Make the Royal Icing

1. Combine the water and meringue powder in the bowl of a stand mixer and hand whisk for 30 seconds.
2. Add cream of tartar and hand whisk for 30 seconds.
3. Add all of the icing sugar and mix with the paddle attachment of a stand mixer on low for 10 minutes. Icing will turn glossy.
4. Add 1 teaspoon of vanilla. Use clear vanilla if you are not adding food color.
5. Tint with liquid or gel food color.

Make the sugar cookies:

1. Place butter and sugar in bowl of a stand mixer and mix on medium speed until combined. Add the eggs one at a time. Continue mixing and add the salt and vanilla.
2. Add the flour in one batch. Cover the bowl with a towel before you mix to prevent flour from going everywhere. Mix until just combined.
3. Roll out on a floured surface to 1/4 – 3/8 inch. Cut out shapes with cookie cutters. Optional: Chill for 10 minutes to 1 hour, to help cookies keep their shape when baking.
4. Bake on a parchment paper-lined baking sheet at 350 Fahrenheit for 10-12 minutes, until edges are golden brown and center no longer looks wet.