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Perfect Pastel Sugar Cookie Cutouts Recipe Easy Royal Icing Tutorial

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Tender, buttery sugar cookies decorated with smooth pastel royal icing, perfect for celebrations and everyday treats. This recipe is straightforward and yields beautifully decorated cookies with a nostalgic touch.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 9–10 tablespoons warm water (adjust as needed for consistency)
  • 1 teaspoon vanilla or almond extract (optional)
  • Pastel gel food coloring (pink, mint green, lavender, soft yellow)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups (345g) sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat 1 cup (227g) softened unsalted butter and 1 ½ cups (300g) granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  3. Add Eggs and Vanilla: Beat in 2 large eggs one at a time, followed by 2 teaspoons vanilla extract. Mix until fully combined.
  4. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. If dough is too sticky, refrigerate for 15 minutes.
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll and Cut Dough: On a lightly floured surface, roll dough to about ¼ inch (6mm) thickness. Cut shapes with cookie cutters and place on baking sheet about 1 inch apart.
  8. Bake: Bake for 8-10 minutes until edges start to turn golden but centers remain pale.
  9. Cool Completely: Transfer cookies to a wire rack and cool fully before icing.
  10. Prepare Royal Icing: In a bowl, combine 4 cups (480g) powdered sugar and 3 tablespoons meringue powder. Add 9 tablespoons warm water and 1 teaspoon vanilla or almond extract. Beat on high for 5-7 minutes until stiff peaks form.
  11. Adjust Consistency: Use thicker icing for outlining and thin with water for flooding. Divide and tint with pastel gel colors.
  12. Decorate Cookies: Outline cookies with thick icing, let set 10 minutes, then flood with thinner icing. Use a toothpick to spread icing evenly and pop air bubbles. Allow to dry completely, at least 4 hours or overnight.

Notes

Chill dough for at least 1 hour to prevent spreading. Use gel food coloring for vibrant pastel colors without thinning icing. Practice piping on parchment paper before decorating cookies. Store decorated cookies in airtight container layered with parchment paper at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: sugar cookies, pastel cookies, royal icing, cutout cookies, easy sugar cookie recipe, holiday cookies, decorated cookies

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