Ingredients:

  • 1 cup (2 sticks) (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract (optional, but highly recommended)
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 cups (480g) confectioners' sugar, sifted
  • 3 tablespoons meringue powder
  • ½ cup (120ml) warm water
  • 1 teaspoon pure vanilla extract
  • Gel food coloring (various colors for decorating)

Instructions:

  1. Cream butter and sugar until light and fluffy. Beat in eggs and extracts.
  2. Whisk together flour, baking powder, and salt.
  3. Gradually add dry ingredients to wet ingredients; mix until just combined; do not overmix.
  4. Divide dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
  5. Preheat oven to 350°F (175°C).
  6. Roll out chilled dough on a lightly floured surface. Cut out shapes with cookie cutters.
  7. Place cookies on prepared baking sheets and bake until edges are lightly golden, 8-12 minutes per batch.
  8. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely before icing.
  9. Combine confectioners' sugar and meringue powder.
  10. Gradually add water and vanilla, beating until a smooth, glossy icing forms.
  11. Divide icing into separate bowls and tint with gel food coloring.
  12. Decorate cookies with royal icing using piping bags or squeeze bottles. Allow icing to dry completely before storing.