Gather all your ingredients before you start baking. Ensure your butter is softened to room temperature and your eggs are at room temperature for maximum fluffiness.

In a mixing bowl, cream together the softened butter and sugar until smooth. This should take about 3-5 minutes. Add in the egg and extracts, mixing until well combined. Then, gradually add in the dry ingredients. Mix until a dough forms, being careful not to overmix.

Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour. This helps the dough hold its shape while baking and makes it easier to cut.

While the dough is chilling, preheat your oven to 350°F (175°C).

Once chilled, roll out the dough on a floured surface to about 1/4 inch thick. The thickness can be adjusted based on desired texture.

Use cookie cutters to cut out shapes representing spring themes, such as flowers, bunnies, or butterflies. Place each cut-out on a baking sheet lined with parchment paper.

Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on a wire rack.

While the cookies cool, prepare the royal icing. Beat the egg whites until frothy, then gradually add powdered sugar and beat until the mixture holds stiff peaks. Divide into bowls and color as desired using food coloring.

Once the cookies have cooled, use piping bags or simple zip-top bags with the corners trimmed to pipe frosting on the cookies. Use brushes or toothpicks to create detailed designs.

Allow your cookies to dry completely. This may take several hours or overnight depending on the humidity.