Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 cup (120ml) warm water, plus more as needed
  • Gel food coloring (various colors)

Instructions:

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and lemon extract until well combined.
  3. In a separate bowl, whisk together the baking powder, salt, and flour.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes.
  8. Place cut-out cookies on the prepared baking sheets, about 1 inch apart. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a clean bowl, whisk together the powdered sugar, meringue powder, and warm water until smooth. Add more water, a teaspoon at a time, until desired consistency is reached. Divide icing into separate bowls and tint with gel food coloring.
  11. Decorate cooled cookies with royal icing, sprinkles, or other decorations.
  12. Allow the icing to set completely before storing or serving.