Step 1

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat for one more minute.

Step 2

In a medium-sized bowl whisk the flour, baking powder, and salt. Add to the wet ingredients and mix till combined.

Step 3

Make a ball out of the dough, wrap it in parchment paper or wax paper, and put it into your fridge for at least 1 hour or overnight.

Step 4

Preheat oven to 400 degrees Fahrenheit. Roll out half the dough to just under ½ inch thick between 2 pieces of parchment paper. Cut out heart shapes and transfer the cookies to a baking sheet.

Step 5

Bake on cookie sheets for 6-8 minutes, or until lightly browned on the bottom. Remove from oven and cool completely.

Step 6

In a medium-sized bowl, Add the powdered sugar, milk, and light corn syrup. Mix well, adding a little extra milk if needed. The icing should be pourable but still thick enough to coat the back of a spoon (or a cookie!)

Step 7

Divide the icing between 2 shallow bowls. Add a few drops of pink to one bowl and leave the other bowl white.

Step 8

When the cookies are completely cool, it's time to ice them. Working with one cookie at a time, dip the cookies into the icing so that one side is completely coated. Set it aside on a cooling rack.

Step 9

Wait about 1 minute so the icing isn't too wet and then add sprinkles. Make sure that the icing has hardened completely before storing the cookies.