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Light & Festive Thanksgiving Sugar Cookies with Royal Icing

light festive thanksgiving sugar cookies - featured image
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These soft, buttery sugar cookies are topped with a glossy royal icing and are perfect for Thanksgiving celebrations. The recipe is quick, easy, and uses simple ingredients for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3 tablespoons meringue powder
  • 4 cups (480g) powdered sugar, sifted
  • 6 tablespoons warm water (plus more as needed)
  • ½ teaspoon clear vanilla extract
  • Gel food coloring (optional)

Instructions

  1. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  2. Add the egg and extracts. Beat in the egg, vanilla extract, and almond extract on medium-low speed until fully combined, about 30 seconds. Scrape the bowl once more.
  3. Whisk the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Combine wet and dry. With the mixer on low speed, gradually add the flour mixture to the butter mixture, about ½ cup at a time. Mix just until the dough comes together and no streaks of flour remain.
  5. Chill the dough. Turn the dough out onto a lightly floured surface and divide it in half. Flatten each half into a disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat and prep. When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Roll and cut. On a lightly floured surface, roll one disk of dough to about ¼-inch thickness. Use cookie cutters to cut out shapes and transfer to prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll once, and cut more shapes.
  8. Bake. Bake for 8 to 10 minutes, until edges are just set and bottoms are lightly golden. Centers should look pale and slightly soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the royal icing. In the bowl of a stand mixer fitted with the whisk attachment, combine meringue powder and powdered sugar. Add 6 tablespoons warm water and clear vanilla extract. Mix on low until moistened, then increase to medium-high and whip for 5 to 7 minutes until thick, glossy, and forms stiff peaks. Adjust consistency with water or powdered sugar as needed.
  10. Color and bag the icing. Divide icing into bowls and add gel food coloring a tiny drop at a time. Transfer to piping bags fitted with #2 or #3 round tips, or use squeeze bottles. Keep a portion thicker for outlines and thin the rest with a few drops of water for flooding.
  11. Decorate. Outline each cookie with thicker icing, then fill in with thinner flooding icing. Use a toothpick to spread and pop air bubbles. Let dry at room temperature for at least 4 hours or overnight.

Notes

Chill the dough for at least 1 hour to prevent spreading. Rotate baking sheets halfway through for even browning. Royal icing should be thick but flowy; test on a spare cookie first. Cookies can be stored in an airtight container at room temperature for up to 2 weeks. Undecorated cookies can be frozen for up to 3 months.

Nutrition

Keywords: Thanksgiving sugar cookies, royal icing, soft sugar cookies, holiday cookies, decorated cookies

Find it online: https://bitesienna.com/light-and-festive-thanksgiving-sugar-cookies-with-royal-icing/