1
In a stand mixer cream the sugar and butter. Add the egg and vanilla and mix until well combined. Add 1 cup of the flour, the salt and baking powder and turn on low. Add the remaining flour and mix until the dough is no longer crumbly.
Mix
2
Wrap in a piece of plastic wrap and place in the fridge for 30 minutes. Meanwhile, preheat the oven to 375F and line a large cookie sheet with a piece of parchment paper.
3
When the dough is chilled, roll out on a lightly floured surface until about 1/4" for classic sugar cookies. Use the cookie cutters to cut your desired shapes. Place the shapes on the cookie sheet, leaving 1” of space between each cookie. Repeat with remaining cookie dough.
4
Bake the cookies for 7 minutes. Rotate the pan and bake for 1-2 minutes more, just until the edges are barely golden brown. Let them cool completely on a cooling rack before icing.
5
In a small bowl, whisk together 1 cup powdered sugar, ½ tsp vanilla, pinch salt, 3–4 tsp whole milk. Either pipe the icing onto the cookies or use a butter knife to spread the icing. Let the cookies dry at room temperate for at least 2 hours before stacking.
Ice
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