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Perfect Firework Sugar Cookies Recipe Easy Festive Royal Icing Tutorial

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These firework sugar cookies feature soft, buttery edges with vibrant royal icing that bursts like little fireworks. They are quick, easy, and perfect for festive celebrations.

Ingredients

Scale
  • 2 ¾ cups (344 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened (room temperature)
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract (or almond extract)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • Gel food coloring in red, blue, yellow, and white
  • Optional: ½ teaspoon vanilla or lemon extract

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 2 ¾ cups sifted flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl, beat 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-5 minutes.
  3. Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low speed until the dough just comes together. Avoid overmixing.
  5. Chill the Dough: Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  6. Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
  7. Roll and Cut: Lightly flour your surface and roll dough to about ¼-inch (6 mm) thickness. Use star-shaped or round cookie cutters to cut out shapes. Place cookies about 2 inches apart on baking sheets.
  8. Bake: Bake for 8-10 minutes until edges are just golden. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  9. Prepare Royal Icing: In a bowl, combine 3 cups sifted powdered sugar, 2 tablespoons meringue powder, and 5 tablespoons warm water. Beat on low speed until smooth, then increase speed and beat for 7-10 minutes until icing holds soft peaks.
  10. Adjust Consistency: For outlining, keep icing thicker. For flooding, add a few drops of water to thin it so it flows smoothly but isn’t runny.
  11. Color Your Icing: Divide icing into small bowls, tint each with gel food coloring. Mix well.
  12. Decorate: Use piping bags fitted with small round tips to outline cookie shapes with thicker icing, then flood the inside with thinner icing. Add contrasting colors to create firework bursts by piping lines or dots radiating from the center. Let icing dry for 4-6 hours or overnight.

Notes

Chill dough for at least 1 hour to prevent spreading and maintain sharp edges. Use gel food coloring for vibrant colors without thinning icing. Let decorated cookies dry for 4-6 hours or overnight for best results. Cover icing when not in use to prevent drying. Practice piping on parchment paper if new to decorating. Dough can be refrigerated up to 3 days or frozen up to 3 months. For gluten-free, use gluten-free flour blend; for vegan, substitute butter and egg accordingly.

Nutrition

Keywords: sugar cookies, royal icing, firework cookies, festive cookies, easy sugar cookies, holiday cookies, cookie decorating

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