Description
A nostalgic, buttery sugar cookie recipe with foolproof royal icing, perfect for game day or any celebration. These cookies are tender, hold their shape, and feature a smooth, hard-drying icing that is ideal for decorating.
Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (240g) powdered sugar, sifted
- 2 1/4 cups (280g) all-purpose flour
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons (21g) meringue powder
- 4 cups (480g) powdered sugar (for icing), sifted
- 4–6 tablespoons (60-90ml) water
- Pinch of salt
- Gel food coloring
Instructions
- In a stand mixer fitted with the paddle attachment, beat room-temperature butter and powdered sugar on medium speed for 2-3 minutes until light and fluffy.
- Add egg yolks and vanilla extract. Beat on low until combined, then increase to medium speed for 1 minute. Scrape down the sides of the bowl.
- Turn mixer to low speed and gradually add flour. Mix until just combined. Do not overmix.
- Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough on a lightly floured surface to 1/4 inch thickness. Cut into football shapes and place on baking sheets 1 inch apart.
- Bake for 10-12 minutes until edges are lightly golden. Centers should still look soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, beat meringue powder and a pinch of salt on low. Gradually add 4 tablespoons water. Beat on high for 5-7 minutes until stiff peaks form.
- Divide icing into bowls and add gel food coloring. Cover with plastic wrap touching the surface to prevent drying.
- Pipe borders using a #2 tip. Thin icing with water for flooding (ribbon consistency). Fill in borders and pop air bubbles with a toothpick.
- Let icing dry for 4-6 hours or overnight until hard to the touch.
Notes
Ensure butter is room temperature but not melted. Chill dough thoroughly to prevent spreading. Use gel food coloring instead of liquid to maintain icing consistency. Keep icing covered with plastic wrap touching the surface to prevent skin formation. Cookies must be completely cool before icing to prevent melting.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 14
- Sodium: 40
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1
Keywords: football sugar cookies, royal icing, game day snacks, holiday cookies, buttery sugar cookies, meringue powder icing, family baking tradition