# What You'll Need:
→ Cookies
01 - 2 1/2 cups all-purpose flour (315 g)
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened (225 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing
08 - 2 cups powdered sugar, sifted (240 g)
09 - 1 1/2 tablespoons meringue powder
10 - 3 to 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
# Cooking Steps:
01 - Whisk together flour, baking powder, and salt in a medium bowl and set aside.
02 - Beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
03 - Add the egg and vanilla extract to the creamed mixture; beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms.
05 - Divide dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - Roll each disc on a floured surface to approximately 1/4 inch (6 mm) thickness. Cut into heart and star shapes using cookie cutters.
08 - Place shaped cookies on prepared sheets, spacing them about 1 inch apart.
09 - Bake for 10 to 12 minutes until edges turn lightly golden. Allow to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10 - In a bowl, combine powdered sugar, meringue powder, and 3 tablespoons warm water. Beat until smooth and glossy, adding more water as needed for piping consistency.
11 - Divide icing into multiple 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 garnish with sprinkles and edible pearls. Allow icing to set completely before serving or packaging.
