# What You'll 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 more as needed
11 - Gel food coloring in pastel pink, lavender, turquoise, and teal
12 - Edible pearl sprinkles
13 - Edible shimmer dust (optional)
# Directions:
01 - Whisk together the all-purpose flour, baking powder, and salt in a bowl and set aside.
02 - In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2 minutes.
03 - Add the large egg and pure vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
05 - Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
06 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out the chilled dough to approximately 1/4-inch thickness and cut out seashell shapes using a seashell cookie cutter.
08 - Place the cut cookies 1 inch apart on the prepared baking sheets.
09 - Bake for 10 to 12 minutes, until the edges are just lightly golden. Transfer cookies to wire racks to cool completely.
10 - In a bowl, combine powdered sugar, meringue powder, and water; beat until stiff peaks form. Divide icing into separate bowls and tint with desired gel food coloring.
11 - Decorate the cooled cookies with the tinted royal icing, adding edible pearl sprinkles and shimmer dust as desired. Allow icing to set completely before serving.
