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1
Sift together flour and salt into a bowl.
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2
In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light.
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3
Add the sugar and the eggs, 1 at a time, until incorporated and combined.
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4
Add vanilla and cinnamon.
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5
Reduce the speed to low and gradually add the flour to the butter, sugar, egg mixture.
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6
Mix until batter looks smooth.
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7
Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic.
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8
Chill in the refrigerator for 2 1/2 hours.
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9
Preheat oven to 350 degrees F.
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10
With a rolling pin covered in flour, roll out dough quarters 1 at a time, on a floured work surface to 1/4 to 1/8-inch thick.
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11
Use a variety of cutters to cut out cookies.
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12
Transfer to a baking sheet lined with parchment and space cookies about 1 1/2 inches apart.
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13
Bake cookies until they are golden brown, about 8 minutes.
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14
Using a using a spatula, transfer cookies to a wire rack to cool.
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15
In the bowl of a standing mixer, add sugar and meringue powder.
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16
Mix on low speed until thoroughly combined, then drizzle in 1/2 cup of cold water.
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17
Beat until thick and glossy.
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18
Add the lemon juice to thin it out slightly.
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19
Add red food coloring a little at a time until you achieve a pretty pink color.
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20
Once cookies are cool, coat the cookies with the pink frosting, using an offset spatula.
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21
You can use a toothpick to carefully spread out the frosting in the small spaces.
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22
Sprinkle with pink sanding sugar for a glitzy effect.
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23
Let the frosting dry for 1 full day.
