Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a separate bowl, beat butter and sugar on medium until light and fluffy, about 2–3 minutes.

Add egg and extracts: Mix in the egg, vanilla, and almond extract until just combined.

Combine: Add dry ingredients in two batches. Mix on low until the dough comes together. It should be soft but not sticky.

Chill: Divide dough in half, flatten into discs, wrap, and chill for 45–60 minutes to prevent spreading.

Preheat and prep: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll and cut: Roll one disc at a time on a lightly floured surface to about 1/4-inch thick. Cut shapes and transfer to trays.

Bake: Bake 9–11 minutes, until edges are set and just barely golden. Cool on the sheet for 5 minutes, then move to a rack.

Make royal icing: In a bowl, whisk powdered sugar and meringue powder. Add 5 tablespoons water and extract (if using). Beat on medium until glossy, 2–3 minutes. Adjust with water drops for flooding or more powdered sugar for outlining.

Color and load: Divide icing into bowls. Tint with gel coloring. Place outlining icing in piping bags with small round tips; thin some icing slightly for flooding and place in separate bags or squeeze bottles.

Outline and flood: Pipe outlines on cooled cookies. Let set a few minutes. Flood the centers and use a toothpick to nudge icing into corners.

Add details: Once the base is matte (about 30–60 minutes), pipe details like lace, monograms, or florals. Add pearls or sanding sugar while icing is wet.

Dry completely: Let cookies dry uncovered 6–12 hours, or until fully set and stackable.