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Perfect Apple-Shaped Sugar Cookies Recipe with Easy Royal Icing Decorating Tutorial

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These apple-shaped sugar cookies feature a buttery base and smooth royal icing, perfect for celebrations or everyday treats. The recipe is easy to follow and yields charming, delicious cookies with a glossy, crack-free finish.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons pasteurized egg whites or meringue powder
  • 1 tablespoon fresh lemon juice
  • 2–3 tablespoons water
  • Gel food coloring in red, green, and brown

Instructions

  1. In a large bowl, cream together 1 cup (226g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
  2. Beat in 1 large egg (room temperature) and 1 teaspoon pure vanilla extract until fully combined.
  3. In a separate bowl, whisk together 3 cups (360g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing.
  5. Divide dough in half, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Lightly flour your work surface. Roll out one disk to about 1/4 inch (6mm) thickness. Keep the other disk chilled until ready to use.
  8. Use an apple-shaped cookie cutter to stamp out shapes. Transfer cookies to baking sheets with a thin spatula.
  9. Bake for 8-10 minutes or until edges are just turning golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare royal icing by combining 4 cups (480g) sifted powdered sugar, 3 tablespoons pasteurized egg whites or meringue powder, 1 tablespoon fresh lemon juice, and 2-3 tablespoons water. Beat on medium speed until stiff peaks form (5-7 minutes). Adjust water for flooding consistency.
  11. Divide icing into separate bowls and tint with gel food coloring: red for apple body, green for leaf, brown for stem.
  12. Outline apple shapes with red icing and flood the center. Use green icing for the leaf and brown for the stem, adding details with a toothpick if needed.
  13. Let decorated cookies dry at room temperature for several hours or overnight to harden.

Notes

Chill dough for at least 1 hour or overnight to prevent spreading. Use piping outline as a dam to keep flooding icing contained. If icing thickens while decorating, add a few drops of water. Store decorated cookies in an airtight container with parchment layers to keep icing intact. Dough can be refrigerated up to 3 days or frozen for 1 month.

Nutrition

Keywords: apple sugar cookies, royal icing cookies, decorated sugar cookies, apple shaped cookies, easy sugar cookies, holiday cookies, kid friendly cookies

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