Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ tsp (3g) baking powder
  • ¼ tsp (1.5g) salt
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) meringue powder
  • 4 tbsp (60ml) warm water
  • 1 tsp (5ml) vanilla extract
  • ½ cup (60g) rainbow nonpareils
  • 42 lollipop sticks (6-inch)
  • gel food coloring, as desired

Instructions:

  1. Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing on low until a cohesive dough forms.
  3. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for 1 hour.
  4. Preheat oven to 350°F (175°C). Roll the chilled dough on a floured surface to ¼ inch (6mm) thickness.
  5. Cut out stars using a star cutter and place on parchment-lined sheets. Bake for 12–16 minutes until edges are pale mahogany-gold.
  6. Immediately after removing from the oven, gently press a lollipop stick into the base of each star. Let cool completely.
  7. Whisk powdered sugar, meringue powder, and vanilla. Add warm water one tablespoon at a time until the icing reaches a flood consistency.
  8. Divide icing into bowls and add gel food coloring.
  9. Pipe a border around the edge of each star, then fill the center. Immediately cover with rainbow nonpareils before icing sets.
  10. Allow cookies to dry for 4–6 hours.