Ingredients:

  • 3 cups (360g) All-purpose flour
  • 1 teaspoon (4g) Baking powder
  • ½ teaspoon (3g) Salt
  • 1 cup (226g, 2 sticks) Unsalted butter, softened
  • 1 cup (200g) Granulated sugar
  • 1 Large egg (50g)
  • 1 teaspoon (5ml) Vanilla extract
  • 4 cups (480g) Powdered sugar
  • 3 tablespoons (24g) Meringue powder
  • ½ cup (120ml) Warm water, plus more as needed
  • Gel food coloring: Red, blue
  • Patriotic sprinkles (red, white, and blue)

Instructions:

  1. Whisk together flour, baking powder, and salt. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add dry ingredients until combined.
  2. Flatten the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  3. Preheat oven to 375°F (190°C). Roll out chilled dough to about ¼ inch (6mm) thickness on a lightly floured surface. Cut out cookies using your favorite cookie cutters.
  4. Place cookies on prepared baking sheets, leaving space between each. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  5. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  6. In a large bowl, combine powdered sugar and meringue powder. Gradually add warm water, beating until smooth and glossy.
  7. Divide the icing into three bowls. Tint one bowl red, one blue, and leave one white. Add water, one teaspoon at a time, to each bowl until you have a piping consistency.
  8. Transfer icing to piping bags or squeeze bottles. Outline and flood cookies with desired colors. Add sprinkles before the icing sets.
  9. Allow the decorated cookies to sit uncovered until the icing is completely dry and hardened (at least 1-2 hours, or overnight).