What You Will Need:

COOKIES

1 1/2 cups (195 grams or .75 Pints) all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (113 grams or .25 Pints) unsalted butter, room temperature

1/2 cup (100 grams or .25 Pints) granulated white sugar

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

ROYAL ICING

1 large egg white

1 teaspoon fresh lemon juice

1 1/2 cups (165 grams or .75 Pints) confectioners (powdered or icing) sugar, sifted

What To Do:

COOKIES

1. In a separate bowl whisk together the flour, salt, and baking soda.
2. In another bowl, use your electric mixer or a hand mixer to beat the butter and sugar until they are light and fluffy (about 3-4 minutes).
3. Add the beaten egg and vanilla extract and beat until combined.
4. Add the flour mixture and beat until you have a smooth dough.
5. Wrap the dough in plastic wrap and refrigerate for about one hour until firm enough to roll.
6. Preheat oven to 177 degrees C and place the rack in the center of the oven.
7. Line two baking sheets with parchment paper. 
8. Remove the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1 cm.
9. Cut out shapes using a lightly floured cookie cutter and transfer cookies to the baking sheet.
10. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
11. Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with coloured crystal or sparkling sugar. 
12. Bake cookies for about 8-10 minutes or until they are just beginning to brown around the edges.
13. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
14. Frost with royal icing and sparking sugar, if desired. Be sure to let the royal icing dry completely before storing.
15. Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

ICING

1. In the bowl of your electric mixer (or with a hand mixer), beat the egg white with the lemon juice.
2. Add the sifted powdered sugar and beat on low speed until combined and smooth.
3. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.