# Components:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 3 cups powdered sugar, sifted
09 - 2 tablespoons meringue powder
10 - 4 to 5 tablespoons water
11 - Food coloring gels in pastel shades: pink, yellow, green, blue, and lavender
# Method:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in egg and vanilla extract until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
05 - Divide dough in half, flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut flower shapes using a cookie cutter.
08 - Place cookies 1 inch apart on prepared sheets. Re-roll dough scraps as needed to maximize yield.
09 - Bake for 10 to 12 minutes, or until edges are just golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a bowl, combine sifted powdered sugar and meringue powder. Add water 1 tablespoon at a time, mixing until smooth, thick, and spreadable.
11 - Divide icing into small bowls and tint each portion with a different pastel gel color.
12 - Spread or pipe icing onto cooled cookies and decorate as desired. Allow icing to set completely before serving or packaging.
