Make the dough. In a bowl, whisk flour, baking powder, and salt. In a mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. Add egg, vanilla, and almond extract. Mix in the dry ingredients just until combined. The dough should be soft but not sticky.

Roll and cut. Divide dough in half. Roll each piece between two sheets of parchment to about 1/4 inch thick. Cut shapes and transfer to a lined baking sheet. Gather scraps and re-roll once if needed.

Chill briefly. Pop trays in the fridge for 15–20 minutes. Chilled dough holds shape better and prevents spread.

Bake. Bake at 350°F (175°C) for 9–12 minutes, depending on size. Edges should look set and barely golden. Cool on the sheet for 2 minutes, then move to a rack to cool completely.

Make royal icing. In a clean bowl, combine powdered sugar and meringue powder. Add 6 tablespoons water and mix on low, then medium, until thick and glossy, 2–3 minutes. Add more water a teaspoon at a time until you reach your desired consistencies.

Set icing consistencies. Outline/flood base: Medium flood, about 12–15 second consistency (a ribbon disappears in that time).

Details and florals: Thick piping consistency for petals and leaves that hold shape.

Tint colors. Divide icing and tint with gel colors. Keep it soft and muted by adding color a little at a time. Cover bowls with plastic wrap touching the surface to prevent crusting.

Base coat. Pipe an outline on each cookie with your base color (white or pale blush), then flood to fill. Use a toothpick to nudge icing into corners and pop bubbles. Let set 2–3 hours or until the surface is dry to the touch.

Plan your florals. Lightly sketch a vine or wreath with an edible marker, or freehand a small cluster in one corner. Odd numbers of flowers and little trios of leaves look balanced and natural.

Simple blossom technique. Using thick icing in pink or peach with a small round tip, pipe 5 tiny dots in a circle. Immediately use a clean, slightly damp brush or scribe to pull each dot inward to meet at the center, creating five soft petals. Add a tiny yellow dot in the middle for the stamen.

Rosebud technique. Pipe a small teardrop in pink, then add one or two short curved lines along one side to suggest folded petals. Keep them small for a delicate look.

Leaves and vines. With green icing at thick consistency, use a leaf tip or a small round tip to pipe tiny leaves. For a leaf tip, squeeze, pull, and release to form a point. For a round tip, pipe a dot, drag to a point, and lift. Add a few thin vine lines for movement.

Add “Baby in Bloom.” If you like, use a fine round tip and dark green or gray icing to write “Baby in Bloom” on plaque-shaped cookies. Keep your pressure light and steady. Practice on parchment first.

Dry completely. Let finished cookies dry uncovered at room temperature for 6–8 hours, or overnight, until the icing is fully set and stackable.

Optional finishing touches. Add a dusting of edible luster dust on petals, a few edible pearls in centers, or a whisper of gold leaf for a luxe touch. Use sparingly to keep the design elegant.