Sugar Cookies

1. Preheat the oven to 350ºF and prepare two large cookie pans with parchment paper.
2. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter, granulated sugar, and brown sugar together on high for 2 minutes or until light and fluffy.
3. Add in the milk (or egg if using) and vanilla extract and mix until smooth and combined.
4. Add in the flour, cornstarch, salt, baking powder, and baking soda and mix on low until a dough forms.
5. With a 1 ½ tablespoon cookie scoop, place the cookie dough on the prepared cookie pans and bake for 8 minutes or until the edgers are set but the center is still slightly underbaked.
6. Remove from the oven and with a flat heavy bottomed jar or glass, gently press down to flatten each cookie while still hot. Allow to fully cool on the cookie sheet before decorating.

Vanilla Buttercream

1. In the bowl of a stand mixer or large mixing bowl with electric beaters, cream the butter on high speed for 5 minutes or until light and fluffy.
2. Add in the icing sugar, vanilla extract, and salt and mix on low until combined. Turn the mixer up to high and allow to beat for 5 minutes.
3. Decorate the cookies as you desire. I used a piping bag fitted with a Wilton 1m piping tip and piped a buttercream frosting rosette on each cookie and decorated it with bright sprinkles. Enjoy!
4. Store leftover cookies in an airtight container at room temperature or in the fridge for up to 5 days or frozen for up to 6 months.