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Perfect Decorated Cross Sugar Cookies Recipe Easy Royal Icing Tutorial

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These decorated cross sugar cookies feature a crisp yet tender buttery base topped with smooth, matte royal icing. Perfect for Easter or any special occasion, they combine ease, taste, and beautiful decoration.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons whole milk
  • 3 cups (360g) powdered sugar, sifted
  • 2 large egg whites (or 4 tablespoons pasteurized meringue powder with 6 tablespoons water)
  • ½ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract or lemon juice
  • Food coloring gels (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: In your mixer bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  3. Add Egg and Vanilla: Beat in 1 large egg and 1 ½ teaspoons vanilla extract until fully combined. Scrape down the bowl once or twice.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture in three batches, alternating with 2 tablespoons whole milk, starting and ending with the flour. Mix on low speed just until combined.
  5. Chill the Dough: Divide dough in half, flatten into disks, wrap with plastic wrap, and refrigerate for at least 1 hour or overnight.
  6. Roll and Cut: Preheat oven to 350°F (175°C). Roll one dough disk to about ¼ inch thickness using guide sticks. Use cross cookie cutter to cut shapes and place 1 inch apart on parchment-lined baking sheets.
  7. Bake: Bake for 8-10 minutes until edges just turn golden. Cool on sheets for 5 minutes, then transfer to cooling racks.
  8. Prepare Royal Icing: Whisk 3 cups powdered sugar, 2 egg whites (or meringue substitute), ½ teaspoon cream of tartar, and 1 teaspoon vanilla until stiff peaks form (7-10 minutes). Adjust thickness with water for piping consistency.
  9. Decorate: Outline cookie edges with thicker icing, flood centers with thinner icing. Let base dry 20 minutes, then pipe delicate crosses on top.
  10. Dry Completely: Allow decorated cookies to dry at room temperature for 3-4 hours or overnight before stacking or packaging.

Notes

Always sift powdered sugar to avoid lumps in royal icing. Chill dough to prevent spreading. Use guide sticks or rolling pin rings for even thickness. Dip cookie cutter in flour between cuts to avoid sticking. Let decorated cookies dry completely in a draft-free spot to prevent tackiness or cracking. Use pasteurized meringue powder instead of raw egg whites for safety. Store cookies in airtight container at room temperature up to 5 days or freeze undecorated cookies up to 3 months.

Nutrition

Keywords: sugar cookies, royal icing, decorated cookies, Easter cookies, cross cookies, easy sugar cookies, holiday baking

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