Sugar Cookie

1. Combine the butter and sugar in a large bowl and whisk until lightened and smooth
2. Add the baking powder and whisk until well combined
3. Add the egg and flour, and mix until just combined
4. Using your hands knead the dough into a ball
5. Place the ball between two sheets of baking paper and roll the dough out to a large rectangle
6. Place on a baking tray and chill in the fridge for 1 hour or until firm
7. Preheat the oven to 180C/350F and bake for 10-15 minutes, until lightly golden brown (the bake time will depend on the size of your cookies, if you are making smaller cookies it will be closer to 10 minutes and if they are larger they could take up to 15 mins or longer)
8. Remove from the oven and cool completely

Royal Icing

1. Combine the icing sugar and egg white in a medium-sized bowl, and whisk until smooth and shiny
2. Remove half and colour it green, transfer to a piping bag fitted with a small round tip
3. Divide the remaining icing in half and colour half brown, transfer it to a piping bag fitted with a fine round tip (this is needed to pipe the face on the gingerbread men, and the lights on the christmas trees)
4. Remove a small portion of the white icing and colour it pink, place in a small piping bag fitted with a small round tip
5. Transfer the remaining white icing to a piping bag fitted with a small round tip
6. To make the Christmas trees: Pipe a green tree shape following the edges of the cookie and allow to dry for 1 hour. Once slightly dry use the brown icing to pipe a tree stump and lights on the tree. Then press in some mini m&ms, edge side down, to create the light bulbs.
7. To make the gingerbread men: Using the white icing pipe wiggly lines on the arms and legs. Then create the buttons by piping three dots down the centre and pressing three mini m&ms into the icing. Finish it off with a smiley face and two dots of pink for blush.