# What You Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Royal Icing & Decorations
08 - 2 cups powdered sugar, sifted
09 - 1 1/2 tablespoons meringue powder
10 - 3 tablespoons water, plus additional as needed
11 - Gel food coloring in pastel pink, lavender, turquoise, and teal
12 - Edible pearl sprinkles
13 - Edible shimmer dust (optional)
# Directions:
01 - Combine all-purpose flour, baking powder, and salt in a bowl and whisk thoroughly. Set aside.
02 - In a large bowl, beat softened butter and granulated sugar until the mixture is light and fluffy, approximately 2 minutes.
03 - Add the egg and vanilla extract to the creamed mixture and beat until fully combined.
04 - Gradually add the dry ingredients to the butter mixture, stirring gently until just incorporated to avoid overworking the dough.
05 - Divide the dough into two equal portions, shape each into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
06 - Set oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
07 - On a lightly floured surface, roll chilled dough to 1/4-inch thickness. Cut out seashell shapes using a seashell cookie cutter.
08 - Place cutouts on prepared baking sheets, positioning them 1 inch apart to allow for slight expansion.
09 - Bake for 10 to 12 minutes until the edges are just beginning to turn golden. Transfer to wire racks and cool completely.
10 - Whisk together powdered sugar, meringue powder, and water until stiff peaks form. Divide icing into separate bowls and tint with selected gel colors.
11 - Decorate cooled cookies with royal icing, applying edible pearl sprinkles and shimmer dust as desired. Allow decorations to set fully before serving.
