Preheat oven to 375 degrees.
In a mixer, cream together the butter and sugar for about 5 minutes. You might need to scrape the bowl a few times to get the butter off the sides.
Separately, mix or sift your other dry ingredients together.
Then, mix together the egg and vanilla in another bowl.
Once the butter and sugar are well combined, begin gradually adding the in the egg and vanilla mixture. Continue to mix for about 2 minutes.
Once that’s combined, turn your mixer on low and gradually add your flour in. I add in about half a cup to ¾ a cup at a time. You might need to scrape the sides a time or two.
Roll your dough out onto parchment paper and work it into two sections. Set one aside so you can work on smaller batches. This is helpful for smaller kitchens.
Begin rolling out your dough. I like to roll mine to about ¼ inch. If your dough feels sticky, you can roll it between two pieces of parchment paper. But, this dough shouldn’t be sticky.
Cut out sugar cookie shapes and add them to a cookie sheet with parchment paper. Give them enough space to cook, but they won’t spread much on you. NOTE: If you don’t use parchment paper the bottoms of your cookies will brown too fast.
Bake for 9/10 minutes. Keep an eye on them, a minute can be the difference between a cookie that’s the right color and one that is a little too brown on the edges.
Remove them from the oven when they’re done and let them cool for about 5 minutes on the cookie sheet. Then remove them to complete cooling on a cooling rack. Let cool completely before icing.
While the cookies are cooling, mix your icing ingredients together and then let sit for about 5-10 minutes until the mixture starts to stiffen.
Add icing to the cookie with a knife, by drizzling it on or by using a piping bag. Let harden before serving.