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Perfect Flower-Shaped Sugar Cookies Recipe with Easy Pastel Royal Icing Tutorial

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Delicate flower-shaped sugar cookies topped with smooth pastel royal icing, offering a soft yet crisp bite and a charming presentation perfect for special occasions.

Ingredients

Scale
  • 2 ¾ cups (350 g) all-purpose flour (for gluten-free option, use 1:1 gluten-free baking flour)
  • 1 teaspoon baking powder (optional)
  • ½ teaspoon salt
  • 1 cup (225 g) unsalted butter, softened (European-style recommended)
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract (or almond extract)
  • 2 tablespoons whole milk (or any dairy-free milk)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 large egg whites or 4 tablespoons meringue powder mixed with 6 tablespoons water (pasteurized egg whites preferred)
  • ½ teaspoon lemon juice
  • Gel food coloring in pastel shades (soft pink, lavender, mint, pale yellow)
  • Optional: ¼ teaspoon vanilla or almond extract for icing flavor boost

Instructions

  1. Mix the dry ingredients: whisk together flour, baking powder, and salt in a medium bowl; set aside.
  2. Cream butter and sugar: beat softened butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla extract; beat until combined, scraping down sides.
  4. Gradually add flour mixture in three parts, mixing on low speed just until combined; avoid overmixing.
  5. Stir in milk to bring dough together; if too wet, add flour a tablespoon at a time.
  6. Shape dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
  7. Preheat oven to 350°F (175°C). Roll out one dough disc on lightly floured surface to ¼-inch thickness.
  8. Cut dough with flower-shaped cookie cutters and transfer shapes to parchment-lined baking sheet.
  9. Chill cut cookies on baking sheet for 10-15 minutes before baking.
  10. Bake cookies for 8-10 minutes until edges start to turn golden but centers remain pale and soft.
  11. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  12. Prepare royal icing: whisk powdered sugar with egg whites (or meringue powder mixture) and lemon juice until glossy and stiff peaks form, about 7-10 minutes.
  13. Divide icing into bowls and tint with gel food coloring to pastel shades.
  14. Fill piping bags fitted with small round tips; outline cookies with thicker icing border, then flood centers with thinner icing.
  15. Use a toothpick or scribe tool to smooth bubbles and create petal details.
  16. Let decorated cookies dry at room temperature for several hours or overnight until icing hardens before stacking or storing.

Notes

Chill dough twice (before rolling and after cutting) to keep shapes crisp and prevent puffing. Use gel food coloring to avoid thinning icing. Keep icing bowls covered with a damp cloth to prevent drying. Thin icing with water gradually if too thick during decorating. Let icing dry fully before stacking or packaging.

Nutrition

Keywords: sugar cookies, flower-shaped cookies, royal icing, pastel cookies, easy sugar cookies, cookie decorating, baking tutorial

Find it online: https://eliplate.com/perfect-flower-shaped-sugar-cookies-recipe-with-easy-pastel-royal-icing-tutorial/