# What You’ll Need:
→ Sugar Cookies
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 teaspoon salt
04 - 0.75 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1 tablespoon whole milk
→ Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 5 to 6 tablespoons warm water, plus additional as needed
12 - Gel food coloring in pastel shades (pink, yellow, green, blue, purple)
# How to Make It:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture, mixing until well combined.
04 - Gradually add the dry ingredients, mixing on low speed. Add milk and mix until dough just comes together.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 0.25 inch thickness. Cut into Easter shapes such as eggs, bunnies, and chicks using cookie cutters.
08 - Place cookies on prepared sheets, spacing 1 inch apart.
09 - Bake 8 to 10 minutes, until edges are just turning golden. Cool on sheet for 5 minutes, then transfer to wire racks to cool completely.
10 - In a large bowl, combine powdered sugar and meringue powder. Add water, beating on low until smooth, then on high for 3 to 4 minutes until stiff peaks form.
11 - Divide icing among separate bowls and tint each with a different pastel gel food color.
12 - Transfer icing to piping bags. Decorate cooled cookies as desired. Allow icing to set completely before serving or storing.
