Sift flour and baking powder and keep aside.

In a stand mixer ( or hand mixer), cream butter and sugar until light (pale) and fluffy. Start on low speed and once the sugar has been incorporated turn it to medium speed for 2-3 mins.

Add milk and vanilla extract and mix well. The mixture should still look fluffy.

Add the dry ingredients (flour and baking powder) and mix until just combined. Do not over mix.

The dough will be soft at this point. Shouldn't be overly dry or crumbly, if so add a tablespoon of milk and mix.

Preheat the oven to 350°F and line a cookie sheet or baking tray with parchment paper and keep ready.

Unwrap the dough and divide it into two parts using a knife. Refrigerate one half while we work with the other.

Place the dough between two parchment papers. Using a rolling pin roll the dough into ¼th inch thickness.

Use your favorite cookie cutters and cut as many as possible.

Lift the cookies gently using a spatula and transfer on to the lined baking tray. Remove the extra dough around the shapes to make it easy to lift the cookies.

Gather that excess dough into a ball and keep covered or refrigerated. This can be rolled and cut later to make more cookies.

Bake the cookies at 350°F for 7mins for soft cookies. The cookies make look not done but will harden on cooling. For crispier cookies bake for 8-10 mins.

Remove from the oven and let them sit on the tray for 2 mins and then gently lift using a spatula to transfer onto a cooling rack.

Allow the cookies to cool completely before storing or frosting. Continue rolling and cutting with the remaining dough or keep it refrigerated or frozen until ready to use.

Allow the cookies to cool completely before storing. Place them in an airtight container until you are ready to decorate them.

Mix all ingredients (powdered sugar, vanilla, and milk) to form a thick but flowy paste. Do not make it too runny else it won't stay on the cookies.

To make the colored frosting, divide the white frosting into the number of colors needed and the quantity as needed and add a drop or two of gel food color.

Keep the frosting covered at all times as it dries really fast and will form a layer.

There are three easy ways to frost your cookies

Get rid of any air bubbles in the frosting by using a toothpick to burst them. You can also use the toothpick to fill small gaps in the frosting by moving it in a circular motion. (See the video, Christmas tree frosting part)

To further decorate, add sprinkles while the frosting is still wet and allow to cool. Or to frost with another color, allow the frosting to set before decorating the cookies with another icing color on top. That way the colors don't mix.

Delicious eggless sugar cookies are ready. Let them air-dry until the frosting is completely set (dry). Store in an airtight container with parchment paper in between each cookie. Baked cookies will stay at room temperature for up to 2 weeks.