Easter Sugar Cookies

Ingredients

• 1 cup granulated sugar
• 0.5 cups unsalted butter , softened
• 1 large egg
• teaspoon vanilla extract
• 2 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.5 teaspoons kosher salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Prepare cookies: In a stand mixer fitted with a paddle attachment, beat sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla extract, and beat on medium speed until combined, 15 to 30 seconds.

3. 3

   Whisk together flour, baking powder, and salt in a medium bowl.

4. 4

   Gradually add flour mixture to sugar mixture with mixer speed on low, and beat until just combined, about 1 minute.

5. 5

   Divide dough into 2 discs and wrap each tightly with plastic wrap. Refrigerate at least 1 hour or up to 1 day.

6. 6

   When ready to bake, remove dough from refrigerator at least 10 minutes before rolling. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large rimmed baking sheets with parchment paper or a silicon baking ma

7. 7

   Remove 1 dough disc from plastic wrap and place on a lightly floured surface. Roll dough out to 1/4-inch thickness and cut using desired cookie cutters (such as egg, carrot, and bunny shapes).

8. 8

   Place on prepared baking sheets. Repeat with remaining dough, re-rolling dough scraps once or twice.

9. 9

   Bake cookies in the preheated oven until slightly golden, 8 to 10 minutes. Remove from oven and cool on baking sheets for 5 minutes.

10. 10

    Transfer to a wire rack and cool completely, about 30 minutes.

11. 11

    Prepare Royal Icing: In a stand mixer fitted with a whisk attachment, add powdered sugar and meringue powder and beat on low speed until combined, about 15 seconds. With mixer running on low speed, add water and vanilla. Gradually increase speed to medium-high, and beat until smooth, about 15 seconds. (Alternatively, whisk together powdered sugar, meringue powder, water, and vanilla in a medium bowl until smooth.) A ribbon of icing falling from whisk should hold its shape on the surface for 1 to 2 seconds. Add more water, 1 teaspoon at a time, if icing is too thick, or add more powdered sugar, 1 teaspoon at a time, if icing is too thin.

12. 12

    Divide 1/4 cup of icing into small bowls for each color (such as pink, blue, yellow, and green). Cover with moist paper towels or clean tea towels when not using to prevent drying out.

13. 13

    When colors are mixed, transfer icing into individual piping bags, and cut a 1/8-inch hole at the end (or fit with small round piping tips).

14. 14

    Pipe Royal Icing along the outer edge of each cookie to create a border.

15. 15

    Fill in cookie with remaining Royal Icing, and use an offset spatula or back of the spoon to spread icing to piped edge. Let stand until completely dry and set, about 1 hour.

16. 16

    If desired, decorate cookies with secondary colors and designs. Let stand until completely dry and set, about 30 minutes.