📖 Instructions

1. Before you begin, ensure your butter is at room temperature. This is super important for that soft cookie texture! Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Don't rush this step!
3. Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to make sure everything is incorporated evenly. It should look smooth and pale.
4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure there are no lumps.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make your cookies tough. Once you no longer see streaks of flour, stop the mixer.
6. Divide the dough in half, wrap each half in plastic wrap, and flatten slightly into a disc. Refrigerate for at least 30 minutes, or up to 2 hours. Chilling prevents the cookies from spreading too much and helps them hold their shape.
7. Once chilled, lightly flour a clean work surface and your rolling pin. Take one disc of dough out of the fridge (keep the other chilled). Roll the dough to about 1/4-inch thickness. This is the ideal thickness for a soft, yet sturdy cookie.
8. Using your favorite cookie cutters, cut out shapes from the dough. Gently transfer the cut-out cookies to baking sheets lined with parchment paper, leaving about 1-2 inches between each cookie.
9. Gather the dough scraps, gently re-roll them, and cut out more cookies until all the dough is used. Try not to overwork the dough too much here.
10. Bake for 8-10 minutes, or until the edges are lightly golden. The centers might still look a little soft, that’s perfectly fine! Overbaking will make them hard. Remember, every oven is a little different, so keep an eye on them.
11. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be entirely cool before you ice them, or your icing will melt.
12. Now for the icing! In a medium bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), light corn syrup, and vanilla extract until completely smooth. The consistency should be thick enough to hold a line but thin enough to spread easily. If it’s too thick, add a tiny bit more milk, a 1/4 teaspoon at a time. If it's too thin, add a bit more powdered sugar.
13. Once your cookies are cool, use a small offset spatula or the back of a spoon to spread a thin, even layer of smooth icing over each cookie. While the icing is still wet, liberally sprinkle with colorful sprinkles. Don't be shy with 'em!
14. Let the decorated cookies sit at room temperature for at least 1-2 hours, or until the icing has fully set. This will allow them to stack without smudging. Then, dive in and enjoy your wonderfully festive treats!