Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream together softened butter and white sugar until light and fluffy (3-4 minutes).

Add eggs, vanilla extract, almond extract, and orange zest. Mix on low speed until well incorporated (about 2 minutes).

Gradually add flour to the mixture, mixing on low speed. Continue until a soft dough forms (about 3-4 minutes).

Roll out dough on a lightly floured surface to about ¼-inch thickness and use cookie cutters to shape.

Place cut cookies on prepared baking sheets, chill for 10-15 minutes, then bake for 10-12 minutes until edges are lightly golden.

Allow cookies to cool for 5 minutes on the sheets, then transfer to wire racks to cool completely.

Prepare icing by whisking together meringue powder, lemon juice, and water. Gradually add sifted powdered sugar until glossy and thick.

Divide icing into bowls, add gel food coloring, and decorate cookies with icing and toppings.

Let cookies sit at room temperature for about 1-2 hours for the icing to set completely.