Cookies
- 3 Ways to Add Lettering to Sugar Cookies
- Bridgerton-Inspired Royal Icing Cookies
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Ingredients
- 1 ⅓ cups butter (softened)
- 2 cups white sugar (granulated)
- 2 eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
Royal Icing
- 2 tablespoons meringue powder
- 3 cups powdered sugar
- 5-6 tablespoons water
Instructions
- In a large mixing bowl, cream together the butter and sugar. Then stir in the eggs and vanilla until just combined.
- In another mixing bowl, whisk together the flour, salt, and baking powder. Then stir the dry ingredients in with the wet until a dough forms.
- On a floured surface, roll the dough out so it's 1/4-inch thick or a little less. Cut out shapes with cookie cutters. Place on a baking sheet lined with parchment paper or a baking mat.
- Bake at 350°F for 6-8 minutes. The centers may look a little undercooked, but the edges should just be beginning to brown. Remove to a cooling rack and they will firm up.
- To make the royal icing, simply whisk together the meringue powder, powdered sugar, and water. Start with five tablespoons and add an additional one (or two) as needed. The mixture should flow in thick ribbons, but not be super runny. Use a piping bag or ziplock to pipe the frosting onto the cooled cookies.
- The cookies are best if left to set overnight, but you can also consume them immediately if you like. The frosting will get harder as it sets, so this is best if you plan to transport the cookies anywhere.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love this Royal icing recipe! I’ve used this at least 10 times over the past few years as someone who is new to the Royal icing world. It has simple instructions and is easy to add additional flavorings! Gotta try the dough recipe next!
First time Christmas Cookie maker here! This was so easy to follow, and the dough is the perfect amount of salty and sweet. New tradition unlocked!
So excited to try these and make them a tradition!
These are going to be my go -to recipe for the holidays! I cannot wait to make these- they look delicious!
These are the quintessential sugar cookies! We make them for birthdays, holidays, and everything in between. I have the dough in my freezer year round for easy mid-week pick me up. Confection perfection.
Best recipe for cut-out cookies! Making this today with my granddaughter with heart-shaped cookie cutters.
This is THE sugar cookie recipe. I make it every Christmas.
Absolutely perfect. I made these and the gingerbread cookie recipe for Christmas and I’ve been having nonstop cookie decorating parties. I’m the most popular auntie in the family because of these cookies.
These turned out perfectly. I didn’t even ice them and they were all devoured.
Is Meringue powder a US thing? I’ve never heard of it in Canada 🤔
I don’t know, maybe? It’s pretty widely available here (in the US).
Making again!!! Christmas fun!!!
This recipe is straightforward and consistently has the right texture.
The only royal icing recipe I’ll ever use. It never fails me!!
I come back to this recipe every Christmas – classic and delicious!
Thank you so much!!!
I love you guys so much and I’ve followed you for over a decade, I make these sugar cookies every year. I am begginnggg you to please consider removing some of the ads on your page. They make it so hard to see the recipes or to browse the blogs, especially if you’re on a phone. The footer ads are sometimes so large I have the tiniest window of visibility on the page, and the floating videos :'( I get that they bring in revenue, and that you are basically doing this all for free otherwise, but I would pay you a monthly fee to not see the ads! Thanks for everything you do anyway, I’ll still love you guys forever.
Hi Bitty, Thank you so much for supporting our site. We really appreciate you. I make these cookies every year as well (made them yesterday! so fun!)
Our ads are our primary income and how we support our families and continue providing new posts. Just wanted to be upfront that there’s no chance we’ll remove our ads. I hope you understand how vital it is to our business. We’re always tweaking them and trying different ways to make them a little less intrusive. XX
Making these for a cookie swap this weekend!
My toddler and I made these today and she loved “helping” me! They turned out so perfect. She kept running to the kitchen saying “more cookies”
we’re cookie making and decorating this friday! ♥️
I make this recipe multiple times of year and it always turns out great. It’s so simple to follow and even easier to multiply. I make the cookies ahead of time and put them in the freezer and bring them out for our annual Christmas cookie decorating party! Huge hit and so tasty!
Such a good and easy recipe! I made a batch with my toddlers, it was madness but they turned out really well.