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Irresistible Vanilla Bean Sugar Cookies with Royal Icing

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Classic homemade vanilla bean sugar cookies with a perfect texture and decorated with smooth royal icing. These cookies feature real vanilla bean paste for a rich flavor and are great for any occasion.

Ingredients

Scale
  • 2 ¾ cups (345 grams) all-purpose flour
  • 1 teaspoon (4 grams) baking powder
  • ½ teaspoon (3 grams) salt
  • 1 cup (227 grams) unsalted butter, softened (preferably European-style)
  • 1 cup (200 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla bean paste (or 1 ½ teaspoons pure vanilla extract)
  • 4 cups (480 grams) powdered sugar, sifted (for royal icing)
  • 3 large egg whites (or 6 tablespoons pasteurized meringue powder mixed with 6 tablespoons water)
  • 1 tablespoon (15 ml) lemon juice
  • Food coloring gels (optional)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Beat in egg and vanilla bean paste until combined.
  4. Gradually add flour mixture in two batches, mixing on low speed just until combined. Avoid overmixing.
  5. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Roll dough on a lightly floured surface to ¼-inch (6 mm) thickness. Cut shapes with cookie cutters and place 1 inch apart on baking sheets.
  8. Bake for 8-10 minutes until edges begin to turn golden. Centers will look slightly soft.
  9. Cool cookies on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
  10. For royal icing, beat powdered sugar, egg whites, and lemon juice on medium speed until stiff peaks form (7-10 minutes). Adjust consistency with water as needed.
  11. Divide icing into bowls, color if desired, and decorate cookies using piping bags. Let dry at room temperature for several hours or overnight.

Notes

Use room-temperature butter and eggs for best texture. Chill dough to prevent spreading. Avoid overbaking to keep cookies tender. For safer royal icing, use pasteurized meringue powder instead of raw egg whites. If dough is sticky after chilling, dust rolling surface lightly with flour. Store decorated cookies in a cool, dry place to prevent icing from becoming sticky.

Nutrition

Keywords: vanilla bean sugar cookies, royal icing, homemade cookies, vanilla bean paste, sugar cookies recipe, decorated cookies, holiday cookies

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