# What You'll Need:
→ 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 - Pastel food coloring gels in pink, yellow, green, blue, and lavender
# How to Make It:
01 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in egg and vanilla extract until thoroughly combined.
04 - Gradually add the dry ingredient mixture to the wet mixture, stirring just until incorporated.
05 - Divide dough into two equal portions, flatten each into a disc, wrap 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 dough disc to 1/4-inch thickness. Using a flower-shaped cookie cutter, cut shapes from the dough.
08 - Place cookies 1 inch apart on prepared baking sheets. Re-roll dough scraps as needed to maximize yield.
09 - Bake for 10 to 12 minutes, or until edges are light golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - In a bowl, combine sifted powdered sugar and meringue powder. Add water 1 tablespoon at a time, stirring until the mixture reaches a smooth, thick but spreadable consistency.
11 - Divide icing into separate small bowls and tint each portion with a different pastel food coloring gel.
12 - Spread or pipe pastel icing onto cooled cookies. Decorate as desired and allow icing to set completely before serving or storing.
