Christmas Cut Out Cookies

Cookies:

1. To a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.
2. To a large bowl with handheld electric mixer or a stand mixer fitted with the paddle attachment, cream (a verb that means to mix; there is no cream in this recipe) together the sugar and butter until light and fluffy, about 3 minutes.
3. Add the egg and vanilla and beat just until combined, about 30 seconds.
4. Add in the dry ingredients while mixing on low speed just until combined, about 30 seconds. Do not overmix or your cookies may turn out crispy rather than soft.
5. Divide the dough in half and shape each half into a 6-inch round disc, wrap each disc with plastic wrap, and chill for at least 1 hour, and up to 1 day (meaning you can make this dough ahead of time and keep in the fridge for up to 1 day).
6. When ready to bake, remove the dough from the refrigerator and place one disc unwrapped on a lightly floured surface. Use a rolling pin to roll into an 1/8-inch thick sheet of dough, and use cookie cutters (I recommend 3 to 4-inch stand cutters) to cut out your shapes. Repeat until dough is used up from both dough discs. Note: If the dough chilled for more than 2 hours, you’ll likely need to let it rest at room temperature for 15 to 20 minutes before rolling.
7. Place the cut out cookies on a parchment or Silpat-lined baking sheet and place in the refrigerator to chill for an additional 15 minutes.
8. While the cookies are chilling, preheat the oven to 350F.
9. Bake the cookies for 8 to 10 minutes, just until the edges are turning light brown. You do not want the edges to be golden brown or you will end up with crispy cookies. Remember that cookies will continue to firm up as they cool and due to carryover cooking as they sit on the baking sheet, they will continue to take on a bit more color.
10. After about 5 to 10 minutes, or when cool enough to move them, transfer the cookies to a wire rack and allow them to cool completely before frosting them.

Royal Icing:

1. Prepare the icing by adding the egg whites and the confectioners' sugar to the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed for 1 minute, then increase to high speed and beat until glossy stiff peaks form, about 4 to 5 minutes.
2. Divide the icing and use gel food coloring to color as desired, fill your pastry bags, then use a #2 or #3 piping tip to pipe a border around the cookie and let it set for 5 minutes.
3. Add 1/4 teaspoon of water to the icing to thin it out slightly, then fill in the cookies. Use a toothpick to spread the icing out to cover fully.
4. Add sprinkles as desired before frosting hardens. Allow the cookies to fully set at room temperature before packaging up in an air-tight container.
5. Cookies should remain soft and fresh for about 10 days when stored in a cool place such as your countertop or pantry in the winter months, and kept in an airtight container. See Notes below regarding freezing cookies*.