# What You'll Need:
→ For the Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ For the Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3 to 4 tablespoons warm water
11 - Gel food coloring (pink, red, yellow, blue, etc.)
→ For Decorating
12 - Assorted sprinkles
13 - Edible pearls
14 - Piping bags and small round tips
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat butter and sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms.
05 - Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out chilled dough to 1/4 inch thickness and cut into heart and star shapes using cookie cutters.
08 - Transfer cut shapes to prepared baking sheets, spacing each cookie 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges begin to turn golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
10 - In a bowl, mix powdered sugar, meringue powder, and 3 tablespoons of warm water. Beat until smooth and glossy, adding more water if needed for desired piping consistency.
11 - Divide the icing into bowls and tint each with gel food coloring as desired.
12 - Fill piping bags with the colored icing. Outline and flood cooled cookies, pipe bow designs, and add sprinkles or edible pearls. Allow icing to set completely before serving or packaging.
