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Perfect Pink Velvet Sugar Cookies Recipe Easy Royal Icing Tutorial

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Soft, tender pink velvet sugar cookies with a subtle natural pink tint, topped with smooth and crisp royal icing perfect for decorating or gifting.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¼ cups (250 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1–2 teaspoons pink food coloring or beet juice powder
  • For the Royal Icing:
  • 4 cups (480 grams) powdered sugar, sifted
  • 3 large egg whites or 3 tablespoons pasteurized meringue powder mixed with water
  • 1 tablespoon lemon juice or vanilla extract
  • Pink food coloring (optional)

Instructions

  1. In a medium bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Using an electric mixer, beat 1 cup softened unsalted butter with 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in 2 large eggs, one at a time, then stir in 1 ½ teaspoons vanilla extract and ½ teaspoon almond extract if using.
  4. Add 1-2 teaspoons of pink food coloring or beet juice powder and mix until color is evenly distributed.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
  6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Roll dough on a lightly floured surface to about ¼ inch (6 mm) thickness. Cut shapes with cookie cutters and transfer to baking sheets.
  9. Bake for 10-12 minutes until edges start to turn golden but centers remain soft.
  10. Transfer cookies to a wire rack and let cool completely before icing.
  11. Prepare royal icing by beating 3 large egg whites (or 3 tablespoons meringue powder mixed with water) with 4 cups sifted powdered sugar and 1 tablespoon lemon juice until stiff peaks form and icing is glossy.
  12. Add pink food coloring if desired, then pipe or spread icing onto cooled cookies.
  13. Let icing dry at room temperature for several hours or overnight to set.

Notes

Chill dough for at least 1 hour to prevent spreading. Use room temperature eggs for better mixing. Use an oven thermometer to avoid overbaking. Clean beaters thoroughly before whipping egg whites for royal icing. Let icing dry completely before stacking cookies to prevent smudging. For vegan or dairy-free versions, substitute butter with plant-based alternatives and use aquafaba instead of egg whites in icing. Gluten-free flour blends can be used but adjust baking times.

Nutrition

Keywords: pink velvet sugar cookies, royal icing, sugar cookies, pink cookies, easy sugar cookie recipe, decorated cookies, baking tutorial

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