Ingredients:

  • 1 cup (2 sticks / 226g / 8 oz) unsalted butter, softened but still cool
  • ¾ cup (150g / 5.3 oz) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups (313g / 11 oz) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g / 17 oz) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6-8 tablespoons warm water
  • Food coloring gels (optional)

Instructions:

  1. Cream together the softened butter and sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Gently flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours (or up to 2 days).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Work quickly to keep the dough cold.
  8. Use cookie cutters to cut out desired shapes. Re-roll scraps of dough as needed.
  9. Place cookies on prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-12 minutes, or until edges are lightly golden brown.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
  11. Once the cookies are completely cool, decorate with royal icing or your favorite frosting.