In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, ensuring you mix well after each addition. Stir in the aromatic vanilla extract and almond extract (if using) to elevate the flavors.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg, ensuring all dry ingredients are well-mixed.

Slowly incorporate the dry ingredients into the wet mixture at low speed until just combined. The key here is not to overmix; we want tender cookies!

Divide the dough in half, flatten each half into a disc, and wrap each disc tightly in plastic wrap. Refrigerate the dough for at least 2 hours or, for the best flavor, let it chill overnight.

As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to ensure easy cookie transfers.

On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness while keeping the other disc in the fridge.

Use your favorite cookie cutters to create festive shapes from the rolled-out dough. Re-roll the scraps and continue cutting cookies until the dough is all used up.

Transfer the cookie shapes onto your prepared baking sheets, making sure to leave about 1 inch of space between each cookie for even baking.

Bake for 8-10 minutes or until the edges are lightly golden brown.

Let the cookies cool on the baking sheets for a few minutes before moving them to a wire rack. Ensure they are completely cool before diving into the decorating process.

In a large bowl (or the bowl of your stand mixer), combine the sifted powdered sugar and meringue powder to create the icing base.

Gradually pour in warm water, mixing at low speed until combined. Stir in the vanilla extract for that extra touch of flavor.

Continue mixing until the icing turns smooth and glossy. If it’s too thick, add a tad more water. If it’s too thin, thicken it up with more powdered sugar.

Separate the icing into bowls based on how many colors you want to work with. Add a few drops of gel food coloring to each bowl, stirring until the colors are even.

Transfer each colored icing into piping bags fitted with small round tips.

Using a thicker icing (piping consistency), carefully outline the edges of each cookie. Allow the outlines to dry for a few minutes before flooding.

Thin out your remaining icing with water to create a flood consistency, then fill in the outlined cookies using a spoon or squeeze bottle.

For a polished finish, use a scribe tool or toothpick to gently spread the icing and pop any pesky air bubbles.

With the flood icing still wet, get creative! Sprinkle edible glitter, add more icing colors, or create designs with lines and dots.

Once decorated, allow the cookies to dry completely, usually taking several hours or overnight.