• 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 speed 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 or overnight.
• Once chilled, preheat the oven to 350℉ (177℃). Prepare your baking trays with parchment paper. (If chilling dough overnight, take it out of the refrigerator about 30 minutes before rolling into shapes).
• Divide the dough into two parts. Lightly flour a clean flat surface and place the dough on top. Gently press the dough flat with your palm. Use a rolling pin to 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 or until the bottoms are just golden brown.
• 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.

Royal Icing

• 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 and beat them 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).
• Decorate cookies with royal icing. Follow the instructions on the blog post for how to decorate each cookie. Let the royal icing air dry for 12 hours or overnight before arranging into a bouquet.
• Plain cookies or decorated cookies can last in an airtight container for 1 week. Or in the freezer for up to 2 months.