Frosted Sugar Cookies with Royal Icing

Yield: About 6 to 8  large cookies


  • 3 c all-purpose flour
  • ½ tsp kosher salt
  • 2 tsp baking powder
  • 1 each egg
  • 1 cup white sugar
  • 1 cup butter


  1. Bring butter up to room temperature. This will help the sugar and egg incorporate evenly. Do not melt, just leave on the counter until softened.
  2. In a mixer bowl with paddle attachment: cream together butter and sugar. Beat for about 1 ½ to 2 min until butter and sugar are lighter in color.
  3. Scrape down the sides of the bowl and then add in your egg.
  4. Scrape down the sides of the bowl.
  5. Sift your flour, salt, and baking powder together. Add to mixer bowl and mix on low speed.
  6. When the dough just comes together, turn the mixer off.
  7. Remove dough and roll between two sheets of parchment with a rolling pin.
  8. Chill dough at least 1 hour to get best cookie shapes.
  9. Preheat oven to 325F.
  10. Cut cookies out of the dough. And place on baking sheet. Chill again if dough is soft.
  11. Bake for 5 minutes, rotate the cookie sheet then bake for another 5 min. Cookies should be light golden brown on the bottom and light to no color on the top.
  12. Cool completely before decorating

Royal Icing for Decorating


  • 2 Tbsp pasteurized egg whites
  • 1-pound powdered sugar
  • 1/ tsp cream of tartar
  • Water if needed


  1. In a mixer bowl with whisk attachment. Whip egg whites until frothy
  2. Add in powdered sugar and cream of tartar.
  3. Once the sugar and eggs are together, turn up the speed to medium high and beat until peaks are stiffened.
  4. Add water if needed but check consistency before adding any. The mixture should be very thick!

Save in airtight container before using for decorating. Color as desired.

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