# What You'll Need:
→ Sugar cookie dough
01 - 2 1/2 cups all-purpose flour
02 - 1 cup (2 sticks) unsalted butter, softened
03 - 3/4 cup granulated sugar
04 - 1 large egg
05 - 2 teaspoons pure vanilla extract
06 - 1/2 teaspoon almond extract (optional)
07 - 1/2 teaspoon fine salt
→ Gold royal icing
08 - 3 cups sifted powdered sugar
09 - 2 large egg whites (or 4 tablespoons meringue powder + 1/4 cup water)
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon pure vanilla extract
12 - Gel food coloring as desired
13 - Edible gold luster dust, as needed for detailing
14 - Clear alcohol (vodka) or lemon extract, a few drops to thin gold paint
# How to Prepare:
01 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until pale and aerated, about 3–4 minutes. Add the egg, vanilla and almond extract (if using) and mix until homogeneous. In a separate bowl, whisk the flour with the salt; add the dry ingredients to the butter mixture in two additions and mix on low until a soft dough forms. Do not overwork.
02 - Divide the dough into two disks, wrap tightly in plastic and refrigerate for at least 30 minutes to firm. Chilling improves handling and reduces spreading during baking.
03 - Preheat the oven to 350°F. On a lightly floured surface, roll one disk to 1/4-inch thickness. Use Taurus or zodiac cutters to stamp shapes, transfer cut pieces to parchment-lined baking sheets spaced about 1 inch apart, rerolling scraps as needed.
04 - Bake the cookies 10–12 minutes, until the edges are just beginning to color. Rotate pans halfway through for even baking. Transfer cookies to a cooling rack and let cool completely before decorating.
05 - Whisk egg whites (or reconstituted meringue powder) to soft peaks. Gradually add sifted powdered sugar and beat until stiff, glossy peaks form. Add lemon juice and vanilla; adjust consistency with small amounts of water for piping (stiffer) or flooding (slightly runnier). Portion icing into bowls for color adjustments.
06 - Tint portions of icing with gel colors to desired shades; reserve a white portion for mixing with gold. Load piping bags fitted with appropriate tips for outlining and flooding. Test flow on parchment and adjust consistency as needed.
07 - Outline each cookie with stiffer icing, then flood with a thinner consistency. Allow the base layer to crust for about 2 hours at room temperature. Mix edible gold luster dust with a few drops of clear alcohol or lemon extract to make a paint; use a fine brush to add Taurus symbols, constellation lines or accents once the flood layer is fully dry.
08 - Allow gold detailing to dry completely before stacking. Arrange cooled, decorated cookies in a box lined with parchment. Include a themed insert if desired and store in a cool, dry place until gifting.
