# Components:
→ Sugar Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 1 1/2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Royal Icing
09 - 4 cups powdered sugar, sifted
10 - 3 tablespoons meringue powder
11 - 6 to 8 tablespoons warm water
12 - Assorted gel food coloring
→ Decoration
13 - Assorted sprinkles, edible pearls, or edible glitter (optional)
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt; set aside.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the egg, vanilla extract, and almond extract to the butter mixture; mix until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until the dough is fully incorporated.
05 - Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into skull shapes using a cookie cutter.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes until edges are lightly golden. Transfer to cooling racks and cool completely.
10 - In a large bowl, combine powdered sugar, meringue powder, and 6 tablespoons warm water. Beat on low until combined, then on high for 5 minutes until stiff peaks form. Adjust consistency with additional water, a teaspoon at a time, as needed.
11 - Divide icing among bowls and tint each with desired gel food coloring.
12 - Transfer colored icing to piping bags with fine tips. Outline and flood cookies with white icing; allow to set. Pipe vibrant designs, such as flowers, swirls, and hearts. Add edible sprinkles, pearls, or glitter if desired.
13 - Allow decorated cookies to dry completely before serving or storing.
