Ingredients:

  • 225g (1 cup) Unsalted Butter, softened
  • 200g (1 cup) Granulated Sugar
  • 1 Large Egg (at room temperature)
  • 10ml (2 teaspoons) Pure Vanilla Extract
  • Zest of 1 medium orange (about 1 tablespoon) Fresh Orange Zest
  • 450g (3 ½ cups) All-Purpose Flour
  • 5ml (1 teaspoon) Baking Powder
  • 5ml (½ teaspoon) Fine Sea Salt
  • 480g (4 cups) Icing Sugar (Powdered/Confectioners’ Sugar), sifted (for Icing)
  • 15g (2 tablespoons) Meringue Powder (for Icing)
  • 60ml – 90ml (4 – 6 tablespoons) cold Water (for Icing)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (3-4 minutes). Scrape down the sides of the bowl.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, and orange zest until just combined. Do not overmix.
  4. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the dough just comes together and no streaks of flour remain. The dough should be slightly stiff but pliable.
  5. Flatten and Chill: Divide the dough into two even disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for a minimum of 1 hour, or up to 2 days. This step is essential for preventing spread.
  6. Preheat & Prep: Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disk of dough from the fridge. Allow it to soften slightly (about 5-10 minutes). Roll the dough between two sheets of parchment paper to a uniform thickness of 6mm (¼ inch).
  8. Cut the Shapes: Use desired festive cutters to stamp out shapes, placing them 2.5cm (1 inch) apart on the prepared baking sheets. Reroll scraps once and chill again if the dough becomes too warm.
  9. Optional Second Chill (Recommended): Place the baking sheets with the cut cookies back into the freezer for 10 minutes before baking (This locks in the shape).
  10. Bake: Bake for 10-12 minutes, rotating the tray halfway through, until the edges are just set and very lightly golden. The centers should still look pale.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  12. Make the Icing: Whisk together the sifted icing sugar and meringue powder. Gradually add cold water until the desired consistency is reached (thicker for piping borders, thinner for flooding).
  13. Decorate and Set: Once the cookies are entirely cool, decorate using piping bags or spread the icing. Allow the royal icing to set fully at room temperature (4-8 hours).