Ingredients

For the Sugar Cookies:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 cups all-purpose flour

For the Royal Icing:

• 3 cups confectioners' sugar
• 2 tablespoons meringue powder
• ¼ cup water (room temperature)
• ½ teaspoon vanilla extract
• Gel food coloring

Instructions

Make the Sugar Cookies:

1. In a large bowl, beat the butter and sugar together with a hand or stand mixer on medium speed until light and fluffy (about 2 minutes).
2. Add the egg and vanilla extract, then mix until combined.
3. Reduce speed to low and add baking powder and salt. Gradually mix in the flour until a dough forms.
4. Shape the dough into a ball, wrap it in plastic wrap, and freeze for 30 minutes (or refrigerate for at least 1 hour).
5. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
6. Let the dough sit at room temperature for 5–10 minutes, then roll it out on a lightly floured surface to ¼-inch thickness.
7. Use an egg-shaped cookie cutter to cut out cookies. Re-roll any scraps and repeat.
8. Place cookies on the prepared baking sheet, spacing them 1 inch apart.
9. Bake for 8–10 minutes, until edges start turning golden brown.
10. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Prepare the Royal Icing:

1. In a medium bowl, mix confectioners' sugar and meringue powder.
2. Add water and vanilla extract, then beat with a mixer on medium-high speed until smooth.
3. Adjust consistency as needed:
   • If too thick, add water (1 teaspoon at a time).
   • If too thin, add more sugar.
4. Divide the icing into separate bowls and mix in gel food coloring as desired.

Decorate the Cookies:

1. Use a #5 piping tip to outline the base of each cookie, leaving a ⅛-inch border. Fill in the center with icing.
2. Use the back of a spoon to gently spread the icing to the edges.
3. Let the base dry for 20–30 minutes before adding designs.
4. Use a #1 round piping tip to add details like lines, dots, or swirls.
5. Allow icing to set completely (a few hours or overnight) before stacking and storing.

Notes:

• Chilling the dough helps prevent the cookies from spreading too much.
• Using gel food coloring keeps the icing consistency just right.
• Store cookies in an airtight container for up to one week.

Nutrition