1. Make the Dough

1. Whisk together flour, baking powder, and salt in a medium bowl.

2. In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).

3. Beat in egg, vanilla, and optional almond extract.

4. Gradually mix in the dry ingredients until just combined.

Tip: Don’t overmix—this keeps the cookies tender.

2. Chill the Dough

• Divide dough into two discs, wrap in plastic, and chill for at least 1 hour (up to 2 days).

Why: Chilling prevents spreading and helps clean cut-out shapes.

3. Roll & Cut

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.

2. Roll dough to ¼-inch thickness on a lightly floured surface.

3. Use a mini heart cutter to cut shapes and transfer to sheets, 1 inch apart.

Tip: If dough is sticky, sprinkle a little flour; if too hard, let it rest 5–10 minutes.

4. Bake

• Bake 7–9 minutes until edges are lightly golden.

• Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.

Tip: Bake one sheet at a time on the middle rack for even results.

5. Make the Royal Icing

1. Mix powdered sugar and meringue powder in a large bowl.

2. Gradually add water and beat until stiff, glossy peaks form (outline consistency).

3. Divide into bowls, add gel coloring, and thin with water to flooding consistency.

Test: Icing should smooth within 10–15 seconds when dripped from a spatula.

6. Decorate

1. Pipe outlines with thicker icing, then flood inside with thinner icing.

2. Use a toothpick to guide icing and pop air bubbles.

3. Let cookies set 4–6 hours or overnight.

Tip: Gel colors give vibrant shades without thinning icing.