Chill dough at least one hour to prevent spreading and maintain sharp edges; chill longer if kitchen is warm., Use only a light dusting of flour when rolling out dough to avoid dry edges., Bake cookies until edges just begin to turn golden for a tender middle and crisp edges., Meringue powder and warm water give royal icing a stable texture that holds shape well., Allow flooded icing to dry overnight before adding piped details to avoid cracking., Store finished iced cookies in an airtight container at room temperature with parchment layers; avoid refrigeration which can soften icing., Optional butter/shortening blend can give firmer edges but slightly alters taste., Gel or paste food coloring is preferred as liquid dyes thin the icing and alter texture., Variations include almond extract, citrus zest, cocoa powder substitution, spices, different shapes, and decorative additions like edible glitter or sanding sugar., Freeze dough or undecorated baked cookies for make-ahead convenience; do not freeze iced cookies as royal icing does not freeze well.