Ingredients

The following ingredients have 36 Servings
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine-grain salt
  • 1/3 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • Food coloring
  • Sprinkles

Instruction

  • In a large bowl with a handheld electric mixer (or use a stand mixer), cream together 1 cup softened butter, 1 1/2 cups sugar and 1 1/2 teaspoons vanilla. Scrape down the edges of the bowl, add 3 eggs, and beat until light and fluffy.
  • Add 3 1/2 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat until combined.
  • Divide dough in half and place each in a sealed container, or wrap in plastic wrap. Chill for at least 1 hour (see shortcut tips in my post above).
  • Preheat oven to 375°F.
  • Take 1 portion of dough out of the refrigerator. On a well floured surface, roll out to about 1/8-inch thick. Cut into shapes using cookie cutters, and place directly onto baking sheets, leaving a few inches in between each cookie.
  • Bake in preheated oven for 8 minutes. Using a thin spatula, gently transfer the cookies to a wire rack to fully cool before decorating.
  • In a large bowl, stir together 3 cups powdered sugar, 1/3 cup softened butter, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth (a fork works well for this). Divide into bowls and tint with food coloring, if desired.
  • Decorate cooled cookies with icing, adding sprinkles while the icing is still wet if desired. Let dry completely before storing in an airtight container.