# Components:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing & Decorations
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3 tablespoons water, plus additional as needed
11 - Gel food coloring in pastel pink, lavender, turquoise, and teal
12 - Edible pearl sprinkles
13 - Edible shimmer dust (optional)
# Directions:
01 - Whisk together all-purpose flour, baking powder, and salt in a bowl; set aside.
02 - Beat softened butter with granulated sugar using an electric mixer until light and fluffy, approximately 2 minutes.
03 - Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
05 - Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll out chilled dough on a lightly floured surface to a thickness of 1/4 inch. Use a seashell-shaped cookie cutter to cut shapes.
08 - Place cut cookies on prepared baking sheets, spacing them about 1 inch apart.
09 - Bake in the preheated oven for 10 to 12 minutes, until edges are just lightly golden. Cool completely on wire racks.
10 - Combine powdered sugar, meringue powder, and water in a bowl. Beat until stiff peaks form. Divide icing into separate bowls and tint with desired gel food colors.
11 - Pipe the colored royal icing onto cooled cookies. Garnish with edible pearl sprinkles and shimmer dust if desired. Let icing set before serving.
