Classic Iced Cookies

01Method

1. 1

   Gather cookie cutters in your desired shapes before starting.

2. 2

   For the cookies: In a small bowl, whisk the flour together with the baking powder and salt until evenly combined.

3. 3

   Using an electric mixer on medium speed, cream the butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Mix in the egg, followed by the vanilla extract. Add the flour mixture and blend on medium-low speed until fully combined. Divide the dough into two equal portions, flatten each into a disc roughly 1/4 inch thick, wrap in cling film and chill until firm, about 1 hour.

4. 4

   Arrange oven racks in the upper and lower thirds of the oven and preheat to 175°C. Line two baking trays with parchment paper.

5. 5

   Allow the chilled dough to rest at room temperature briefly to ease rolling. Working with one disc at a time, roll the dough between two sheets of parchment to about 1/8 inch thickness. Stamp out shapes with cookie cutters and place them approximately 2 inches apart on the prepared trays.

6. 6

   Bake until the undersides are golden brown, 10 to 12 minutes. Leave the cookies on the trays until firm enough to handle, then transfer to a wire rack to cool completely.

7. 7

   Gather any remaining dough scraps into a ball, flatten into a disc, wrap and refrigerate until firm enough to roll again, about 1 hour. Cut out additional cookies and bake as before.

8. 8

   For the royal icing: Combine the icing sugar, meringue powder and 1/3 cup water in a large bowl and beat with an electric mixer until stiff peaks form. Mix in food colouring if desired. The icing can be kept in an airtight container at room temperature for up to 2 days.

9. 9

   Spread or pipe the royal icing over the cooled cookies and finish with decorating sugar and sprinkles as desired.