# What You’ll Need:
→ Cookies
01 - 2 1/2 cups all-purpose flour (approx. 10.65 oz)
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened (2 sticks)
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3–4 tablespoons warm water
11 - Gel food coloring (pink, red, yellow, blue, etc.)
→ Decorations
12 - Assorted sprinkles
13 - Edible pearls
14 - Piping bags and small round tips
# Directions:
01 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.
02 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Add the large egg and pure vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually mix in the dry ingredients until a dough forms; avoid overmixing.
05 - Divide the dough in half, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a floured surface, roll out chilled dough to 1/4 inch (6 mm) thickness and cut into heart and star shapes using cookie cutters.
08 - Place cookies on prepared baking sheets spaced 1 inch apart.
09 - Bake for 10 to 12 minutes or until edges just begin to turn golden; cool on baking sheet for 5 minutes before transferring 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 to achieve desired piping consistency.
11 - Divide the royal 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, then pipe bow designs and apply sprinkles and edible pearls. Allow icing to harden completely before serving or packaging.
