Ingredients
Equipment
Method
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, and wrap them in plastic wrap.
- Refrigerate the dough for at least 1 hour, or preferably 2 hours.
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Keep the other disc chilling in the refrigerator.
- Use heart-shaped cookie cutters to cut out cookies. Re-roll scraps of dough to cut out more cookies.
- Carefully transfer the cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, combine the powdered sugar and meringue powder.
- Add the warm water and mix on low speed until smooth.
- Increase the speed to medium-high and beat for 5-7 minutes, or until the icing is stiff and glossy.
- Divide the icing into separate bowls and add gel food coloring to each bowl, stirring until you achieve your desired colors.
- Adjust the icing consistency to outlining and flooding consistencies by adding water, a few drops at a time, to each bowl.
- Transfer each color of icing to a piping bag fitted with a small round tip (for outlining) or a squeeze bottle (for flooding).
- Use the outlining consistency icing to create a border around the edge of each cookie.
- Immediately after outlining, use the flooding consistency icing to fill in the center of each cookie.
- Use a toothpick to gently spread the icing and pop any air bubbles.
- While the icing is still wet, add sprinkles, edible glitter, or create other designs using different colors of icing.
- Let the iced cookies dry completely at room temperature for at least 6-8 hours, or preferably overnight.
Notes
To prevent cookie spreading, ensure butter is not too soft and dough is sufficiently chilled. Adjust icing consistency carefully for smooth application. Pop air bubbles with a toothpick while icing is wet. Store completely dried cookies in an airtight container at room temperature for up to a week. For longer storage, freeze undecorated cookies for up to 2 months and thaw before decorating. Add lemon zest or almond extract to the dough for flavor variations. Dip baked cookies in melted chocolate or fill two cookies with buttercream for a sandwich cookie.