Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6-8 tablespoons warm water
  • Gel food coloring (various colors)

Instructions:

  1. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (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 ¼ inch thickness. Use cookie cutters to cut out desired shapes.
  8. Place cookies on the prepared baking sheets, leaving about ½ inch between each cookie. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, whisk together the powdered sugar and meringue powder. Gradually add the warm water, whisking until smooth and glossy. Divide the icing into separate bowls and add gel food coloring to achieve desired colors.
  11. Decorate the cooled cookies with royal icing and sprinkles as desired. Allow the icing to set completely before storing.