Christmas Sugar Cookies

Cookies:

1. Preheat oven to 350°F | 175°C. Line a baking sheet with parchment paper, set aside.
2. In a large bowl, cream butter and sugar together with a thick wooden spoon or electric beaters, and beat until smooth (for about 3 minutes). Beat in the vanilla and the egg. 
3. Add in 2 cups of flour, baking powder and salt. Mix until well combined. Then add the rest of the flour until the mixture becomes a stiff cookie dough. Turn dough out onto a clean surface. Lightly wet your hands and knead the dough until it forms a soft ball. Wrap dough with plastic wrap and chill in the refrigerator for 30 minutes.
4. Divide dough in half, then roll out about ¼-inch thick onto a lightly floured surface. Cut using any cookie cutter shape you like, and transfer immediately onto baking sheet.
5. Bake for 6-8 minutes or until just set. For crispier golden edged cookies, bake for up to 9 minutes. Allow to cool on the cookie sheet (they should be soft) for 5 minutes before transferring to a cooling rack to cool completely. 

Royal Icing:

1. Mix the water with the royal icing mix in a small bowl. Pour into a small piping bag with a round icing tip #5, outline and flood the cookies with silver or grey. Allow to set. Then, using round icing tip #1, pipe any other decorations you like over the top, or add edible pearls, edible cachous, edible balls, sprinkles, edible glitter, or whatever you like!Icing will completely set in the refrigerator for 20 minutes, or about 2 hours at room temperature.