Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • Zest of 1 small lemon (optional)
  • 3 cups all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 4 cups confectioners' sugar (icing sugar), sifted
  • 3 tablespoons meringue powder
  • 6 to 8 tablespoons warm water
  • 1 teaspoon light corn syrup (glucose)
  • Gel food colouring, as needed

Instructions:

  1. Cream the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes). Scrape down the sides.
  2. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest until just combined.
  3. Whisk together the sifted flour, baking powder, and salt in a separate bowl.
  4. Gradually add the dry mixture to the wet mixture on low speed, mixing only until a shaggy dough forms. Do not overmix.
  5. Divide the dough into two flat discs, wrap tightly in cling film, and refrigerate for a minimum of 90 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Working with one disc at a time, roll the dough to a uniform thickness (about 6mm or ¼ inch) and cut shapes using cookie cutters.
  8. Place the cut shapes onto the lined baking sheets and chill for 10 minutes before baking to guarantee shape stability.
  9. Bake for 10–12 minutes, rotating the pan halfway, until the edges are very lightly golden. Cool completely on a wire rack.
  10. To make the icing: Sift the powdered sugar and meringue powder together. Add the warm water and corn syrup.
  11. Using an electric mixer, beat the mixture on medium speed for 5–7 minutes until the icing is stiff, glossy, and holds peaks (Stiff Consistency).
  12. Divide the stiff icing into separate bowls and tint using gel colors.
  13. Achieve Piping Consistency: Keep a portion of the stiff icing as is, or thin slightly with water until a line drawn through it takes 15–20 seconds to disappear. Transfer this piping icing to bags with small tips.
  14. Achieve Flood Consistency: Add water, 1 teaspoon at a time, until a line drawn through the icing disappears within 5–10 seconds. Transfer this flood icing to squeeze bottles.
  15. Outline: Use the piping consistency icing to pipe a border (a “dam”) around the edge of the cooled cookie. Allow this outline to set for 10–15 minutes.
  16. Flood: Fill the outlined area quickly using the flood consistency icing. Use a scribe tool or toothpick to manipulate the icing right up to the borders and pop any air bubbles.
  17. Dry: Allow the flooded base layer to dry completely flat for at least 8 hours, or ideally overnight, before adding any secondary details.
  18. Detailing: Once the base layer is dry, use the piping consistency icing to add lines, dots, or festive details, resulting in beautifully Decorated Christmas Cookies.