01 -
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
02 -
In a large mixing bowl, cream the softened butter and granulated sugar using a mixer on medium speed until light and fluffy, about 2 minutes.
03 -
Beat in the large egg and vanilla extract until the mixture is smooth and fully incorporated.
04 -
Gradually blend the flour mixture into the butter mixture, alternating with cream soda, mixing until a soft dough forms.
05 -
Cover the dough and chill in the refrigerator for at least 1 hour to maintain shape during baking.
06 -
Preheat oven to 350°F. Line baking sheets with parchment paper. Roll dough into 1 1/2-inch balls and space evenly on the sheets. Bake for 10 to 12 minutes, until edges are set but centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
07 -
In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar and beat until well combined. Mix in heavy cream and vanilla extract and beat until light and fluffy.
08 -
Divide icing evenly between two bowls. Tint one batch red and the other gold using gel food coloring. Fill a piping bag with both icings placed side by side for a swirled effect.
09 -
Pipe or spread red and gold swirled icing generously onto fully cooled cookies. Optionally, sprinkle edible glitter or decorative sprinkles over the top. Allow icing to set before serving.