Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream softened butter and granulated sugar together until light and fluffy.

Beat in the egg and vanilla extract until fully incorporated.

In a separate bowl, whisk flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until a stiff dough forms.

Roll dough to 1/4-inch thickness on a lightly floured surface and cut into Easter shapes like eggs, bunnies, and chicks.

Bake for 8 to 10 minutes until the edges are just set but not browned; transfer to a wire rack to cool completely.

To make royal icing, combine powdered sugar, meringue powder, and water in a stand mixer bowl.

Beat on medium-high speed for 7-10 minutes until the icing forms stiff, glossy peaks.

Divide icing into separate bowls and tint with gel food coloring; adjust consistency with water for outlining or flooding.

Pipe outlines onto cooled cookies, then flood the centers and allow to dry for at least 6 hours.