Ingredients

For the Sugar Cookies:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large 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 room temperature water
• ½ teaspoon vanilla extract
• Gel food coloring (optional)

Instructions

1. Make the Sugar Cookies:
   • In a large mixing bowl, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and beat until fully incorporated.
   • Reduce the mixer speed to low and add the baking powder and salt. Gradually add the flour and mix until the dough comes together.
   • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or freeze for 30 minutes.
2. Prepare for Baking:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
   • Remove the dough from the refrigerator, and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, roll out the dough to about ¼ inch thick. Use an egg-shaped cookie cutter to cut out shapes.
   • Arrange the cookies on the baking sheet, spacing them about 1 inch apart. Gather any dough scraps, re-roll, and continue cutting out more cookies.
3. Bake the Cookies:
   • Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
4. Prepare the Royal Icing:
   • In a medium mixing bowl, combine the confectioners' sugar and meringue powder. Add the water and vanilla extract, then beat with a hand mixer on medium-high speed until smooth.
   • If the icing is too thick, add water a teaspoon at a time. If it’s too thin, add a bit more powdered sugar until you reach the desired consistency.
   • Color the icing by adding gel food coloring. If using liquid food coloring, note that it may thin the icing slightly, requiring a little extra powdered sugar.
5. Decorate the Cookies:
   • Use a #5 piping tip to outline the cookies, leaving a small border from the edge. Fill the center with icing, spreading it to the edges with the back of a spoon.
   • Allow the base layer to dry for 20-30 minutes to prevent smudging when adding additional decorations.
   • Once the base layer has set, use a #1 round piping tip to add finer details such as lines, dots, or squiggles.
6. Let the Icing Set:
   • Allow the icing to fully set before stacking or storing the cookies. This could take a few hours or up to a day.