Sugar Cookies with Royal Icing

  • Yield : 40 to 60 cookies
  • Servings : 40
  • Prep Time : 40m
  • Cook Time : 10m
  • Ready In : 60m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 cookie (18 g)

Sugar Cookies with Royal Icing are crisp, thin cookies with about 75 calories per cookies and virtually no sodium when using unsalted butter.

You can make and enjoy them plain or frosted. Nutrition information is for frosted cookies. Subtract 10 calories per cookie for unfrosted cookies.

Royal Icing dries candy hard making it easy to stack iced cookies. If you are concerned about the safety of uncooked egg white, make royal icing using meringue powder available where most cake decorating products are sold.

Cook’s Tips

  • Royal icing dries very quickly. Keep bowl covered at all times with plastic wrap.
  • After icing is dried, cookies can be stacked and stored in an air tight container in a cook dry place for several weeks or frozen for 6 months or longer.

Other Cookie Recipes

Amaretto Chocolate Chip

Almond Butter

Banana Cake

Chinese Almond

Chocolate Chip


Oatmeal Chocolate Chip

Peanut Butter Chocolate Chip




Egg Whites versus Meringue Powder


  • Cookie Dough
  • 4 oz. (113 g) butter or margarine
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5 ml) real vanilla extract
  • 2 cups (320 g) all-purpose flour
  • 1/2 teaspoon (2.5ml) baking powder
  • Royal Icing Using Egg Whites
  • White from 1 large egg at room temperature
  • 2 cups (230 g) powdered (confectioners) sugar
  • 1/4 teaspoon (1.25 ml) creme of tartar
  • Using Meringue Powder
  • 2 cups (230 g) powdered (confectioners) sugar
  • 1 1/2 tablespoons (22 ml) meringue powder
  • 3 tablespoons (45 ml) warm water (100°F, 38°C))

Method of Preparation

Step 1

Using a stand mixer or hand mixer and large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla mixing until well combined (1 to 3 minutes).

Step 2

Combine flour and baking powder using a whisk or fork. Add to creamed mixture stirring by hand or using a stand mixer on low speed. Dough will be very stiff.

Step 3

Preheat oven to 375°F (190°C).

Step 4

To simplify rolling and cleanup, cover work surface with waxed paper secured with masking tape otherwise lightly dust surface with flour.

Step 5

Divide dough into quarters or thirds and roll to about 1/8-inch (3 mm) thick. Cut into desired shapes and transfer to cookie sheets lightly sprayed with cooking spray or covered with parchment paper.

Step 6

Bake 8 to 10 minutes or until lightly browned. For conventional ovens you make need to swap and rotate the baking sheets after 4 to 5 minutes for even browning. Cool cookies on wire racks. Decorate as desired using Royal Icing.

Step 7

Egg White Royal Icing

Step 8

Beat egg white and creme of tartar in a medium bowl on medium speed until foamy. Gradually add sugar mixing well after each addition. Beat 5 to 7 minutes on medium to high speed until stiff peaks form.

Step 9

Meringue Powder Royal Icing

Step 10

Combine all ingredients in a medium bowl and beat 10 to 12 minutes on high speed for a hand mixer or 7 to 10 minutes on medium low speed using a stand mixer.