Airplane Sugar Cookies with Royal Icing

Total Time:
50 min
10 min
30 min
10 min

24 cookies

  • Sugar Cookies:
  • 3 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 3 1/2 cups all-purpose flour
  • Royal Icing:
  • 1 pound confectioner's sugar
  • 5 tablespoons meringue powder
  • 1 teaspoon vanilla extract
  • Food coloring, optional
Watch how to make this recipe.
  • For the sugar cookies: In a stand mixer fitted with the paddle attachment, beat the butter and sugar together just until combined, about 5 minutes. Add the vanilla and salt and beat a moment more, just to bring together.

  • With the mixer on low speed, gradually add the flour. Beat just until it comes together. Form the dough into equal-sized balls (about 24). Cover in plastic and chill for at least 30 minutes.

  • Preheat the oven to 350 degrees F.

  • On a lightly floured work surface, use a lightly floured rolling pin to roll the dough balls out to a 1/4-inch thickness. With a lightly floured cookie cutter, cut the cookies out in desired shapes and transfer them to a parchment-lined cookie sheet. Bake until the cookies are very light golden brown around the edges, about 10 minutes. Let cool completely before decorating with royal icing.

  • For the royal icing: Combine the confectioner's sugar, meringue powder and vanilla in a large bowl. With an electric hand mixer running on low speed, very gradually beat in 1/2 cup water, checking the consistency once most of the water has been added. Beat until the icing holds a ribbon, adding more water as needed. If too loose, add more sugar.

  • If coloring the royal icing, add a few drops of food coloring to the finished icing and slowly mix until completely incorporated.

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    This recipe is featured in:

    Ultimate Baking Guide