Mothers Day Sugar Cookies With Royal Icing

It’s strange how a cookie can say something your mouth can’t always get out. Like “Thanks for staying up with me when I was sick,” or “I know I was awful at 14,” or just “I love you” — no card, no speech. Just a sweet little moment in your hands.

Mother’s Day doesn’t always need flowers or big plans. Sometimes, it just needs sugar cookies. Not the plain kind.

These are soft, buttery, shaped into hearts, teacups, daisies — the things she’d smile at. The colors are gentle, the writing is simple, and every one of them looks like it took time, because it did.

These cookies aren’t quick. They aren’t slapped together with a box mix and sprinkles. But they’re worth making, because she’s worth making something for. From scratch. With details. With your hands.

If you’re going to bake anything this year that really feels like a gift, make it this. The dough is rich and keeps its shape.

The icing dries to a smooth finish that won’t smudge when you stack them or tie them in a little box. You can pipe “love you mom” or emboss it before the oven — whatever feels right.

Don’t rush it. Take your time. Put on music, let the dough chill, take breaks to stretch your back, and finish them the next morning if you need to.

The whole point is that you made something slow, beautiful, and honest. Cookies don’t need to be loud to be heard.

Table of Contents

Mothers Day Sugar Cookies with Royal Icing Recipe

Yields: About 24 medium cookies (depending on size)

Ingredients

For The Cookies

225g (1 cup) unsalted butter, softened
200g (1 cup) granulated sugar
1 large egg, room temperature
2 tsp pure vanilla extract
½ tsp almond extract (optional but gives a bakery-style flavor)
375g (3 cups) all-purpose flour, leveled
½ tsp baking powder
¼ tsp fine salt

For The Royal Icing

4 tbsp meringue powder
480g (4 cups) icing sugar, sifted
6–8 tbsp warm water, plus more as needed
Gel food coloring (lavender, blush pink, mint green, butter yellow, white)
Piping bags
Small round piping tips (Wilton #1 or #2 for writing, #3 for outlining)
Toothpicks or a scribe tool

For Decorating

Sprinkles or sugar pearls (optional but recommended for flower detail)
Piping consistency icing in each pastel shade
Flood consistency icing (thinner) in matching shades
Small offset spatula or scribe tool for smoothing icing
Stamps or embossers for text (or hand-pipe it with a steady hand)

Instructions

In a large mixing bowl, cream the softened butter and sugar for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
Beat in the egg, vanilla extract, and almond extract until fully incorporated and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mixture to the butter mixture on low speed, mixing until the dough starts to clump. It should be soft but not sticky.
Divide the dough into two portions, flatten each into a disc, wrap in cling film, and chill for at least 1 hour (or up to 24 hours). This prevents spreading.
Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 6 mm (¼ inch) thickness. Use flower, heart, teacup, butterfly, and round cutters like those in the image.
Transfer shapes to prepared trays, spacing them 2 cm apart.
Bake for 9–11 minutes, or until edges are just turning golden. Don’t overbake — pale centers make for soft cookies.
Let cool on trays for 5 minutes, then transfer to wire racks to cool completely before decorating.

Royal Icing Prep

In a stand mixer bowl fitted with a paddle, combine meringue powder and icing sugar. Add 6 tbsp warm water and beat on medium-low for 7–8 minutes until icing holds stiff peaks. Add more water, 1 tsp at a time, if too thick.
Divide icing into bowls and tint each portion with gel food coloring. Keep bowls covered with a damp towel to prevent drying.
For outlining and lettering, use thicker piping consistency (it should hold its shape when piped). For flooding larger areas, thin the icing slightly until it flows smoothly and settles within 10 seconds.
Transfer icing to piping bags fitted with appropriate tips. Use separate bags for each color and consistency.

Decorating Tips

Outline cookie shapes first using piping consistency icing. Let it set for 5–10 minutes.
Flood inside the outline with thinner icing. Use a toothpick or scribe tool to help spread and pop air bubbles.
Let flooded cookies dry for several hours or overnight uncovered at room temp before adding text or extra detail.
For wording like “Best Mom Ever,” “Thanks Mom,” “Love You Mom,” either use embossers before baking, or pipe carefully once icing is fully dry.
Add tiny piped blossoms, daisy petals, and delicate leaves using stiffer icing. Finish with sugar pearls or sprinkles for texture.
Once decorated, let cookies sit uncovered for at least 8 hours to fully set the royal icing.

Tips For Decorating Mothers Day Cookies

Want your cookies to look just as beautiful as they taste? These tips will help you get clean lines, smooth icing, and perfect pastel designs:

Let the cookies cool completely before icing: Warm cookies will melt the icing and ruin the design. Always decorate fully cooled cookies.
Use gel food coloring: It gives strong color without making the icing runny, which is important for neat designs.
Keep icing covered at all times: Royal icing dries out fast, even in the bowl. Keep it under a damp cloth when you’re not using it.
Use two consistencies of icing: Thick icing for outlines and writing, thinner icing for filling the shapes. This helps keep the edges sharp and the surface smooth.
Outline before you flood: Always pipe an outline before filling the inside. It acts like a wall that holds the icing in place.
Use a toothpick or scribe tool: These help move icing into corners and pop any air bubbles for a flawless finish.
Let each layer dry before adding more: If you’re adding flowers, lettering, or dots on top of a flooded cookie, wait until it’s dry so the details sit on top instead of sinking in.

How To Store Mothers Day Sugar Cookies?

Keeping your cookies fresh and beautiful is easy if you store them the right way:

Let icing dry completely first: Royal icing needs time to harden. Leave the cookies out at room temperature for 6–8 hours or overnight before storing.
Store in a single layer when possible: If stacking, place a sheet of parchment paper between each layer so the icing doesn’t get damaged.
Use an airtight container: This keeps the cookies from getting soft or stale. Choose a flat box that gives them room to breathe.
Keep at room temperature: Don’t refrigerate — it adds moisture, which can soften the cookies and ruin the icing.
Avoid direct sunlight or heat: Store them in a cool, dry place so the colors don’t fade and the icing stays firm.
For longer storage, freeze undecorated cookies: You can freeze the baked cookies (before icing) for up to 2 months. Thaw them completely before decorating.

Can I Make Mothers Day Cookies Ahead Of Time?

Yes, you can make them early, and they’ll still taste and look great on Mother’s Day.

Bake the cookies up to 5 days in advance: Keep them in an airtight container at room temperature. Make sure they are completely cool before storing.
Make the dough up to 2 days early: Wrap it tightly in cling film and keep it in the fridge. Let it sit for a few minutes before rolling.
Freeze the baked cookies (without icing): Store them in a freezer-safe bag or container for up to 2 months. Thaw completely before decorating.
Ice them 1–2 days before gifting: This gives you time to decorate carefully, and the icing will have enough time to dry before packing.

Why Does My Royal Icing Look Dull Or Crusty?

If your icing doesn’t look smooth and shiny, here’s what could be going wrong.

Too much air in the icing: Mixing on high speed can trap bubbles and cause rough texture. Use medium-low speed for a smoother result.
Not enough water: If the icing is too thick, it won’t settle flat. Add water a little at a time to fix the texture.
Drying in a hot or humid place: Too much moisture or heat in the room can mess up how the icing sets.
Not letting the first layer dry fully: Piping more icing too soon can cause uneven patches or dull spots.

What Tools Do I Need For Decorating?

You don’t need a full bakery setup — just a few simple tools make a big difference.

Piping bags: Disposable ones are easiest to use and clean up.
Small round piping tips: Use tip #1 or #2 for writing, and #3 for outlines or dots.
Scribe tool or toothpick: Helps move the icing around and smooth it out.
Food gel colors: Needed for soft pastel shades that match the theme.
Bowls with lids or damp cloths: Keep your icing from drying out while you work.

Can Kids Help With Decorating These Mothers Day Cookies?

Yes, they can — and it’s actually a really sweet way to spend time together.

Let them flood the cookies: Give them the thinner icing and let them fill in the shapes.
Use edible markers for younger kids: They’re easier to control than piping bags.
Pre-outline the cookies: That way, kids just need to fill the middle without worrying about the edges.
Have a “messy tray”: Keep one tray for their designs, so they don’t feel pressure to be perfect.

Even if the designs aren’t perfect, the memory you make will be. It’s a great way to involve them in something meaningful for Mother’s Day.