Ingredients
Method
- Make the cookie dough: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar until light and fluffy. Mix in the egg and vanilla until smooth.
- Add the dry ingredients and mix just until a dough forms. Divide dough into 2 discs, wrap, and chill for at least 1–2 hours.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll chilled dough to about 1/4-inch thickness. Cut into makeup-themed shapes (lipstick, lip gloss, perfume bottle, palette, skincare tube). Re-roll scraps as needed.
- Bake 8–10 minutes, or until edges are just set (not browned). Cool on the pan 5 minutes, then transfer to a rack to cool completely.
- Make royal icing: Beat powdered sugar, meringue powder, and water until thick and glossy (about 3–5 minutes). Cover bowl with a damp towel when not using to prevent drying.
- Color the icing with gel food coloring. Thin small portions with a few drops of water for 'flood' icing (smooth filling), keeping some thicker for piping outlines and details.
- Decorate: Pipe outlines on cooled cookies, then flood with thinned icing. Use a toothpick to spread and pop bubbles. Let set 1–2 hours.
- Add final details: Pipe labels, faux logos, names, and '13' once the base layer is fully set. Let dry fully (preferably overnight) before stacking or packaging.
Notes
For best results, chill dough before cutting to keep shapes sharp. For crisp edges, freeze cut cookies 10 minutes before baking. Keep icing covered when working. Drying time depends on humidity—allow overnight for clean stacking. Store airtight at room temp up to 5 days, or freeze fully dried cookies for longer storage.