For the Cookies:

1 cup white sugar

14 oz (400g) butter, softened

2 eggs

2 tsp vanilla extract

1 tsp almond extract (for a festive flavor lift)

Zest of 1 orange (optional, for brightness)

6 cups plain flour

For the Icing:

6 tbsp meringue powder

8 tbsp water

2 tsp lemon juice

7 cups powdered sugar, sifted

Extra water (for thinning)

Gel food coloring (red, green, gold, white)

Sprinkles, edible glitter, or crushed candy canes (for topping)

Scale

Preheat oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper.

In a large bowl, cream butter and sugar until fluffy. Add eggs, vanilla, almond extract, and orange zest. Mix until smooth.

Gradually mix in flour until dough forms. If needed, add a tablespoon of milk to bring it together.

Roll dough to ¼-inch thickness. Cut with cookie cutters—trees, stars, mittens, you name it.

Place on baking sheets and chill for 10–15 minutes.

Bake 10–12 minutes until edges are just golden. Cool completely.

For icing, whisk meringue powder, lemon juice, and water. Add sugar gradually, beating until glossy. Thin with water if needed.

Divide icing into bowls, add food coloring, and decorate. Use sprinkles, glitter, or crushed candy canes for extra flair. Let set.