Making the dough is my favorite part because it brings back so many memories. In a large mixing bowl, cream together the softened butter and sugar until smooth. The key here is patience—letting the butter and sugar blend into a fluffy base. I always imagine my mom standing beside me, gently reminding me not to rush.

Next, beat in the eggs and vanilla extract. Slowly add the flour, baking powder, and salt. The dough comes together beautifully, soft and pliable. This is where the magic begins.

Cover the dough and chill it for at least an hour, though overnight is even better. I often split the dough into two portions, freezing one batch for a second round of cookies later in the season. Chilling is crucial—it gives the dough time to firm up, making it easier to roll out and cut into shapes.

When the dough is ready, roll it out on a floured surface to about ¼-inch thickness. This part feels like a nostalgic dance, especially when I pull out my beloved collection of cookie cutters. My kids now join me in this tradition, picking their favorite shapes and excitedly planning how they’ll decorate each one.

Preheat the oven to 400°F (200°C). Arrange the cookies on parchment-lined baking sheets and bake for 6-7 minutes, or until the edges are just starting to turn golden. The smell that fills the house during this step is like Christmas in the air—warm, inviting, and utterly delightful.

Let the cookies cool completely before decorating.

In a medium bowl, mix powdered sugar, 2 tablespoons of milk, honey or corn syrup, and vanilla extract. Adjust the milk as needed to achieve the perfect spreading consistency. It should be thick enough to stay on the cookie but smooth enough to spread easily.

This is where the fun begins! Divide the icing into small bowls and add a few drops of food coloring to each. I love experimenting with reds, greens, and blues for a festive palette. Using piping bags or simply a spoon, we decorate the cookies with stars, stripes, polka dots, and snowflakes.