I have loved making Pin by Shannon Lee on Danika’s stuff to try | Summer sugar cookies, Sugar cookie designs, Royal iced cookies for years. I bake them for hot afternoons, for gifts, and for simple joy, and I keep this recipe easy so you can make it at home too. My Boston Cream Pie cookie idea is another fun twist I often try when I want a change.
Dad James used to peek in while I rolled dough, Mom Eva taught me to steady the piping bag, and Sister Jennifer always picked the shaped cutters.
What You’ll Need
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon milk, if needed for dough
- For royal icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 to 8 tablespoons water, divided
- Food coloring gels as desired
- Sprinkles or sanding sugar for quick decorate
My Trusted Kitchen Tools
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Rolling pin
- Baking sheets
- Parchment paper or silicone mat
- Sharp cookie cutters in summer shapes
- Wire rack to cool cookies
- Piping bags and small round tips for icing
- Small bowls for mixing colors
- Toothpicks for detail work
- Plastic wrap and a ruler for even rolling
Bringing It All Together
- Preheat the oven to 350 F and line baking sheets with parchment.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and smooth.
- Beat in the egg, vanilla, and almond extract.
- Slowly add the dry mix until the dough comes together.
- If the dough is too dry, add a tablespoon of milk.
- Divide the dough, wrap in plastic, and chill for 30 minutes.
- Roll the dough on a floured surface to about 1/4 inch thick.
- Cut shapes and place them on the prepared baking sheet.
- Bake for 8 to 11 minutes until the edges are firm and pale.
- Cool the cookies on the sheet for 5 minutes, then move to a wire rack.
- Whisk powdered sugar and meringue powder, then add water slowly.
- Stir to a thick but pipeable icing for outlines.
- Thin a small bowl of icing to flood consistency with extra water.
- Tint small amounts of icing with gel colors in separate bowls.
- Outline each cookie with the thick icing and let it set for a few minutes.
- Flood the inside area with thin icing and use a toothpick for even spread.
- Add sprinkles while the icing is wet for best hold.
- Let the cookies dry flat for at least 2 hours, longer for firm royal icing.
- Store them in a single layer or separated with parchment if stacking.
Making It Your Own (Swaps & Ideas)
I like to change flavors and looks. Swap almond extract for lemon zest for a bright twist. Use brown butter for a nutty depth. If you love cozy spices, add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry mix. For a fun set, try a soft pastel palette or bold jewel tones for summer parties. If you prefer a softer icing, replace some royal icing with a simple glaze made from powdered sugar and milk. I also link a sweet guide to cinnamon roll sugar cookies when I want a swirled flavor idea.
How We Love to Serve It
I serve these cookies for picnics, birthday plates, and the small moments when we need a treat. They pair well with plain tea or cold milk on warm days. For a small gift, I stack three cookies in wax paper and tie with twine. For parties, I present them on a flat tray with some fresh fruit to balance the sugar. If you want a tropical spin, try flavors from my pineapple upside down sugar cookies delight post for a sunny table.
A Few Tips For Success
- Keep butter at room temperature but not soft and oily to help dough hold its shape.
- Chill the dough; it is easier to cut and gives cleaner edges.
- Use a light dusting of flour when rolling to avoid sticking, and lift the dough gently.
- Bake a small test cookie first to check the oven time and temperature.
- For smooth royal icing, sift powdered sugar and slow add water.
- Work with small amounts of colored icing; make too little and mix more as needed.
- If the weather is humid, ice the cookies in an air conditioned room or cool place.
- Let outlines set before flooding to avoid runny borders.
- Dry the cookies flat away from pets and small hands.
- Store finished cookies at room temperature in an airtight container.
Saving Some For Later
I freeze both dough and finished cookies depending on what I need. For dough, shape into a disk, wrap well in plastic, and freeze up to 3 months. Thaw overnight in the fridge before rolling. For baked and iced cookies, freeze in a single layer on a tray, then move to a freezer box with parchment between layers. They last up to 2 months frozen. Thaw at room temperature for about an hour so condensation does not soften the icing.
From My Kitchen to Yours
I write these notes like I teach a friend. I make these cookies simple so you can enjoy the process. I hope you find joy in the rolling, cutting, and small bright designs. Tell me how your batch turned out and what shapes you loved most.
Your Questions, Answered
How long do Pin by Shannon Lee on Danika’s stuff to try | Summer sugar cookies, Sugar cookie designs, Royal iced cookies stay fresh?
I store them in an airtight container at room temperature for up to five days. For longer keep, freeze them as I explained. The royal icing stays good and crisp if the cookies stay dry.
Can I make Pin by Shannon Lee on Danika’s stuff to try | Summer sugar cookies, Sugar cookie designs, Royal iced cookies without a stand mixer?
Yes, you can use a hand mixer or even a sturdy wooden spoon and arm power. It takes a bit more time to cream the butter and sugar, but I have done it many times and it works fine.
How do I get smooth icing on Pin by Shannon Lee on Danika’s stuff to try | Summer sugar cookies, Sugar cookie designs, Royal iced cookies?
Outline with thicker royal icing first, then flood with thinner icing. Use a toothpick to nudge the icing into any spots. Let outlines set a few minutes before flooding and dry the cookies flat for best results.
Print
Royal Iced Summer Sugar Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious sugar cookies decorated with royal icing, perfect for summer picnics and celebrations.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 tablespoon milk, if needed for dough
- For royal icing:
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 to 8 tablespoons water, divided
- Food coloring gels as desired
- Sprinkles or sanding sugar for decorating
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and smooth.
- Beat in the egg, vanilla, and almond extract.
- Slowly add the dry mix until the dough comes together.
- If the dough is too dry, add a tablespoon of milk.
- Divide the dough, wrap in plastic, and chill for 30 minutes.
- Roll the dough on a floured surface to about 1/4 inch thick.
- Cut shapes and place them on the prepared baking sheet.
- Bake for 8 to 11 minutes until the edges are firm and pale.
- Cool the cookies on the sheet for 5 minutes, then move to a wire rack.
- Whisk powdered sugar and meringue powder, then add water slowly.
- Stir to a thick but pipeable icing for outlines.
- Thin a small bowl of icing to flood consistency with extra water.
- Tint small amounts of icing with gel colors in separate bowls.
- Outline each cookie with the thick icing and let it set for a few minutes.
- Flood the inside area with thin icing and use a toothpick for even spread.
- Add sprinkles while the icing is wet for best hold.
- Let the cookies dry flat for at least 2 hours, longer for firm royal icing.
Notes
For the best results, chill the dough before rolling to maintain cookie shape. Use room temperature butter for optimal mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: sugar cookies, royal icing, summer cookies, baking, dessert