Pioneer Woman Sugar Cookies With Royal Icing Recipe
Sugar cookies have been around for centuries, with origins traced back to Europe, but they’ve become a staple in American baking traditions. The Pioneer Woman’s version emphasizes simplicity, a soft yet sturdy cookie, and a royal icing that’s easy to pipe. The icing dries to a firm finish, making the cookies stackable and perfect for gifting.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Sugar Cookies:
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All-purpose flour (3 cups)
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Baking powder (1 tsp)
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Salt (½ tsp)
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Unsalted butter (1 cup, softened)
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Granulated sugar (1 cup)
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Egg (1 large)
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Vanilla extract (2 tsp)
For the Royal Icing:
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Powdered sugar (4 cups, sifted)
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Egg whites (3 large, or use meringue powder as an alternative)
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Vanilla extract (½ tsp)
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Water (as needed to thin)
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Food coloring (optional, for decoration)
Instructions
In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well. Slowly add the dry ingredients until a soft dough forms.
Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the cookies keep their shape.
Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface to about ¼-inch thickness. Cut with cookie cutters and place on lined baking sheets.
Bake cookies for 8–10 minutes until edges are lightly golden. Let them cool completely on wire racks before icing.
Beat egg whites until frothy. Gradually add powdered sugar and vanilla. Whisk until stiff peaks form. Adjust consistency with water—thicker for outlining, thinner for flooding. Add food coloring if desired.
Use piping bags to outline and fill the cookies with icing. Allow cookies to dry at room temperature until the icing hardens completely (about 6–8 hours or overnight).