# List of ingredients:
→ Sugar cookies
01 - All-purpose flour — 2 1/2 cups
02 - Unsalted butter, softened — 1 cup (2 sticks)
03 - Granulated sugar — 3/4 cup
04 - Large egg — 1
05 - Pure vanilla extract — 2 teaspoons
06 - Almond extract (optional) — 1/2 teaspoon
07 - Salt — 1/2 teaspoon
→ Gold royal icing
08 - Powdered (confectioners') sugar, sifted — 3 cups
09 - Large egg whites — 2 (or 4 tablespoons meringue powder + 1/4 cup water)
10 - Lemon juice — 1 teaspoon
11 - Vanilla extract — 1/2 teaspoon
12 - Edible gold luster dust — as needed
13 - Clear alcohol (vodka) or concentrated lemon extract — a few drops to suspend luster dust for painting
# How to make it:
01 - In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is pale and fluffy, about 3–4 minutes on medium speed.
02 - Add the large egg, pure vanilla extract and almond extract (if using) to the creamed butter; mix until fully incorporated and smooth.
03 - Whisk the all-purpose flour and salt in a separate bowl. Add the dry mixture to the wet ingredients gradually, mixing just until a soft dough forms. Divide the dough into two discs, wrap each tightly in plastic and refrigerate for at least 30 minutes to firm.
04 - Preheat the oven to 350°F. Lightly flour a work surface and roll chilled dough to approximately 1/4 inch thickness. Use Taurus- or zodiac-themed cutters to stamp shapes, transferring cut cookies to parchment-lined baking sheets spaced about 1 inch apart.
05 - Bake cookies 10–12 minutes, or until edges are just turning golden. Remove from oven and cool completely on wire racks before applying any icing.
06 - Beat the egg whites (or dissolve meringue powder in the specified water) to soft peaks, then gradually add sifted powdered sugar and continue beating until the icing forms stiff, glossy peaks. Add lemon juice and vanilla, then mix briefly to incorporate. Adjust consistency for outlining and flooding by adding a few drops of water if necessary.
07 - Divide the royal icing into portions and tint as desired with gel color. Reserve a plain white portion for mixing with gold. Transfer icings to piping bags fitted for outlining and flooding.
08 - Outline each cookie with the thicker icing, then flood the interior with thinner icing. Allow flooded icing to set until firm to the touch, approximately 2 hours at room temperature.
09 - Mix edible gold luster dust with a few drops of clear alcohol (or lemon extract) to create a paintable suspension. Using a fine paintbrush, apply gold accents—Taurus glyphs, constellation dots or decorative highlights—only after the royal icing is fully dry.
10 - Allow painted details to dry completely. Neatly arrange cookies in a lined gift box with parchment or tissue paper, adding a themed insert if desired.
