📖 Instructions

1. First, get your oven preheating to 350°F (175°C). Make sure your baking sheets are lined with parchment paper – this is key for easy removal and cleanup! Also, grab a cookie and put it on the side
2. In a larger mixing bowl, whisk together the flour, baking powder, and salt. Set it aside for a moment.
3. In another large bowl, cream together the softened butter and both sugars until the mixture is light and fluffy. This step is *crucial* for a tender cookie, so don't rush it! I like to use an electric mixer for this, but a good old-fashioned wooden spoon works too. Make sure there is not clumps of butter left
4. Beat in the egg and vanilla extract. Make sure the egg is fully mixed in, it should look smooth before moving on to the next step.
5. Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix – this will make the cookies tough. The dough should be soft and slightly sticky.
6. Divide the dough in half. On a lightly floured surface, roll out one half of the dough to about ¼ inch thickness. Use your largest round cookie cutter to cut out a circle. Transfer the circle to one of the prepared baking sheets.
7. Repeat with the remaining dough, using different sized cookie cutters to create smaller circles. Arrange them on the other baking sheet, leaving some space between each cookie.
8. Bake the large cookie for 12-15 minutes, and the smaller cookies for 8-10 minutes, or until the edges are lightly golden brown. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. While the cookies are cooling, prepare the buttercream frosting. In a large bowl, beat together the softened butter, powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy. If it's too thick, add a little more milk. If it's too thin, add a little more powdered sugar.
10. Once the cookies are completely cool, it's time to decorate! Transfer the buttercream frosting to a piping bag fitted with a star tip. Pipe swirls, rosettes, or any design you like onto the large cookie. Then, arrange the smaller cookies around the edges of the large cookie, securing them with a dab of frosting. Get creative and have fun with it!
11. If you want to write 'Congrats Grad!' or any other message, use a smaller piping bag fitted with a round tip. You can also add sprinkles, edible glitter, or any other decorations you like.
12. Let the frosting set for a few minutes before serving. Slice and enjoy! Oh, my friend once made this cake and the recipient cried from happiness. A total success. If you have problems just buy more ingredients. You got this!