Spring Flower Sugar Cookies

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 2: In a large bowl, beat the butter and sugar until light and fluffy.

Step 3: Add the egg, vanilla extract, and almond extract if using. Mix until combined.

Step 4: Gradually add the dry ingredients and mix until a soft dough forms.

Step 5: Divide the dough into two portions, wrap in plastic wrap, and chill for at least 1 hour.

Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 7: Roll out the dough on a lightly floured surface and cut into flower and tulip shapes using cookie cutters.

Step 8: Bake for 8–10 minutes until the edges are lightly golden. Allow the cookies to cool completely.

Step 9: For the royal icing, beat together powdered sugar, meringue powder, and warm water until smooth and glossy. Divide into bowls and tint with food coloring.

Step 10: Pipe and flood the cookies with pastel icing designs. Add details with contrasting icing colors and decorate with sugar pearls if desired. Allow the icing to dry completely before serving or packaging.

Storage and Reheating Tips

Store Spring Flower Sugar Cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to protect the icing decorations. These cookies can also be frozen undecorated for up to 2 months.