• In the bowl of a stand mixer, equip the paddle attachment. If using a hand held mixer, equip beaters. Mix the butter on high speed for 30 seconds until creamy.
  2 Sticks Unsalted butter (room temperature)
• Add the sugar and beat for 2 minutes on high speed. Scrape down the sides of the bowl with a spatula. Add the egg, vanilla extract, and pinch of salt and mix on medium until just combined.
  1 Cup + 2 Tbsp Granulated sugar, 1 Egg (room temperature), 1 1/2 tsp Vanilla extract, 1 Pinch Salt
• Add in half of the flour and mix until incorporated, then add the other half. Stop mixing when the flour has incorporated and the dough comes together.
  3 Cups All-purpose flour
• Spread out a piece of plastic wrap onto the counter. Turn out the dough onto the plastic wrap. If the dough is slightly crumbly, gently knead it together. Place in the refrigerator for 30 minutes.
• Once chilled, preheat the oven to 350℉ (177℃). Prepare your baking trays with parchment paper.
• Divide the dough into two parts. Lightly flour a clean flat surface and place the dough on top. Gently knead the dough and press flat with your palm. Roll out the dough, turning it as you roll for even thickness. If it's sticky, sprinkle flour on top of the dough. Roll the dough out to 1/4 inch thick.
• Cut out your shapes and place on a baking tray, 2 inches apart. 3-4 inch shapes should be baked for 9-10 minutes. Shapes smaller than 3 inches should bake for 7-8 minutes. Shapes larger than 4 inches should bake for 10-11 minutes. Look for just barely golden edges.
• Once the oven goes off, take out the cookies and move to a cooling rack. Don't let them sit on the hot pan or they will keep baking. Allow the cookies to cool completely before decorating.

Easy Royal Icing Recipe with Egg Whites

• Attach the whisk attachment to your stand mixer. If using liquid egg whites, measure out 3.4 fl oz. If using fresh eggs, separate your egg whites from the yolks.
  3 egg whites or about 3.4 fl oz pasteurized liquid egg whites
• In the bowl of a stand mixer, add your egg whites. Beat the egg whites at low speed until frothy, about 30 seconds. Add powdered sugar one cup at a time and mix on low speed in-between additions.
  4 cups powdered sugar
• After all the sugar is added, add in the water and mix on medium-high speed for 2-3 minutes. To test the icing consistency, run a knife down the center of the icing. It should take about 15-20 seconds for the line to smooth over. If your icing is too thick, add 1 tsp of water, mix, and check again.
  1 tbsp water

Marbling

• Make sure cookies are completely cooled before dipping. Add parchment or wax paper underneath a wire cooling rack to catch any icing drips.
• Scoop royal icing into a shallow bowl. Add a small drop of gel food dye. With a scribe tool or toothpick, gently create swirl motions to spread out the dye.
• Hold the edges of your cookie, dip directly down into the royal icing but don't push down. Lift up the cookie and let the excess royal icing drip off. You can gently shake the cookie. Set cookie onto the wire cooling rack. Add more royal icing and food gel dye as needed.
• Plain cookies or decorated cookies can last in an airtight container for 1 week.

Optional Glitter

• Let the top layer of the royal icing (also called crusting) dry for at least 10-15 minutes. Although the tops of the cookie look dry, they are easily broken through with pressure. I recommend letting the royal icing dry overnight before adding details.
• Add 1/4 tsp vodka (or clear vanilla extract) and luster powder into a small bowl and mix to make a paste. If too thick and a drop more liquid. The alcohol evaporates as it dries so don't let the mixture sit out too long.
  ¼ tsp vodka (or clear vanilla extract), ½ tsp luster powder
• With a square shaped brushed, dip into the luster paint and gently swipe the cookie. Pressing too hard can crack the thin dried surface. Let the cookies dry overnight before packaging or serving.