Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tbsp (15 ml) Pure Vanilla Extract
  • 3 cups (360 g) All-Purpose Flour (Plain Flour)
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Fine Sea Salt
  • 4 cups (480 g) Confectioner’s Sugar, sifted (for icing)
  • 3 tbsp (25 g) Meringue Powder (for icing)
  • 6–8 tbsp (90–120 ml) Water or Lemon Juice (for icing)
  • Gel Food Colouring (as needed)

Instructions:

  1. Cream the Butter and Sugar: In a stand mixer, beat the softened butter and sugar on medium speed until light and fluffy (3-4 minutes). Scrape down the sides regularly.
  2. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Ensure everything is fully combined.
  3. Combine Dry Ingredients: Whisk the flour, baking powder, cinnamon, nutmeg, and salt together in a separate bowl.
  4. Incorporate Flour: Gradually add the flour mixture to the wet ingredients on low speed, mixing only until just combined. Do not overmix.
  5. Shape and Chill (Crucial Step): Divide the dough into two flattened disks. Wrap each disk tightly in plastic wrap and chill in the refrigerator for a minimum of 90 minutes, or up to 2 days.
  6. Preheat Oven & Prep Sheets: Preheat the oven to 180°C (350°F). Line baking trays with parchment paper.
  7. Roll the Dough: On a lightly floured surface or between two sheets of parchment paper, roll one chilled disk of dough to a consistent thickness of about 6 mm (1/4 inch).
  8. Cut the Shapes: Use Christmas cookie cutters to cut out shapes. Re-roll scraps only once or twice.
  9. Transfer and Chill (Second Chill): Carefully place the cut-outs onto the prepared baking trays. Return the trays to the fridge for 10–15 minutes before baking to ensure sharp edges.
  10. Bake: Bake cookies for 10–12 minutes, rotating the tray halfway through. The edges should be lightly golden, but the centre should remain pale.
  11. Cool: Let the cookies cool on the tray for 5 minutes before transferring them gently to a wire rack to cool completely.
  12. Prepare the Royal Icing: Whisk the sifted confectioner’s sugar and meringue powder. Slowly add the water until the desired consistency is reached (stiff peak for piping or thinner for flooding).
  13. Decorate: Divide and color the icing using gel dyes. Outline the cookie shapes with a stiffer icing, then fill the centers with a thinner, 'flood' consistency icing. Allow icing to set fully (4–8 hours) before stacking or storing.