Sift together flour and baking powder; set aside

Cream butter and sugars on medium-high until light and fluffy; scrape down sides of bowl

Add vanilla and mix to combine; scrape down sides of bowl

On slow speed, add dry ingredients until fully incorporated (do not over mix); shape dough into large disc

Wrap in plastic; chill in fridge for one hour or overnight

Sift together flour and baking powder; set aside

Weigh butter and powdered sugar into TM bowl; combine together for 30 seconds on speed 3.5

Weigh in granulated sugar with vanilla; mix to combine and cream for 3.5 minutes, speed 3-4

Scrape down sides of bowl at mid point

Add dry ingredients; mix to combine until ingredients start to clump together 15 seconds speeds 1-7

Shape dough into large disc or two discs

Wrap in plastic; chill in fridge for one hour or overnight

Divide disc in two; place on lightly floured surface between parchment paper papers

Divide disc in two; place on lightly floured surface between parchment paper papers (I use a mat and a sleeve on my rolling pin)

Roll to ¼ inch thick; cut with cookie cutter and place on prepared baking sheet about ½ inch from one another

Combine dough a couple of times and continue to roll out and cut into shapes; avoid combining dough more than two times, or it will be tough

Continue with second disc, repeating the process; bake for 9-11 minutes, or until lightly browned only around the edges for a small cookie

Cool on baking sheet for 5 minutes; remove cookies to cool completely on baking rack

Place green candy melts in disposable pastry bag; clip on one end to avoid spillage

Melt in microwave, according to instructions

Snip end off bag ever so carefully, holding up to the light to allow only the tiniest thread of liquid to escape the bag

Dot 3 trees with a dollop of candy melt glue at the tip of each tree and cover the base of each tree at the same time; place a star on the top of each tree and a little gingerbread sprinkle on the base

Repeat this process until all cookies have stars and bases; then proceed, one cookie at a time

Draw a garland on a cookie in a draping fashion, from side to side of tree; plop three red dragees into position on the tree: one top right, one mid-left and one bottom right

Using about 1/2 teaspoon of longish green needle-like sprinkles, sprinkle over wet candy melt garland to affix sprinkles, starting along each side of the tree and finishing down the centre leaving some open space (avoid base)

Shake 24K gold foil flakes over tree for final sparkle; set on cookie sheet with finished cookies

Pack in air tight container, in layers divided with plastic wrap; freeze until ready to serve