Easter Sugar Cookies with Honey Royal Icing

Prep Time:30

Cook Time:20

Chill Time:1

Total Time:8 45

Servings: cookies

Author: Julie Gavin

equipment (affiliate links

Ingredients

For the Sugar Cookies:

3 c. (375 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking powder
½ tsp. salt
1 c. (226 g) salted butter room temperature
1 c. (200 g) granulated sugar
1 large egg
1 tbsp. vanilla extract
1 tsp. almond extract optional but recommended

For the Honey Royal Icing:

4 c. (480 g) powdered sugar
2 tbsp. meringue powder
5 tbsp. water warm - adjust as needed for consistency
2 tbsp. honey or corn syrup for more shine
1 tsp. vanilla extract
1 ½ tsp. almond extract
Gel food coloring – pastel shades

Instructions

Make the Dough: In a medium bowl, whisk flour, baking powder, and salt. In a large bowl with an electric mixer, beat softened butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Add the egg, vanilla, and almond extract—that almond’s my secret weapon!—and beat until smooth. Gradually mix in dry ingredients on low until a soft dough forms—don’t overmix.
Chill: Divide dough into 2 discs, wrap in plastic, and chill for 30 minutes—perfect time to tidy up and set your rolling station! If stiff later, knead it against the counter ‘til pliable.
Roll & Cut: Preheat oven to 350°F (175°C) and line baking sheets with silicone mats or parchment. On a pastry board and cloth or a floured surface, roll one disc to ¼-inch thick—I eyeball it, but rolling pin rings work too (linked above). If dough sticks, scrape it off with a sharp knife. Cut out cookie shapes and place 2 inches apart on trays. Rework scraps into the next disc, brushing off extra flour—keeps going ‘til every bit’s used!
Bake: Bake 16-20 minutes, until edges are lightly golden. Cool on trays 5 minutes, then transfer to a rack to cool completely.
Make Honey Royal Icing: In a large bowl (I use my stand mixer), mix powdered sugar and meringue powder. In a small bowl, stir together warm water, honey, vanilla, and almond extract—that extra almond kick’s my favorite! Combine with dry ingredients and beat on low for 1 minute, then medium-high for 5-7 minutes until stiff peaks form—nice and tall!
Thin Icing: Grab gloves—it gets messy! For one consistency (my go-to 20-23 seconds—soft piping and easy flooding), thin the whole batch in the bowl with ¼ tsp. water at a time—a spray bottle helps with tiny tweaks—‘til a line disappears in 20-23 seconds when you draw it with a knife. Scoop out what you need and add gel coloring (mine are from Hobby Lobby). Or, scoop out bits for each color and thin separately. Swing icing into tipless bags, center the seam, snip a small tip, and tie off.
Decorate: Outline cookies with 20-23-second icing—keep the tip just above the surface for a smooth line, tidying edges with a toothpick. Flood the inside, tap and shake to smooth it. Add more icing while wet for color blends, or wait at least 1 hour (I do overnight) for raised details—clip bags with a clothes pin and store at room temp ‘til then. For divots on a dry base, poke tiny holes with a toothpick where you’ll pipe—keeps moisture in. Let dry 6-12 hours.

Video

https://youtu.be/6mzkhRXGTRs

Notes

Dough Tips: Chill for 30 minutes—no more, no less—or it gets tricky to roll. Knead scraps back in—they stay tender even after multiple rerolls! If it sticks to your pastry board, scrape it off with a sharp knife.
Icing Consistencies: ‘Second’ means how long a line takes to disappear when drawn with a knife—easy to test!
- Dipping (10-12 sec): Thin like honey—dip for a quick coat.
- Flooding (15-20 sec): Flows like syrup—fills outlines smoothly.
- Piping (25-30 sec): Thick like toothpaste—perfect for raised details over a dried base.
- My Fave (20-23 sec): Great for soft piping and easy flooding—no need for separate batches!
Divot Fix: Spot craters in details? Pipe on a tacky base to skip ‘em, or poke tiny holes with a toothpick on a dry base to keep moisture in.
Glove Up: Coloring gets messy—grab gloves to keep hands clean!
Make Ahead: Freeze dough or un-iced cookies for 3 months—thaw dough overnight in the fridge.
Icing Storage: Clip cut piping bags with a clothes pin for overnight details at room temp, or freeze up to 3 months—massage to blend settled color after thawing.
Shine Option: Swap honey for corn syrup if you want glossy icing.