# Components:
→ For the Cookies
01 - 2 1/2 cups (315 g) all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup (225 g) unsalted butter, softened
05 - 3/4 cup (150 g) granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ For the Royal Icing
08 - 2 cups (240 g) powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3 to 4 tablespoons warm water
11 - Gel food coloring (pink, red, yellow, blue, etc.)
→ For Decorating
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 butter and sugar until light and fluffy, about 2 to 3 minutes.
03 - Add egg and vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually add the dry ingredients, mixing just until the dough forms.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll out chilled dough on a floured surface to 1/4-inch thickness. Cut into heart and star shapes using cookie cutters.
08 - Place cookies on prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 10 to 12 minutes, until edges are lightly golden. Cool on baking sheets 5 minutes, then transfer 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 desired consistency.
11 - Divide icing into separate bowls and tint each with gel food coloring as desired.
12 - Fill piping bags with colored icing, outline and flood cooled cookies, pipe bow designs, and adorn with sprinkles and edible pearls. Allow icing to set fully before serving.
