Extra Soft Any-Occasion Cookies with Icing

In a stand mixer with the paddle attachment, mix softened butter and sugar.

Add eggs one at a time and then the vanilla.

In a measuring cup, combine buttermilk & baking soda.

In a small mixing bowl, combine flour, nutmeg, salt, & baking powder.

Stir in the dry ingredients slowly and alternate mixing in the buttermilk mixture until all is combined.

The dough will be tender and sticky.

With a floured rolling pin, roll the dough in batches to 1/2 inch thick onto a floured countertop, using small amounts of extra flour to prevent sticking as needed.

Cut out cookies with a large biscuit cutter or round cookie cutter.

Bake on a cookie sheet lined with parchment paper at 350 for 8 minutes, adding 1-2 minutes more if needed. Don’t overbake. Cookies should not brown on bottoms.

Cool completely, spread with icing, and decorate as desired.

Whip the butter in the clean stand mixer until fluffy.

Add one cup of powdered sugar at a time until fluffy, incorporating the 4 TBSP of evaporated milk as you go.

Add vanilla and any drops of coloring if making only one color.

Add more evaporated milk if needed for icing to spread smoothly and to allow any decorative sprinkles to stick.

Spread over cooled cookies, decorate, and allow icing to harden a bit to be able to store in an air-tight container for a couple days. (If they last that long!)

Enjoy!