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Perfect Spring Flower Sugar Cookies with Royal Icing

spring flower sugar cookies - featured image
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Delicate sugar cookies with a buttery, tender crumb decorated with smooth, crisp royal icing in charming spring flower designs. Perfect for gifting, celebrations, or a sweet project to enjoy.

Ingredients

Scale
  • 2 ¾ cups (340 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites (or 6 tablespoons meringue powder + 8 tablespoons water)
  • 1 tablespoon fresh lemon juice
  • 2–4 tablespoons water
  • Gel food coloring (pastel pink, soft yellow, lavender, mint green)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a mixer bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Beat in egg, vanilla extract, and almond extract (if using) until combined.
  4. Gradually add dry ingredients to wet mixture on low speed until just combined. If dough is sticky, refrigerate for 15 minutes.
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface to ¼ inch (6 mm) thickness.
  7. Cut dough with spring flower cookie cutters and place on parchment-lined baking sheets.
  8. Bake for 8-10 minutes until edges start to turn golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  9. Prepare royal icing by beating powdered sugar, egg whites, lemon juice, and water until smooth and glossy. Adjust water for desired consistency.
  10. Divide icing into bowls and tint with gel food coloring. Use piping bags with small round tips to outline and flood cookies. Let outlines dry 10-15 minutes before flooding.
  11. Add details while icing is wet for texture. Let decorated cookies dry at room temperature for 4-6 hours or overnight.

Notes

Roll dough between parchment sheets to avoid extra flour and dry cookies. Keep royal icing covered with a damp cloth when not in use to prevent drying. Store baked cookies in airtight container up to 5 days; freeze undecorated cookies for longer storage. Let royal icing dry completely before stacking or packaging.

Nutrition

Keywords: sugar cookies, royal icing, spring cookies, flower cookies, homemade cookies, easy baking, cookie decorating

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