# Components:
→ Sugar Cookie Dough
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 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 3 cups powdered sugar, sifted
09 - 2 large egg whites or 1/4 cup liquid pasteurized egg whites
10 - 1/2 teaspoon vanilla or almond extract
11 - Pastel food coloring (pink, yellow, lavender, green)
# Method:
01 - In a mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
02 - In a large bowl, use an electric mixer to cream softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg and vanilla extract into the butter mixture until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough just comes together.
05 - Form dough into a disc, wrap tightly 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 chilled dough to 1/4-inch thickness. Cut out cookies using flower or round cutters.
08 - Place cut cookies on prepared baking sheets, spacing them 1 inch apart.
09 - Bake for 10-12 minutes until edges are just golden brown. Cool completely on a wire rack.
10 - In a clean bowl, beat egg whites with an electric mixer until frothy. Gradually add sifted powdered sugar and extract, beating until stiff peaks form and icing is glossy.
11 - Divide icing into separate bowls and tint with pastel food colors. Adjust consistency with drops of water for flooding or additional powdered sugar for detail work.
12 - Using piping bags fitted with small round or petal tips, pipe delicate flower designs and leaves onto completely cooled cookies. Allow icing to dry fully before serving or storing.
