For the Cookies:

Cream the butter and sugar:

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.

Add wet ingredients:

Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated.

Mix the dry ingredients:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

Chill the dough:

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).

Roll and cut:

Preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use wedding-themed cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.

Bake:

Bake for 8–10 minutes or until the edges are just starting to turn golden. Allow the cookies to cool completely on a wire rack before decorating.

For the Royal Icing:

Prepare the icing:

In a mixing bowl, beat the egg whites or meringue powder mixture until frothy. Gradually add the powdered sugar and beat until stiff peaks form. Mix in the vanilla or almond extract.

Divide and color:

Divide the icing into bowls and add gel food coloring as desired. Cover with plastic wrap to prevent drying out.

Decorate:

Use piping bags fitted with fine tips to outline and flood the cookies with royal icing. Use a toothpick to help spread the icing evenly or create intricate designs. Add embellishments like edible pearls, sprinkles, or metallic luster dust for a sophisticated touch.

Dry:

Allow the decorated cookies to dry at room temperature for 4–6 hours or overnight for the icing to set completely.