# What You'll Need:
→ Cookies
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Royal Icing
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 1/4 cup pasteurized liquid egg whites
10 - 1/2 teaspoon lemon juice
11 - Gel food coloring, assorted
→ Decorations
12 - Sprinkles, sanding sugar, edible pearls (optional)
# Directions:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until combined.
02 - In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 minutes.
03 - Incorporate the large egg and vanilla extract into the creamed mixture, blending until fully combined.
04 - Gradually add the dry mixture to the wet ingredients, mixing until a smooth dough forms.
05 - Divide the dough into two halves, flatten each into discs, wrap with plastic wrap, and refrigerate for a minimum of 30 minutes.
06 - Set oven temperature to 350°F and line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one dough disc to 1/4-inch thickness, then use a mitten-shaped cookie cutter to cut out shapes.
08 - Place cutouts onto prepared baking sheets, spacing each cookie approximately 1 inch apart.
09 - Bake in the preheated oven for 10 to 12 minutes or until edges turn lightly golden. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar, egg whites, and lemon juice on low speed until smooth and glossy. Divide and tint with desired gel food coloring.
11 - Apply the tinted icing to the cooled cookies using piping bags, embellish with optional decorations, and allow icing to set fully before serving or displaying.
