Ingredients:

  • 2 ¾ cups (350g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) pure vanilla extract
  • 3 cups (360g) powdered sugar
  • 2 large egg whites or 5 tablespoons meringue powder mixed with 7 tablespoons water
  • 1 teaspoon (5ml) lemon juice or vanilla extract (optional)
  • Food coloring (optional)

Instructions:

  1. In a bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, beat together softened butter and sugar until light and fluffy.
  3. Add egg and vanilla, mixing well.
  4. Gradually add dry ingredients, mixing until just combined.
  5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C).
  7. On a floured surface, roll out one disc of dough to about ¼ inch thick.
  8. Use cookie cutters to cut out shapes.
  9. Place cutouts on parchment-lined baking sheets, spacing them about 1 inch apart.
  10. Bake for 10-12 minutes until edges are lightly golden. Cool on wire racks.
  11. In a bowl, mix powdered sugar and egg whites (or prepared meringue powder) until smooth.
  12. Add lemon juice or vanilla for flavor and adjust consistency as needed.
  13. Once cookies are cooled, pipe an outline and fill in the middle with flood icing as desired.
  14. Allow to dry completely before stacking.