Ingredients
Equipment
Method
Making the Cookies
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour, baking powder, and salt in a separate bowl, then gradually add to wet ingredients, mixing until a dough forms.
- Divide dough, flatten into discs, wrap, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C), roll out dough to 1/4 inch thickness on a floured surface, and cut out shapes with cookie cutters.
- Place cookies on parchment-lined baking sheets and bake for 8-10 minutes until edges are lightly golden, then cool completely on a wire rack.
Preparing the Royal Icing
- Combine powdered sugar and meringue powder, then gradually add warm water and beat on high for 5-7 minutes until stiff peaks form.
- Divide icing into bowls, tint with food coloring, and cover with damp paper towels to prevent drying.
Decorating the Cookies
- Transfer colored icings into piping bags with small round tips.
- Outline each cooled cookie with thicker icing, then flood the inside with thinner icing.
- Allow flooded cookies to dry completely before adding additional details with different colored icings and edible decorations.
Notes
For best results, ensure cookies are completely cool before decorating. If royal icing becomes too stiff, add a few drops of water at a time until desired consistency is reached. Use different tip sizes for outlining and flooding, or simply use a squeeze bottle for flooding.