# Components:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon whole milk
→ Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 5 to 6 tablespoons warm water, plus more as needed
12 - Gel food coloring in pastel shades (pink, yellow, green, blue, purple)
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract, mixing until well combined.
04 - Gradually add the dry ingredients, mixing on low speed. Add milk and mix until dough just comes together.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into Easter shapes using cookie cutters.
08 - Place cookies on prepared sheets, spacing 1 inch apart.
09 - Bake 8 to 10 minutes, until edges are just turning golden. Cool on sheet 5 minutes, then transfer to wire racks to cool completely.
10 - In a large bowl, combine powdered sugar and meringue powder. Add water, beating on low until smooth, then on high for 3 to 4 minutes until stiff peaks form.
11 - Divide icing among bowls and tint each with a different pastel gel food color.
12 - Transfer icing to piping bags. Decorate cooled cookies as desired. Allow icing to set completely before serving or storing.
