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Perfect Pastel Sugar Cookies Recipe Easy Royal Icing Decorating Tips

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Soft, tender pastel sugar cookies decorated with shiny royal icing that are quick and easy to make, perfect for any occasion and crowd-pleasing.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder with 6 tablespoons water
  • ¼ teaspoon cream of tartar
  • Pastel gel food coloring
  • 1 teaspoon vanilla or almond extract (optional)

Instructions

  1. Make the Cookie Dough (15 minutes active + chilling): In a large bowl, cream together the softened butter and granulated sugar using your mixer on medium speed until pale and fluffy—about 3-4 minutes.
  2. Add the egg and vanilla extract, mixing until combined but don’t overbeat. Scrape down the sides to keep everything evenly mixed.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this dry mix to the wet ingredients on low speed, mixing just until the dough comes together.
  4. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
  5. Roll and Cut the Cookies (20 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
  6. On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. If dough is too soft, chill for 10 minutes.
  7. Use cookie cutters to cut shapes, transfer to baking sheets spaced about 1 inch apart.
  8. Bake (10-12 minutes): Bake until edges start to turn golden and centers look pale and slightly soft.
  9. Cool cookies on sheet for 5 minutes, then transfer to wire racks to cool completely.
  10. Prepare Royal Icing (10 minutes): Beat egg whites or meringue powder with water and cream of tartar until frothy.
  11. Gradually add powdered sugar, mixing on low until smooth, then beat on medium-high until stiff peaks form (5-7 minutes).
  12. Divide icing into bowls and tint with pastel gel food coloring.
  13. Decorate the Cookies (30-45 minutes): Outline each cookie with thicker icing, then flood center with thinner icing. Use toothpick to spread evenly and pop air bubbles.
  14. Let base coat dry at least 30 minutes before adding shiny royal icing designs.
  15. Allow decorated cookies to dry fully at room temperature for 2-4 hours before stacking or packaging.

Notes

Use meringue powder instead of raw egg whites for safer royal icing. Chill dough to prevent spreading. Let icing dry fully between layers to avoid smudging. Work in a cool, dry room to prevent sticky icing. Adjust icing consistency with water or powdered sugar as needed. Test bake one cookie to check oven temperature and spread.

Nutrition

Keywords: pastel sugar cookies, royal icing, easy sugar cookies, decorated cookies, pastel cookies, baking, cookie decorating, holiday cookies

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