1 cup of salted butter softened
1 cup of white granulated sugar
2 tsp of vanilla extract
2 large eggs at room temperature
2 1/2 to 2 3/4 cups of all purpose flour
3/4 tsp baking powder
1/2 tsp salt
mixing bowl with paddle attachment
rolling pin
cookie cutters
baking sheets
plastic wrap

for the frosting
4 cups sifted powdered sugar
3-4 tbsp milk room temp
2 1/2 tbsp light corn syrup
1/2 tsp vanilla extract
gel food coloring

1 cup of salted butter softened 1 cup of white granulated sugar 2 tsp of vanilla extract 2 large eggs at room temperature 2 1/2 to 2 3/4 cups of all purpose flour 3/4 tsp baking powder 1/2 tsp salt 4 cup s sifted powdered sugar 3 -4 tbsp milk room temp 2 1/2 tbsp light corn syrup 1/2 tsp vanilla extract

Set butter out for 45 minutes to get to room temperature
to get eggs to room temperature, add to a bowl of warm water for five minutes
to make the milk room temperature microwave in a microwave safe glass measuring cup or bowl for 15 seconds
Make sure the eggs and butter are room temperature before starting the dough, do not make the milk room temperature until you are ready to make the icing.
Cream together softened butter , and sugar in mixing bowl with fitted paddle attachment
add vanilla and eggs until well combined
divide the dough into 2 equal portions, form a disc and wrap tightly with plastic wrap. refrigerate for 2 hours or over night.
preheat oven to 350 f
remove one sugar cookie dough disc from the refrigerator, let sit out for five minutes to soften some
place sugar cookie dough on clean lightly floured surface and roll 1/2 to 1/4 inch thickness
cut out the dough with favorite cookie cutters and place 1" apart . repeat until all the dough is used up. bake 9-1o minutes. let cool for five minutes then move to cooling rack. repeat with next dough disc.
once fully cooled make your icing and ice then put in airtight container for one week