Preheat oven to 350˚F.

Cream together the butter and sugar, then add the egg, milk and vanilla extract.

In a small bowl, whisk together the flour, salt and baking powder. Add the dry ingredients to the wet in three portions. Shape it into a disk, wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.

Roll it out on a floured surface to about an 1/8-inch thickness and use your flower cookie cutter to cut out. Place on baking sheet.

Bake for about 8 minutes, or until the edges begin to brown very barely. Cool entirely before decorating.

Icing:

Whisk all the ingredients aside from the food coloring together. Make sure it is entirely smooth and there aren’t any lumps.

You may need to add more milk or corn syrup, depending on the consistency you want.

Add your food coloring in to get your desired color and decorate your cookies!

Note:

I doubled the royal icing recipe to have enough icing for all the sugar cookies that the recipe made.