Step 1

In a large bowl with a handheld electric mixer (or use a stand mixer), cream together 1 cup softened butter, 1 1/2 cups sugar and 1 1/2 teaspoons vanilla. Scrape down the edges of the bowl, add 3 eggs, and beat until light and fluffy.

Step 2

Add 3 1/2 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat until combined.

Step 3

Divide dough in half and place each in a sealed container, or wrap in plastic wrap. Chill for at least 1 hour (see shortcut tips in my post above).

Step 4

Preheat oven to 375°F.

Step 5

Take 1 portion of dough out of the refrigerator. On a well floured surface, roll out to about 1/8-inch thick. Cut into shapes using cookie cutters, and place directly onto baking sheets, leaving a few inches in between each cookie.

Step 6

Bake in preheated oven for 8 minutes. Using a thin spatula, gently transfer the cookies to a wire rack to fully cool before decorating.

Step 7

In a large bowl, stir together 3 cups powdered sugar, 1/3 cup softened butter, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth (a fork works well for this). Divide into bowls and tint with food coloring, if desired.

Step 8

Decorate cooled cookies with icing, adding sprinkles while the icing is still wet if desired. Let dry completely before storing in an airtight container.