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Perfect Thank You Teacher Sugar Cookies Easy Homemade Royal Icing Recipe

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These sugar cookies with royal icing are a quick and easy treat perfect for teacher appreciation. They feature a tender, buttery cookie base with smooth, glossy royal icing that dries to a perfect matte finish.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3 cups (360 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 4 cups (480 g) powdered sugar, sifted
  • 3 large egg whites or 3 tbsp pasteurized meringue powder with water
  • 1 tsp fresh lemon juice or vanilla extract
  • Food coloring (optional, gel colors preferred)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  2. Beat in 2 large eggs, one at a time, then stir in 1 tsp pure vanilla extract until dough is smooth and slightly glossy.
  3. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp cream of tartar, and 1/4 tsp salt.
  4. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Dough will be soft but not sticky.
  5. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (up to overnight).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll dough on a lightly floured surface to about 1/4-inch (6 mm) thickness. Cut shapes with cookie cutters and transfer to baking sheets, spacing about 1 inch apart.
  8. Bake for 8-10 minutes or until edges just start to turn golden and centers remain pale.
  9. Cool cookies on baking sheet for 5 minutes, then transfer to wire racks to cool completely before icing.
  10. For royal icing, beat together 4 cups sifted powdered sugar and 3 large egg whites (or meringue powder mix), adding 1 tsp lemon juice or vanilla. Beat on high until stiff peaks form, about 7-10 minutes.
  11. Divide icing into bowls and add gel food coloring as desired. Use piping bags with small round tips to outline cookies, then flood with thinned icing to fill.
  12. Let decorated cookies dry completely, ideally overnight, before storing or packaging.

Notes

Chill dough for at least 1 hour to prevent spreading. Use gel food coloring for vibrant icing without thinning. Keep piping tips clean by rinsing in warm water between colors. Cover icing bowls with damp cloths to prevent crusting while working. Use a toothpick to pop air bubbles in flooded icing for smooth finish. Dough can be refrigerated up to 48 hours or frozen up to 3 months before baking.

Nutrition

Keywords: sugar cookies, royal icing, teacher appreciation, homemade cookies, easy sugar cookies, cookie decorating

Find it online: https://leilameals.com/perfect-thank-you-teacher-sugar-cookies-easy-homemade-royal-icing-recipe/