📖 Instructions

1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy – about 3-5 minutes. This step is crucial for creating a tender cookie, so don't rush it! The mixture should look almost whipped. Be careful not to over-cream, though. I one time, got distracted watching a funny video of a cat and over-creamed mine. It tasted fine but was a bit flat.
2. 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 evenly mixed. You'll wanna make sure there aren't any bits of butter stuck to the side.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, which helps the cookies rise properly.
4. 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, as this can develop the gluten in the flour and result in tough cookies. The dough should come together in a ball.
5. Chill the Dough: Wrap the dough in plastic wrap and flatten it into a disc. Chill in the refrigerator for at least 1 hour, or preferably 2 hours. This chilling process is essential as it prevents the cookies from spreading too much during baking and makes the dough easier to handle.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup a breeze.
7. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use round cookie cutters to cut out cookies. Re-roll any scraps of dough to cut out more cookies. I like to use different sizes of cookie cutters for variety.
8. Bake the Cookies: Place the cookies on 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, as they can burn quickly.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Prepare Royal Icing: In a large mixing bowl, beat the powdered sugar, meringue powder, and water together using an electric mixer on low speed until smooth. Gradually increase the speed to medium and beat for 5-7 minutes, or until the icing forms stiff peaks. Divide the icing into separate bowls and tint each bowl with desired food coloring.
11. Decorate the Cookies: Transfer the icing to piping bags fitted with small round tips. Pipe outlines around the edges of the cookies and then flood the centers with icing. Use a toothpick or scribe tool to spread the icing evenly and pop any air bubbles. Let the icing set completely before adding any additional decorations.
12. Create Daisy Chain: Once the base icing is set, pipe small dots or lines of colored icing around the edges of the cookies to resemble daisies. You can also add edible pearls or sprinkles for extra flair. Let the decorations set completely before serving or storing.