Add room temperature butter and sugar to a large bowl. Using a hand mixer or bench mixer, combine until they’re a creamy texture (approx. 2 minutes). Add extracts and eggs, and mix again until combined.

Mix dry ingredients (flour, salt, baking powder) in a separate bowl. Combine the wet ingredients with the dry ingredients with a wooden spoon. Use your hands for the final part to form a dough ball and place on a lightly floured benchtop.

Use a rolling pin and roll the dough until it’s about 1cm thick. Place on a baking tray and refrigerate for at least 2 hours (or up to 2 days).

Remove from fridge, re-roll dough to desired thickness and use your cookie cutters to shape.

Add cookies to a lined baking pan and bake for 10-15 minutes @175C (depending on thickness). Let cool for another 15 minutes as this will help the centre harden.

Wait for the cookies to cool before icing then combine icing sugar, vanilla extract, butter and food colouring together. Adjust consistency with water until it is as desired (add small amounts at a time)

Spread on cookies (or dip the top of the cookie in).

Refrigerate 4 hours until icing has cooled and hardened.