Ingredients:

  • 3 cups All-purpose flour, sifted
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Ground Nutmeg
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 2 tsp Vanilla Extract
  • 4 cups Confectioners' Sugar (Icing Sugar), sifted
  • 3 Tbsp Meringue Powder
  • 6-8 Tbsp Water (filtered)
  • Food Colouring, as needed

Instructions:

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.
  2. Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is very light, pale, and fluffy (about 3–4 minutes).
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl.
  4. Combine Dough: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, mixing only until the dough just comes together. Stop immediately when no dry streaks remain. Do not overmix.
  5. Chill Dough: Divide the dough in half. Form each half into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes. The dough must be cold and firm.
  6. Preheat and Prep: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  7. Roll: Lightly flour your work surface and the rolling pin. Roll one chilled dough disc to a thickness of about 1/4 inch (6 mm), keeping the unused dough chilled.
  8. Cut: Use Christmas cookie cutters to cut shapes. Re-roll scraps only once or twice to prevent tough cookies.
  9. Transfer: Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  10. Bake: Bake for 10–12 minutes, rotating the tray halfway through, until the very edges are lightly golden. The centers should still be soft.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make Icing: Sift the confectioners' sugar and meringue powder into a large bowl. Slowly add the water, one tablespoon at a time, whisking until smooth and achieving a thick, pipeable consistency.
  13. Decorate: Once the cookies are stone-cold, divide and color the icing as desired. Decorate by piping outlines first and then flooding the centres. Allow the icing to dry completely (4-6 hours or overnight) before storing.