Gather the ingredients - * Powdered sugar * Flour * Butter * Milk * Vanilla extract
– Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until the butter is light and fluffy. – With the mixer on low speed, add the vanilla extract followed by the powdered sugar and flour. – Once all of the dry ingredients have been incorporated, add milk 1 tablespoon at a time until the dough forms into a shaggy ball.
– Turn the dough out onto a lightly floured surface and roll it to 1/4" thick. Cut out hearts and place the cookies on the parchment lined baking sheet. – Place the cookies in the freezer for 15 minutes.
– Once the cookies have chilled, bake them for 12-15 minutes, or until the bottoms are just beginning to brown. – Allow the cookies to cool completely on the tray before decorating.
– To make the icing, stir together the powdered sugar and milk until smooth. Add a few drops of food coloring and stir again. Transfer the frosting to a disposable piping bag and cut a very small opening in the tip. – Decorate the cookies as desired.
Allow the icing to set before storing. Cookies can be kept in an airtight container in the fridge for up to three days.