1-First, cream 1/2 cup softened butter and 1 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Then, beat in 1 egg and 1 teaspoon vanilla extract until fully combined, creating a smooth base for your dough.

2-Next, on low speed, mix in 1/2 teaspoon baking powder and 1/4 teaspoon salt. Gradually add 2 cups all-purpose flour until just combined, being careful not to overmix, which helps keep the cookies tender.

3-Shaping and Baking Steps: Form the dough into a ball, wrap it tightly, and chill in the freezer for 30 minutes or in the refrigerator for at least 1 hour. Preheat your oven to 350°F and line baking sheets with parchment paper.

4: Let the chilled dough sit at room temperature for 5-10 minutes, then roll it out on a lightly floured surface to 1/4-inch thickness. Cut into egg shapes about 2 inches in size, place them 1 inch apart on the baking sheets, and re-roll any scraps.

5: Bake for 8-10 minutes until the edges begin to turn golden, then cool on the baking sheet for a few minutes before transferring to a wire rack.

6-Adding the Finishing Touch: Now for the royal icing: In a medium bowl, combine 3 cups confectioners’ sugar and 2 tablespoons meringue powder, then add 1/4 cup room temperature water and 1/2 teaspoon vanilla extract. Beat on medium-high speed until smooth, adjusting consistency as needed.

7: Divide the icing into smaller bowls, add food coloring for desired colors, and cover with a damp towel. Use a piping bag to outline and decorate the cooled cookies, letting layers dry for 20-30 minutes between applications. For more baking inspiration, try our recipe for delicious almond croissants that complement these cookies perfectly.