Sugar Cookies:

1. In a large bowl, blend butter and sugar until smooth (1-2 minutes).
2. Add eggs and vanilla; beat until light and fluffy (about 2 minutes).
3. In a separate bowl, combine flour, salt, baking soda, and baking powder.
4. Add dry ingredients to wet; beat until well combined, and the dough sticks together (1-2 minutes).
5. Line a baking sheet with parchment paper.
6. Sprinkle a table or silicone baking sheet lightly with flour. Roll out the dough and cut shapes using cookie cutters.
7. For soft and thick cookies, use a rolling pin with a 3/8” thickness ring.
8. Place cut-out cookies on the prepared sheet, freeze for 20 minutes.*
9. Preheat the oven to 350°F.
10. Line a second baking sheet with parchment paper. Bake cookies (2 inches apart) for 15-17 minutes or until edges are slightly brown. Only bake one tray at a time.
11. Repeat with remaining cookies.
12. Cool cookies completely before frosting.

Buttercream:

1. In a large bowl, beat together butter, confectioners’ sugar, and vanilla until light and fluffy (about 5 minutes).

Decorating Steps:

1. Separate icings into bowls to color as desired.
2. Use food coloring; stir until colors are fully incorporated.
3. Place icings into tipless piping bags and seal the ends.
4. Cut small openings in the tips; larger for background colors, smaller for detailed work.
5. If icings are stiff, warm by rolling piping bags between hands.
6. Begin with background colors, refrigerating briefly for smoothing if needed.
7. Work on decorating cookies in layers – background color first, then prints, sprinkles, etc.