Prep: 10 min | Cook: 15 min | Servings: 15 cookies
INGREDIENTS:
For the Cookies:
- 1 cup unsalted butter softened (2 sticks)
- 1 tsp pure vanilla extract
- ½ cup powdered sugar
- 2 cups all purpose flour
- 3 tbsp milk as needed
For the Icing, optional
- 1 ½ cups powdered sugar
- 2 tbsp milk
- food colouring
- sprinkles of choice
DIRECTIONS:
For the Cookies:
Preheat oven to 350° F and line a baking sheet with parchment paper.
Add softened butter to a large mixing bowl or to the bowl of a stand mixer with the paddle attachment and beat until fluffy.
Reduce to low speed and add the vanilla. Slowly add the powdered sugar and flour and beat until completely incorporated, stopping to scrape down the sides as you blend.
Add milk 1 tbsp at a time until the dough forms into a ball.
Place the dough onto a lightly floured surface and roll it to ¼” thick. Cut out your desired shapes and place the cookies on the parchment lined baking sheet.
Place the cookie sheet in the freezer for 15 minutes.
DO NOT skip this step or the cookies will not hold their shape.
Once the cookies have chilled, bake them for 12-15 minutes, or until the bottoms are slightly brown.
Allow the cookies to cool completely on the tray before decorating.
For the Icing:
Combine the powdered sugar and milk in a medium bowl and blend until smooth. Add a few drops of food colouring and blend again. Repeat until desired color is achieved.
Put the frosting in a piping bag or plastic zip closure baggie and cut a small opening in the corner or tip.
Apply the icing to the cookies as desired, followed by sprinkles while the icing is still wet.
Allow the icing to set before storing.
