In a medium bowl, whisk together the all-purpose flour (500g or 4 cups), baking powder (1 tsp or 5g), and salt (0.5 tsp or 3g). Set aside.

In a large bowl, cream together the softened unsalted butter (225g or 1 cup) and granulated sugar (300g or 1.5 cups) using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.

Add the large eggs (2) one at a time, beating well after each addition. Stir in the vanilla extract (2 tsp or 10ml).

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.

Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm enough to roll.

Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 0.6cm (1/4 inch) thickness. If the dough becomes too soft, return it to the refrigerator for 10-15 minutes.

Using Easter-themed cookie cutters (like bunnies, eggs, chicks, or flowers), cut out shapes from the dough. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 2.5cm (1 inch) between them.

Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. Do not overbake for soft cookies.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cool before decorating.

Prepare the royal icing: In a large bowl, combine the sifted powdered sugar (1kg or 8 cups) with 6 tablespoons (90ml) of milk or water. Stir until smooth. Add more liquid, 1 tablespoon (15ml) at a time, until a thick but pourable consistency is reached. For piping details, a stiffer consistency will be needed.

Divide the icing into small bowls, one for each pastel color you wish to create. Add a few drops of food coloring to each bowl and mix well until the desired pastel shade is achieved. Keep the icing covered with a damp cloth or plastic wrap to prevent it from drying out.

Decorate the cooled cookies using the pastel icings. You can use piping bags with small tips for intricate designs or a simple spoon or offset spatula for flooding the cookies. Allow the icing to set completely, which may take several hours, depending on humidity.

Once the icing is completely dry, store the cookies in an airtight container at room temperature. They can be stored for up to a week.