Print

Crispy Star-Shaped Sugar Cookies Recipe with Easy Royal Icing Tutorial

crispy star-shaped sugar cookies - featured image
Print Recipe

These crispy star-shaped sugar cookies feature a tender crumb with crisp edges and are topped with smooth, glossy royal icing that sets beautifully. Perfect for festive occasions or everyday treats, this recipe balances simplicity with impressive results.

Ingredients

Scale
  • 2 ¾ cups (340g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites or meringue powder
  • 1 tablespoon fresh lemon juice
  • 2–4 tablespoons water
  • Food coloring gels (optional)

Instructions

  1. In a medium bowl, whisk together 2 ¾ cups (340g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. In a large bowl, using an electric mixer on medium speed, beat 1 cup (226g) softened unsalted butter and 1 cup (200g) granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Beat in 1 large room-temperature egg and 1 ½ teaspoons vanilla extract until fully combined.
  4. Gradually add the flour mixture in two or three additions, mixing on low speed after each. Stop mixing as soon as the dough comes together.
  5. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll one disc of dough to about ¼ inch (6 mm) thickness. Keep the other disc chilled until ready to use.
  8. Press star-shaped cookie cutters firmly into the dough and transfer cookies carefully to baking sheets, spacing about 1 inch (2.5 cm) apart.
  9. Bake for 8-10 minutes, or until edges just start to turn golden. The centers might look slightly soft but will firm up as they cool.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely before decorating.
  11. In a clean bowl, beat 3 tablespoons pasteurized egg whites or meringue powder with 3 cups (360g) sifted powdered sugar.
  12. Add 1 tablespoon fresh lemon juice and 2-4 tablespoons water to reach piping consistency. Adjust water carefully.
  13. Divide icing into small bowls and tint with gel food coloring as desired.
  14. Using piping bags or squeeze bottles, outline each cookie first with slightly thicker icing, then flood the center with thinner icing.
  15. Let the icing set at room temperature for several hours or overnight to harden fully.

Notes

Chill dough for at least 1 hour to prevent spreading and keep star points sharp. Use two consistencies of royal icing: thicker for outlines and thinner for flooding. If dough is sticky, chill longer or dust with flour. Cover unused icing with a damp cloth to prevent drying. Decorate on a flat surface away from drafts. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: sugar cookies, star-shaped cookies, royal icing, holiday cookies, crispy cookies, vanilla cookies, cookie decorating

Find it online: https://elvafood.com/crispy-star-shaped-sugar-cookies-recipe-with-easy-royal-icing-tutorial/