Cookie dough
- 2 cups unsalted butter, softened
- 1 cup powdered sugar
- 4 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 3-1/2 to 4 cups powdered sugar
- 1/3 cup unsalted butter
- 1 teaspoon pure vanilla
- 2 tablespoons milk (add as needed for easy spreading)
Instructions
- Preheat oven to 350 degrees
- In a medium bowl, mix together the flour, salt and baking powder.
- In a large bowl, mix butter and powdered sugar with a mixer on low speed until the sugar is incorporated, then on medium speed until the mixture is light and creamy. Stir in dry ingredients that have been sifted together (or mixed well with a fork).
- Working with about 1/3 of the dough at a time, roll dough out to about 1/4″ in thickness, on a lightly floured surface. Cut into desired shapes with cookie cutters and place on an ungreased cookie sheet. You can line the cookie sheet with parchment paper to ensure the cookies don’t stick.
- Bake for 13 to 15 minutes, or until the bottoms and edges are lightly browned and the tops are still very light (not browned at all). Cool on a wire rack while preparing frosting.
- Melt the butter in a saucepan or microwave. Mix in the vanilla and 1 tablespoon of the milk. Slowly add in the powdered sugar. Add the second tablespoon of milk as needed for perfect spreading consistency. Beat the icing with a spoon until it’s satiny smooth. If the frosting seems too thick, add more milk — 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Frost and decorate the cookies. Let the cookies sit until the frosting has completely set.
Notes
These cookies taste more buttery the day after they are baked. They keep well for up to two weeks in an airtight container.
Unfrosted cookies can be frozen for up to three months.