📖 Instructions

1. First, soften the butter: Let the butter sit at room temperature for about 30-45 minutes until it's soft but not melted. This is crucial for creaming it properly.
2. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's what gives the cookies a tender crumb.
3. Add egg and vanilla: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps distribute the baking powder evenly.
5. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in tough cookies.
6. Divide and chill the dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour. This chilling step is essential; it prevents the cookies from spreading too much during baking and makes the dough easier to handle.
7. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
8. Roll out the dough: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use star-shaped cookie cutters to cut out cookies. If the dough becomes too soft to handle, return it to the refrigerator for a few minutes to chill.
9. Bake the cookies: Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them; they can go from perfectly baked to burnt in a matter of seconds.
10. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
11. Prepare the icing: While the cookies are cooling, prepare the royal icing. In a large bowl, beat the powdered sugar, meringue powder, and water until the icing is smooth and glossy. Divide the icing into three bowls.
12. Color the icing: Tint one bowl of icing red, one bowl blue, and leave one bowl white. Use gel food coloring for the best results.
13. Decorate the cookies: Transfer the icing to piping bags fitted with small round tips. Decorate the cooled cookies with the red, white, and blue icing. Get creative with your designs – stripes, stars, dots, whatever you fancy!
14. Add sprinkles (optional): While the icing is still wet, sprinkle with red, white, and blue sprinkles. Sprinkles add extra sparkle and fun!
15. Let the icing set: Let the decorated cookies sit at room temperature for several hours, or until the icing is completely dry and hardened. This prevents the colors from smudging.
16. Enjoy or store: Once the icing is set, the cookies are ready to eat! Store them in an airtight container at room temperature for up to a week. Although, let's be real, they'll probably be gone way before then.