Flavorful Firecracker Sugar Cookies with Royal Icing
These firecracker sugar cookies feature a tender yet crisp texture with a spicy-sweet kick and vibrant royal icing, perfect for celebrations or everyday treats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup (227g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk or dairy-free alternative
- 3 cups (375g) powdered sugar, sifted
- 2 large egg whites or 4 tablespoons meringue powder mixed with ⅓ cup water
- 1 teaspoon lemon juice
- Food coloring gels (red, white, and blue)
Instructions
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and cayenne pepper. Set aside.
- Using a stand mixer or hand mixer, beat softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
- Beat in egg, vanilla extract, and milk until combined and smooth.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll out one dough disk on a lightly floured surface to about ¼ inch (6mm) thickness. Use star-shaped cookie cutters to cut shapes.
- Place cookies about 1 inch apart on prepared baking sheets.
- Bake for 8-10 minutes until edges begin to turn golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare royal icing by beating powdered sugar with egg whites (or meringue powder mix) and lemon juice until stiff peaks form.
- Divide icing into three bowls and tint with desired gel colors.
- Fill piping bags fitted with small round tips with each color. Outline and flood cookies with icing.
- Let decorated cookies dry completely at room temperature for 4-6 hours or overnight.
Notes
[‘Chill dough for at least 1 hour to prevent spreading and keep shapes sharp.’, ‘Roll dough between parchment sheets to avoid sticking and keep workspace tidy.’, ‘Use meringue powder instead of raw egg whites for safer royal icing.’, ‘If royal icing is too thick, add a few drops of water; if too thin, add more powdered sugar.’, ‘Cool cookies completely before icing to prevent melting or sliding of icing.’, ‘Store decorated cookies in a single layer with parchment paper between layers to protect icing.’, ‘Dough can be prepared ahead and refrigerated up to 3 days or frozen up to 1 month.’, ‘For gluten-free version, use a cup-for-cup gluten-free flour blend with xanthan gum if needed.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 1.5
Keywords: firecracker sugar cookies, royal icing, sugar cookies, spicy sugar cookies, holiday cookies, decorated cookies, easy sugar cookies