# What You'll Need:
→ Cookies
01 - 2 1/2 cups all-purpose flour (315 g)
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened (225 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted (240 g)
09 - 1 1/2 tablespoons meringue powder
10 - 3 to 4 tablespoons warm water
11 - Gel food coloring (pink, red, yellow, blue, etc.)
→ Decorations
12 - Assorted sprinkles
13 - Edible pearls
14 - Piping bags and small round tips
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 - Incorporate the egg and vanilla extract into the butter mixture; beat until evenly combined.
04 - Gradually add the dry ingredients, mixing just until the dough forms without overworking.
05 - Divide the dough into two halves, flatten each into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out chilled dough to a 1/4-inch (6 mm) thickness; cut into heart and star shapes using cookie cutters.
08 - Transfer cut cookies to prepared baking sheets, spacing each about 1 inch apart.
09 - Bake for 10 to 12 minutes, or until edges begin to turn golden; cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10 - Combine powdered sugar, meringue powder, and 3 tablespoons warm water in a bowl; beat until smooth and glossy, adding more water as needed for piping consistency.
11 - Divide icing into separate bowls and tint each with desired gel food coloring; fill piping bags with colored icing.
12 - Outline and flood cooled cookies with royal icing, pipe bow designs, and embellish with sprinkles and edible pearls; allow icing to set fully before serving or packaging.
