Ingredients:

  • 1 cup (2 sticks) (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon (2.5ml) almond extract (optional)
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) baking powder
  • 1/4 teaspoon (1.25ml) salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons (45ml) meringue powder
  • 6-8 tablespoons (90-120ml) warm water
  • Gel food coloring (various colors)
  • Sprinkles
  • Sanding sugar
  • Edible glitter

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, then stir in the vanilla extract and almond extract (if using).
  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. Do not overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1-2 hours.
  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 one disc of dough to about 1/4 inch (6mm) thickness. Use cookie cutters to cut out shapes.
  8. Place cookies on prepared baking sheets, about 1 inch (2.5cm) apart. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  9. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
  10. Prepare royal icing according to instructions (detailed in the full recipe). Decorate cooled cookies with royal icing, sprinkles, sanding sugar, or edible glitter. Let icing set completely before storing.