Print

Soft-Batch Pencil Sugar Cookies Recipe with Royal Icing

soft-batch pencil sugar cookies - featured image
Print Recipe

A quick and easy recipe for soft-batch pencil-shaped sugar cookies topped with smooth royal icing, perfect for celebrations and everyday treats.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (345 g), spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (227 g), softened
  • 1 ¼ cups granulated sugar (250 g)
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons milk (30 ml), any variety
  • 3 cups powdered sugar (360 g), sifted
  • 2 large egg whites (or 4 tablespoons meringue powder mixed with 6 tablespoons water)
  • 1 teaspoon lemon juice
  • Food coloring (gel or paste, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the egg, vanilla extract, and milk to the butter mixture and beat until just combined.
  5. Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until combined. If dough is too sticky, chill for 10-15 minutes.
  6. Shape the dough into a log roughly 12 inches long and 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
  7. Remove chilled dough and unwrap. Slice into ½-inch thick rounds. Shape each slice to taper ends like a pencil tip. Place 1 inch apart on baking sheets.
  8. Bake for 10-12 minutes or until edges start to turn golden but centers remain soft.
  9. Cool cookies completely on wire racks before decorating.
  10. Prepare royal icing: Beat egg whites until frothy. Gradually add sifted powdered sugar and lemon juice, beating until stiff peaks form and icing is smooth. Tint with food coloring if desired.
  11. Transfer icing to piping bags fitted with small round tips. Pipe outlines first, then flood centers. Allow icing to dry at room temperature for several hours or overnight.

Notes

Do not skip chilling the dough to maintain the pencil shape and prevent spreading. Use room temperature ingredients for better dough texture. Measure flour by spooning and leveling to avoid dense cookies. Watch baking time closely to keep cookies soft. Adjust royal icing consistency by adding water or powdered sugar as needed. Allow royal icing to dry fully to avoid cracking or smudging.

Nutrition

Keywords: soft sugar cookies, pencil sugar cookies, royal icing, easy sugar cookies, holiday cookies, cookie decorating

Find it online: https://bitesienna.com/soft-batch-pencil-sugar-cookies-recipe-5-easy-steps-for-perfect-royal-icing/