Sugar Cookie Cutouts with Royal icing

Sugar Cookie Cutouts with Royal icing

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 130.1
  • Total Fat: 3.7 g
  • Cholesterol: 10.4 mg
  • Sodium: 35.2 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Sugar Cookie Cutouts with Royal icing calories by ingredient


Cookie recipe from Better Homes and Gardens New Baking Cookbook
Icing recipe from Wilton
Cookie recipe from Better Homes and Gardens New Baking Cookbook
Icing recipe from Wilton

Number of Servings: 36


    1/3 c. butter
    1/3 c. shortening
    3/4 c. sugar
    1 tsp baking powder
    dash salt
    1 tsp vanilla
    1 egg
    2 cups flour

    4 c. sifted powdered sugar
    1/4 c. meringue powder
    1/4 c. cold water (may need to make it 1/2 c depending on consistency desired.
    1 tsp vanilla extract (can substitute other extract)
    1/2 tsp salt


1. Beat butter and shortening on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined. Add egg and vanilla. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in any remaining flour. Divide dough in half and chill for 3 hours.
2. On a lightly floured surface, roll out half of the dough at a time to 1/8" thickness, cut into desired shapes using a cookie cutter. Placed on ungreased cookie sheet.
3. Back at 375 for 7 to 8 minutes or until edgers are firm and bottoms are very lightly browned. Let cool on wire rack. Frost with royal icing.

Icing: In a mixing bowl, combined all ingredients and beat until stiff peaks form. Color as needed.

Dam and Flood method of decorating:
1. Place stiff consistency icing in pastry bag with #3 or #5 tip. Pipe an outline on the cookie, making sure there are no gaps.
3. In a small bowl, add small amounts of water into the a 1/2 c. of stiff icing until it resembles thick white glue. Using a small spoon or squeeze bottle, flood the outline with the icing, making sure it touches the outline. It will self level. Allow to dry overnight.

Note: This method works best if the outline is allowed to harden a bit before flooding.

Number of Servings: 36

Recipe submitted by SparkPeople user JHENZE44.

Member Ratings For This Recipe

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    Very Good
    yummy - 6/21/19

  • no profile photo

    Interesting - 5/27/19

  • no profile photo

    portion control - 4/3/19

  • no profile photo

    very good - 3/18/19

  • no profile photo

    So tasty! - 8/2/18