Buttercream Topped Sugar Cookies

In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well. Sift together the flour, baking powder and salt and stir into the mixture. Don't over mix. Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.

Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn't stick to the rolling pin. Don't roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Bake for 10 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely.

To make your icing, combine the butter and icing sugar in a mixing bowl and mix on high speed until it comes together. Add in the milk for a smoother and more spreadable consistency.

When the cookies have cooled completely, frost them and decorate them how you like and top with crushed candy canes. These can be stored in an airtight container for up to a week or in the freezer for a month.