The Best Sugar Cookie for Royal Icing (No Spread & Soft Bite)

This is the BEST SUGAR COOKIE RECIPE FOR ROYAL ICING you will ever come across! I've been making decorated cookies for almost a decade now and people have absolutely raved about these cookies and I have adapted this recipe over the years! If you think decorated cookies look great, but taste bad, you have not tried these! They have everything you want in the perfect sugar cookie: keep their shape, soft bite, sturdy enough to decorate and bag/box and the most important taste delicious! See the full recipe below. If you need the most amazing icing to pair with these cookies, you can find my royal icing recipe here: https://youtu.be/HxGBClkllNE For the links to ingredients and tools, see below the recipe. The Best Sugar Cookies for Royal Icing (makes approx 24 cookies) 1 cup butter, cold & cubed 1 cup brown sugar ½ cup granulated white sugar 2 eggs 1 tablespoon vanilla extract 1 tablespoon butter emulsion (optional) 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon corn starch 4 ½ cups flour 1. In mixing bowl, add cold cubed butter, brown sugar and white sugar. Mix to combine and then mix at medium speed for 15-20 seconds to slightly cream ingredients together. 2. Add eggs one at a time and mix on low-medium speed after each addition 3. Add vanilla extract and butter emulsion (optional - if you do not have this, you can leave it out or replace with almond or any other extract) 4. Add baking powder, salt and corn starch, mixing after each addition on low speed 5. Add 1/3 of the flour mixture and mix on low speed, scraping the sides of the bowl as needed. Once it is all incorporated add the next 1/3 flour and mix on low speed and then add the last 1/3 of flour. Mix on low speed until fully combined and dough is not sticking to the bowl 6. Preheat the oven to 350°F 7. Take half the dough and flatten between 2 pieces of parchment paper and roll with rolling pin (for the rolling pin I use in the video, please see it linked below the recipe). Roll dough between 1/4 inch and 3/8 inch thickness or desired thickness 8. Place cookie cutter on dough and firmly press down with even pressure, wiggle the cutter in the dough and lift up 9. Place cutouts on cookie sheet and then in the fridge for 10-15 minutes 10. Remove excess dough around cut outs and place in a bowl to the side. Once all of the new dough has been used, then you can roll this dough. This helps prevent bubbles when your cookies are baking. 11. Remove from fridge and place in the oven to bake for 10-14 minutes or until the bottom edges are slightly browned. Time will vary depending on how thick and big your cookies are. 12. Let cookies cool on cookie sheet for a couple minutes, then place on a cooling rack. 13. Once cookies are completely cooled, they are ready to decorate with royal icing or can be store in an airtight container for 3-5 days or frozen for 3 months. This recipe has been adapted from the Lila Loa Vanilla 2.0 Recipe Please note: As an Amazon Associate I earn from some purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, Thank you for supporting my business. Rolling Pin: https://amzn.to/40kkN7b Butter Bakery Emulsion: https://amzn.to/4eX0fWJ Mixer: https://amzn.to/4ffSVFB For all the other supplies, please visit my Amazon store front here: https://www.amazon.com/shop/littlecookieco Thank you so much for watching and happy baking!