Sugar Cookies!

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Delicious sweet Sugar Cookies with a Ready-Made Royal Icing decoration!


I have always loved Sugar Cookies – such an amazing basic recipe that doesn’t spread, and you can decorate it in oh so many ways! They’re the perfect biscuit to bake for different events throughout the year, or even for bake sales (I will be baking some for Children In Need in a couple of weeks!)! The idea behind Sugar Cookies is so simple and versatile that its a staple in anyones recipe book in my opinion – hence the recipe today!

I was a little experimental with my decorations as I was trying new things out – so sorry if some of the things are a little off, or not quite as refined as you think they should be – but I had so much fun making everything! The cookies are the perfect bake to make with kids, and especially if you want something with a little more show!


I’ve put some delicious Cookie recipes up on my blog over the past year, my most popular being my Chocolate Orange Cookies which something just slightly different to these – but honestly, I think these Sugar Cookies are the perfect little bake if you want something for a theme!

The guys over at Renshaw sent me across some Ready To Use Royal Icing to review and I couldn’t pass up the chance – I love Renshaws products and the Ready-To-Use side of Royal Icing was literally too good not to try! I have hated using Royal Icing in the paste as I find it such a pain to make up, its far too much effort! You can read about the product and buy it HERE!


The Ready To Use Royal Icing is an amazing product – and I am genuinely not just saying that – I love it. I used it on some of the Harry Potter Wedding Cake I made last week, and obviously for this recipe too. I can’t wait to try out more things with it as well! It comes in a brilliant White colour that is easy to change into whatever colour you like with some food colourings – and it has so many uses its lovely. You can pipe details with it, use it for run-outs, cover a cake, etc! Amazing! I seriously recommend it if you need to use Royal Icing in the future.


This recipes makes 35-40 biscuits!


– 255g Unsalted Butter
– 200g Caster Sugar
– 1tsp Vanilla Bean Paste
– 1 Large Egg
– 425g Plain Flour, plus extra for dusting
– 1x 400g Renshaw Ready to Use Royal Icing
– Food Colourings



1) Preheat your oven to 200c/180c Fan and line 3-4 baking trays with parchment paper.

2) Cream together the Butter and Sugar until light & fluffy, then gradually beat in the egg and vanilla so that the mixture is smooth. Add in the Plain Flour and beat again till the dough is combined.

3) Roll the mixture out on a lightly floured work surface to the thickness of 2 £1 coins – cut them out in the various shapes that you want, I used 6cm size cutters but in various different shapes so that I had a mixture! Place them onto the lined baking trays a couple of cm’s apart and bake in the oven for 8-10 minutes until they are starting to go golden around the edges – Leave to cool on a wire rack.

4) To decorate your cookies – Loosen a few spoonfuls of the royal icing with a few drops of water just a little so that when you leave a trail of icing going through itself, it stays there for about 20-30 seconds – pipe this round the edge of the cookies, or in whatever pattern you please – once they’re all done, leave the icing to harden slightly for about 15 minutes.

5) Once the icing has hardened, split the rest of the icing off into the colours you want to use – and loosen the icing again, this time adding slightly more water so that the trail lasts about 5-8 seconds – Fill all of the gaps with the icing so that you’re doing “run outs” of icing and then leave to dry.

6) Add any more decoration that you please – I painted on some darker colours to give the cookies slightly more depth simply using water downed paste food colourings! Enjoy!


Tips and Ideas

I used the Renshaw Ready To Use Royal Icing as I was sent the product to review – and honestly it is so much easier than making it yourself, and its the perfect amount in the tub! If you want your cookies to have a little more depth, you can add a layer of fondant to the cookies, then decorate with the Royal Icing!

I used Sugarflair paste colours to colour and paint my cookies – you need so so little to go a long way that they’re the perfect colouring for the job!

These will last 4-5 days in an airtight container!



Find my other Cookie recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Ela
    July 9, 2020 at 11:25 pm

    Hi Jane I have another question!
    Recently I’ve started baking these and I’m using fondant on top as decoration, but I find that when I cut the fondant out with the same size cookie cutter I used to cut the dough the cookie is slightly larger than the piece of fondant??
    So it’s spread just a tad in the oven what can I do to prevent this? My butter was softened slightly in the microwave could this be the reason as the dough was slightly soft?

    • Jane's Patisserie
      July 10, 2020 at 3:17 pm

      Hey – yes if your cookies have spread it could be because the dough was soft – but generally I don’t mind the fondant being slightly smaller. You could use a larger cutter for the fondant, as it may make it equal?

  • Ela
    July 2, 2020 at 10:39 am

    I was wondering if I could half this recipe as I don’t want a large batch? And Would I have to use a medium egg instead of a large egg?

    • Jane's Patisserie
      July 2, 2020 at 7:39 pm

      Hey! Yes so you’d want to use as small an egg as you can, but otherwise half should be fine! Or, you can make the full batch and freeze the dough!

  • Candy
    March 25, 2019 at 7:42 pm

    Can you freeze the dough please?

    • Jane's Patisserie
      March 25, 2019 at 8:37 pm

      Yes x

    • Jess
      October 29, 2019 at 2:59 pm

      Hi Jane,
      Would you cook from frozen or move to fridge 24 hrs before then cook once defrosted?

      Thank you


    • Jane's Patisserie
      October 29, 2019 at 10:39 pm

      I generally bake cookie dough from frozen!

  • Sugar Cookies | hollyrachelbakes
    February 29, 2016 at 10:17 pm

    […] would choose a cookie recipe that can be cut out and ideally iced, for inspiration I headed over to Jane’s Patisserie and came across the perfect recipe – Sugar Cookies! They were so easy to make and even easier […]

  • Marisa's Italian Kitchen
    November 4, 2015 at 11:08 pm

    So pretty!!! 🙂

  • Natascha's Palace
    November 4, 2015 at 6:53 pm

    So beautiful ?

  • SweetJ
    November 4, 2015 at 5:00 pm

    These are beautiful! Love the handpainted, watercolor look.

  • tanya2austin
    November 4, 2015 at 2:10 pm

    I love painting cookies too! I did a set with watercolor-like spring flowers and they’re my favorite cookies ever. These look great!

    • Jane's Patisserie
      November 4, 2015 at 2:31 pm

      Ohh these are nothing in comparison to yours! I want to do some more soon – doing some for a charity bake sale next week, and doing some christmas themed ones!

  • Lauren at Knead to Dough
    November 4, 2015 at 12:08 pm

    These are stunningly decorated! I went to a cake painting class a few months ago but never thought to try it on cookies! Did you buy the sugar flair liquids or use the normal gels? At the class we used liquid but I only have the gels at home, wondered if they would work? 🙂 gorgeous recipe as usual Jane! X

    • Jane's Patisserie
      November 4, 2015 at 1:49 pm

      Yeah I used the Sugarflair pastes that you use for like sugar paste & fondant and just watered it down with a few drops of water 🙂 and thank you so much! I guess either colouring will work at the end of the day as long as its the right consistency!! x

    • Lauren at Knead to Dough
      November 4, 2015 at 6:46 pm

      Thank you Jane! 🙂 x

    • Jane's Patisserie
      November 4, 2015 at 9:17 pm

      Its okay! 🙂 x

  • angelaburnley
    November 4, 2015 at 10:48 am

    Looks amazing Jane! I would love to give it a go! Maybe I will! ☺

  • The Culinary Jumble
    November 4, 2015 at 10:20 am

    Wow, they look amazing!

  • Bene Bakes
    November 4, 2015 at 9:52 am

    LOVE this!

  • Claire | Art and Soul
    November 4, 2015 at 9:46 am

    Don’t apologise for the decoration – I think these are beautiful 🙂 I’d love to do more biscuit decoration but have to find a time when an enthusiastic 2 year old isn’t trying to pinch them from the board as I pipe!
    And, if you can, please post more pics of the Harry Potter cake. I think I saw a pic on Twitter (or I’m imagining it…) and it looked amazing. I’m sure the bride and groom were thrilled.

    • Jane's Patisserie
      November 4, 2015 at 10:47 am

      Awwh haha thank you! And that doesn’t surprised me – they always wanna be involved!! & I’m going to post a whole post dedicated to the cake later in the week so no worries there!

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