Ingredients:

  • 1 cup Unsalted Butter, softened (227 g)
  • 1 cup Granulated Sugar (200 g)
  • 1 Large Egg
  • 1 tsp Pure Vanilla Extract (5 mL)
  • ½ tsp Almond Extract (2.5 mL)
  • 3 cups All-Purpose Flour (360 g), spooned and levelled
  • 1 tsp Baking Powder (5 g)
  • ½ tsp Fine Sea Salt (3 g)
  • 4 cups Confectioners’ Sugar (Icing Sugar, 480 g), sifted
  • 4 Tbsp Meringue Powder (30 g)
  • 6-8 Tbsp Warm Water (90-120 mL)
  • Gel Food Colouring, as needed

Instructions:

  1. I. Preparing and Chilling the Dough: Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (3-4 minutes).
  2. Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract until just combined. Scrape down the sides of the bowl.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Incorporate: Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until a cohesive dough forms. Do not overmix.
  5. Flatten and Chill: Divide the dough in half. Shape each half into a flat disk, wrap tightly in cling film, and chill in the refrigerator for at least 60 minutes (or up to 2 days). This is crucial for preventing spread.
  6. II. Baking the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disk of dough from the fridge. Roll the dough (preferably between two sheets of parchment paper) to a uniform thickness of ¼ inch (6 mm).
  8. Cut Shapes: Use the heart cutters to cut shapes. Transfer the cut-outs to the prepared baking sheets. Reroll scraps only once or twice, chilling briefly if the dough becomes sticky.
  9. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. Do not overbake.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cold before decorating.
  11. III. Preparing and Applying Royal Icing: Mix Icing Base: In a clean mixing bowl, combine the sifted confectioners' sugar and meringue powder. Slowly add the warm water (starting with 6 Tbsp). Beat until stiff, glossy peaks form (5-7 minutes).
  12. Achieve Consistencies: Divide the icing. Achieve Outline Consistency by adding a tiny bit of water until the icing holds a soft peak. Achieve Flood Consistency by adding more water until a line drawn disappears in 10-12 seconds.
  13. Colour and Prep: Use gel food colouring to tint the icing. Place the outline icing into piping bags with small tips, and the flood icing into squeeze bottles.
  14. Decorate and Dry: Outline the perimeter of the cooled cookies with the stiff icing and allow to set for 15 minutes. Flood the inside with the runnier icing. Allow the decorated cookies to dry undisturbed for at least 2 hours until the icing is completely hard.