Pure Vanilla Cookie Run Kingdom (Printer View)

Delicate vanilla-flavored sugar cookies enhanced with smooth royal icing decoration.

# What You'll Need:

→ Sugar Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon milk

→ Royal Icing

09 - 2 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 4 to 5 tablespoons warm water
12 - 1/2 teaspoon pure vanilla extract
13 - Gel food coloring in blue, yellow, and white for optional decoration

# Method Steps:

01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg, vanilla extract, and milk to the butter mixture. Mix until combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
05 - Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
08 - Transfer cookies to prepared baking sheets, spacing 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, vanilla, and 4 tablespoons water. Beat with an electric mixer on low speed until smooth and glossy, adding more water 1 teaspoon at a time for desired consistency.
11 - Divide icing into bowls and tint with gel food coloring as desired.
12 - Decorate fully cooled cookies with royal icing using piping bags or squeeze bottles. Allow icing to set completely before serving or storing.

# Expert Advice:

01 -
  • They taste like pure vanilla heaven with a delicate crumb that melts on your tongue.
  • The royal icing hardens beautifully, letting you stack them without worry or create intricate designs that make you look like a pastry pro.
  • One batch makes 24 cookies, so you can decorate some quickly and spend time perfecting others without stress.
02 -
  • Meringue powder is non-negotiable for royal icing—without it, your icing stays soft and never achieves that gorgeous glossy finish that makes these cookies special.
  • The dough must be completely cold before rolling or it'll stick and tear, forcing you to re-chill and frustrating your decorating dreams.
  • Fully cooled cookies are essential before icing them, otherwise the heat melts the icing and it slides off in defeat.
  • Water consistency in royal icing matters more than you'd think—too thick and piping becomes a battle, too thin and designs spread into puddles.
03 -
  • Use gel food coloring instead of liquid—it produces vibrant hues without thinning your icing or requiring extra powdered sugar compensation.
  • If your royal icing cracks while setting, you beat it too fast or your room is too cold; next time, mix on low speed and work in a warmer space.
  • A turntable makes decorating easier because you can spin cookies toward you instead of contorting your wrist at awkward angles.
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