Royal icing cookies

Directions

1. Combine the flour, sugar, and cold butter in a mixer until you have a smooth dough. ≈ 4 min
2. Add the egg and baking powder, and mix well to obtain a smooth, firm batter. ≈ 4 min
3. Transfer to a lightly floured surface and form a ball. Cover with plastic wrap and refrigerate for 30 minutes. ⏱ 30 min
4. Preheat your oven to 180 °C (350 °F). ⏱ ≈ 10 min
5. Roll out the dough on a lightly floured work surface to a thickness of about 4 mm. Cut out shapes using a cookie cutter or knife, and place them in the baking pan lined with parchment paper. ≈ 3 min
6. Bake for 25 minutes, or until the cookies are golden brown. ⏱ 25 min
7. In an electric hand mixer, whip the egg whites to stiff peaks. Gradually add the powdered sugar and mix until you have a smooth, glossy cream. Then, add the lemon juice. ≈ 10 min
8. If you want to color the cream, divide it into portions and color it with food coloring. ≈ 3 min
9. To use the cream, use a whisk. If you don’t have a whisk, whip the cream by hand. ≈ 3 min