I start by preheating the oven to 350°F (180°C).

In a big bowl, I cream the softened butter with the sugar using a hand mixer until it looks fluffy.

Then I crack in the egg and add a few drops of vanilla. I beat that in until everything is mixed well.

In another bowl, I stir together the flour, baking powder, and salt.

Slowly, I add the dry mix into the wet mix, a little at a time. I stir with a spatula at first and then use my hands to bring the dough together.

I roll the dough out on a floured surface until it’s about ¼ inch thick.

Using animal-shaped cookie cutters, I cut out as many cookies as I can. I re-roll the dough scraps and cut more shapes.

I place the cookies on a baking sheet lined with parchment paper, leaving a little space between them.

I bake them for 8 to 10 minutes until the edges are just golden. Then I cool them completely on a wire rack.

I mix the sifted powdered sugar with lemon juice in a small bowl until it turns smooth and a little thick.

I divide the icing into bowls and add different food colors to each.

Once the cookies are cool, I use a small spoon or a piping bag to decorate them.

I press on silver balls while the icing is still wet to make eyes or decorations.

Then I let the icing set for about 30 minutes before serving.