• 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.
• 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.
• 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.
• 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.
• 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.
• Decorate cookies with royal icing. Let the royal icing air dry before covering. For gifting or mailing, let the icing dry for 12 hours or more.
• Plain cookies or decorated cookies can last in an airtight container for 1 week.

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. 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.
• After all the sugar is added, set the speed to medium-high and beat until stiff peaks form (5-8 minutes). When removing the whisk attachment, the peaks should stand up without running back into the bowl.
• Your icing is ready! Add to the shallow bowl. If making this icing ahead of time or during the dough chilling process, cover with a damp paper towel to avoid crusting over.

Marbling

• Make sure cookies are completely cooled and your royal icing is ready. Add parchment paper underneath a wire cooling rack.
• Scoop royal icing into the shallow bowl.
• Add a small drop of each food gel dye color you're using. With a scribe tool or toothpick, gently create swirl motions to spread out the dye.
• Hold your cookie and dip into the royal icing but don't push it 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. If you have too much icing, it will drip onto the parchment paper.
• Let the top layer of the royal icing (also called crusting) dry about 10-15 minutes. Add 1/4 tsp vodka (or clear vanilla extract) and luster powder into a tiny bowl and mix to make a paste. If too thick and a drop more liquid. The alcohol evaporates as it dries and leaves the glitter.
• With the square shaped brushed, dip into the luster paint and gently swipe the cookie. Pressing too hard can crack the thin dried surface. For the best taste, let the cookies dry overnight before packaging or serving.