Royal Icing Sugar Cookies: Party-Ready

Instructions:

1. Cream the softened butter and granulated sugar until the mixture is pale and fluffy. Beat in the egg and vanilla extract.
2. In a separate bowl, whisk the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet until a stiff dough forms.
3. Wrap the dough in plastic and chill for at least 1 hour to prevent spreading during baking.
4. Preheat the oven to 350°F (175°C). Roll the chilled dough to ¼ inch (6mm) thickness on a floured surface and cut into shapes.
5. Bake for 10-12 minutes until edges are barely set and tops remain pale. Let cookies cool completely on a wire rack.
6. Combine powdered sugar and meringue powder in a bowl. Slowly add warm water, one tablespoon at a time, beating on low speed until stiff peaks form for outlining.
7. For flooding, add an extra teaspoon of water until the icing reaches a honey-like consistency.
8. Pipe a border around the edge of the cookie using the stiff icing, then immediately fill the center with the flood icing. Use a toothpick to remove air bubbles.
9. Allow cookies to set for 8-12 hours before stacking.