1-First, start by creaming together the softened butter and sugar until they’re well combined this creates a fluffy base that makes your cookies tender. Next, beat in the eggs and vanilla extract to add moisture and depth of flavor, turning your mix into something truly special.

2-Gradually add the flour, baking powder, and salt, mixing on low to medium speed until the dough forms. It should feel soft and pliable, not sticky, which is a sign you’ve got it perfect. Divide the dough into two equal portions, shape them into flat discs, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight to make handling easier.

3-Once chilled, preheat your oven to 350°F (175°C) and roll out one disc on a floured surface to about ¼ to ½ inch thickness thinner for crispier cookies, thicker for a softer bite. Use your favorite cookie cutters to make shapes and place them 1 inch apart on parchment-lined baking sheets to prevent spreading.

4-Re-roll the leftover dough up to two times for more cookies, but don’t overdo it to keep the texture great. If you like, brush the unbaked cookies with milk or cream and add sprinkles for a fun twist. Bake for 9-10 minutes until they’re puffed and the edges are set but not browned, then cool on the sheets for 3-5 minutes before moving to wire racks.

5-For the frosting, whisk sifted powdered sugar with 3-4 tablespoons milk, 2 ½ tablespoons light corn syrup, and ½ teaspoon vanilla extract until smooth. Adjust the milk for the right consistency, divide into portions, and add gel food coloring. Decorate by outlining and filling the cookies, then let them sit at room temperature for at least 3 hours to harden. If you’re in a hurry, pop them in the fridge to speed things up.