Soft Buttermilk {Cutout} Cookies & Icing!

• In a medium bowl, sift together flour, baking powder, baking soda and salt.
• In a large bowl, using a mixer, cream the butter and sugar.
• Beat in buttermilk, egg and vanilla.
• Gradually add in the flour mixture, mixing on low speed until all the dough is combined.
• Wrap cookie dough in plastic wrap and freeze for at least 2 hours or refrigerate overnight or until ready to use.
• Preheat oven to 375F.
• Roll dough out to your preference. (I like a thicker cookie, about 1/3", but if you prefer 1/4" that works!)
• Use a lightly floured surface and a floured cookie cutter to make desired shapes and place cookies on a parchment lined baking sheet.
• Chill dough for a few minutes if it becomes too warm to handle easily.
• Bake for 6-7 minutes until the edges are slightly firm to the touch, but cookies should not be browned, except the bottom of the cookie will be a light brown.
• Cool completely on a wire rack before icing.
• Makes 2-3 dozen, depending on the size of the cookie cutters used.

Icing

• Mix the powdered sugar and milk with a whisk until smooth and powdered sugar has dissolved..
• You can make it thinner or thicker by adding more milk or more powdered sugar.
• For coloring, divide icing for 2 colors or just make 1 color.
• You can ice them different ways.
• You can dip the front side of the cookie in the icing and place on wire rack to let set.
• Or....you can add icing to a ziploc bag and pipe zigzags or outline the cookies and fill in the cookies and then use a knife to spread the icing. Or both! Mix it up!
• The glaze will dry immediately, so if you are adding any sprinkles, you need to do this rather quickly.