Ingredients:

  • 3 cups All-Purpose Flour
  • ½ tsp Fine Sea Salt
  • 1 tsp Baking Powder
  • ¼ tsp Ground Nutmeg
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 tsp Pure Vanilla Extract
  • 4 cups Confectioners’ Sugar, sifted
  • 3 Tbsp Meringue Powder
  • 6 to 8 Tbsp Warm Water
  • ½ tsp Almond or Vanilla Extract (for icing)
  • Gel Food Colouring, as needed

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, baking powder, and nutmeg in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (3-4 minutes). Scrape down the sides.
  3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until just combined.
  4. Incorporate Dry Mix: Gradually add the flour mixture on low speed until the dough just comes together and no streaks of flour remain. Do not overmix.
  5. Divide and Flatten: Divide the dough into two equal discs. Wrap each tightly in cling film. Flatten slightly into a square shape.
  6. Chill: Refrigerate the dough for a minimum of 2 hours, or until very firm. This essential step prevents spreading.
  7. Roll and Cut: Preheat oven to 180°C (350°F). Line baking sheets with parchment. Roll one chilled dough disc to approximately 6 mm (¼ inch) thickness.
  8. Cut and Transfer: Use cookie cutters to cut shapes. Carefully transfer the shapes to the prepared baking sheets, leaving about 2 cm (1 inch) between them.
  9. Bake: Bake for 10–12 minutes, rotating the tray halfway through. Cookies are done when the edges are set and just beginning to turn pale golden.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be fully cooled before icing.
  11. Prepare Icing Base (Piping Consistency): Sift the confectioners’ sugar and meringue powder. Add 6 tablespoons of warm water and the flavouring. Beat on medium-low speed for 5-7 minutes until the icing is bright white, glossy, and holds stiff peaks (Outline Icing).
  12. Prepare Flooding Icing: Transfer about one-third of the Outline Icing to a separate bowl. Slowly add the remaining 2 tablespoons of warm water, a teaspoon at a time, until the icing reaches a '10-second consistency.' (Flooding Icing).
  13. Decorate: Fill piping bags with the Outline Icing. Pipe a clean border around the edge of the cooled cookie. Then, fill the center of the border with the thinner Flooding Icing using a spoon or squeeze bottle.
  14. Dry: Allow the decorated cookies to dry completely (ideally 4–8 hours, or overnight) before stacking or packaging.