Make the dough: Whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until creamy, about 2 minutes. Mix in egg, vanilla, and almond extract. Add dry ingredients and mix until a soft dough forms.

Chill: Divide dough in half, flatten into disks, wrap, and chill 1–2 hours until firm. Chilling prevents spread and makes clean cuts easier.

Roll and cut: Preheat oven to 350°F (175°C). Roll dough on lightly floured parchment to 1/4 inch thick. Cut shapes and place on parchment-lined sheets. Re-chill cutouts 10–15 minutes if the dough has warmed.

Bake: Bake 9–12 minutes until edges are set and just start to turn golden underneath. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.

Mix royal icing: In a stand mixer bowl, combine powdered sugar and meringue powder. Add 6 tablespoons water and extract, then beat on low until combined. Increase speed to medium for 3–4 minutes until glossy. Adjust with water to reach a thick “piping consistency” (like toothpaste).

Create flood icing: Divide icing into bowls. Thin portions with water a few drops at a time until it ribbons back into itself in about 10–12 seconds. Keep thicker icing for details and petals.

Color your palette: Tint icing using gel colors sparingly. Spring set: white, blush pink, lavender, soft yellow, sage/mint, and a touch of dusty blue. Cover bowls with plastic wrap touching the surface to prevent crusting.

Base coat (flood): Pipe an outline on each cookie with piping-consistency icing, then fill with flood icing. Use a scribe to nudge icing to edges and pop bubbles. Let dry 2–4 hours until set to the touch.

Wet-on-wet florals: While the base is still wet, add dots or teardrops of contrasting color, then drag a scribe through to make simple five-petal blossoms. This is great for soft, blended flowers.

Layered petals: For more defined blooms, wait until the base is dry. Use thicker icing and a petal tip (#101/102) to pipe small roses and tulips. Squeeze, wiggle slightly, and relax pressure to form petals. Practice on parchment first.

Leaves and vines: Use a leaf tip (#349/352) with sage icing. Apply firm pressure, pull slightly, and release to create a tapered leaf. For vines, use a #1 or #2 tip and draw gentle curves.

Baby in Bloom accents: Add tiny buds (dots with a pull), micro florals, and white dots for baby’s breath. On onesie or plaque cookies, pipe the phrase “Baby in Bloom” in a fine tip once the surface is dry.

Dry completely: Let cookies dry uncovered 8–12 hours or overnight until the icing is fully hard. Do not stack until set.

Optional finishes: Brush on a little edible luster dust for a soft sheen, or add a few white nonpareils to flower centers. Keep it minimal for a fresh, spring feel.