Step 1

Place all ingredients into a bowl and use your hand to mix together to form a dough. (If the dough is a little crumbly, be sure that it's throughly combined and then if it's still crumbly, add 1/2-1 tablespoon additional liquid until it comes together.)

Step 2

Make a flattened disc of dough and wrap in plastic. Refrigerate while the oven preheats.

Step 3

Preheat the oven to 375°F and line two baking sheets with parchment paper.

Step 4

Roll the dough ¼-inch thick between two pieces of lightly floured parchment paper. (The flour will ensure that the cut outs are easy to move.)

Step 5

Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges. (If for some reason the cut outs are hard to transfer, place the rolled out dough with the stamped shapes into the fridge for a few minutes to firm up.)

Step 6

Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.

Step 7

Make the icing if using: Stir the ingredients together in a small bowl. You want it to be able to spread easily on the cookies and not be too thick. If you place some on the cookies and it runs right off, add a little more powdered sugar. If it's too thick to spread, add a drop or two of milk. You can color the icing with a drop of food coloring if desired.

Step 8

Use a small butter knife or paintbrush to spread on the icing or pipe on as desired. If adding sprinkles or other decorations, add them to the iced cookies right away before it dries.