Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp (45ml) meringue powder
  • 4-6 tbsp (60-90ml) warm water
  • 1 tsp (5ml) vanilla extract
  • Gel food coloring (Yellow and Black)

Instructions:

  1. Beat the softened butter and granulated sugar in a large bowl until pale and fluffy, approximately 3 minutes.
  2. Add the egg and vanilla extract, beating until the mixture is smooth and fully incorporated.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add these dry ingredients to the butter mixture on low speed until a soft dough forms.
  4. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to prevent spreading during baking.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. On a lightly floured surface, roll the dough to 1/4 inch (6mm) thickness and use a ruler-shaped cutter to stamp out the cookies.
  7. Place cookies on the prepared sheets and bake for 10 minutes.
  8. Prepare royal icing by mixing powdered sugar, meringue powder, warm water, and vanilla extract; divide and color with yellow and black gel food coloring.
  9. Apply a 'flood' consistency yellow icing as the base, then use a 'stiff' consistency yellow and black icing to pipe the ruler markings.