Ingredients:

  • 2 ¾ cups (350g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 4 cups (480g) powdered sugar, sifted
  • 3 large egg whites, or 4 tablespoons meringue powder combined with 9 tablespoons water
  • 1 teaspoon vanilla extract for icing
  • Gel food coloring (optional)

Instructions:

  1. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla, and almond extract until combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Divide dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to about ¼ inch thick.
  7. Use cookie cutters to create shapes and place on lined baking sheets.
  8. Bake cookies for 10-12 minutes or until edges are lightly golden.
  9. Remove from oven, let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
  10. In a mixing bowl, beat egg whites until frothy or combine meringue powder and water until smooth.
  11. Gradually sift in powdered sugar and mix until stiff peaks form.
  12. Divide icing into bowls, and add food coloring if desired.
  13. Adjust icing consistency for piping by adding water or sugar as needed.
  14. Fill piping bags with royal icing and decorate cooled cookies as desired.
  15. Allow icing to dry completely (about 8 hours) before stacking or storing cookies.