1. Make the Cookie Dough:

1. In a large bowl, cream butter and sugar with an electric mixer on medium speed until fluffy.
2. Add eggs, vanilla extract, and salt, mixing until well combined.
3. Gradually add the flour, mixing until just combined. Avoid overmixing.
4. Cover the dough and refrigerate for 1 hour to firm up.

2. Prepare for Baking:

1. Preheat the oven to 350℉ (175℃).
2. Line a baking sheet with parchment paper.

3. Roll & Cut Cookies:

1. Remove the dough from the refrigerator. Roll out on a floured surface to about ½-inch thick.
2. Use cookie cutters to create desired shapes. Place shapes on the prepared baking sheet.

4. Bake Cookies:

1. Bake for 10-12 minutes, or until the cookies are set but not browned.
2. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

5. Make the Icing:

1. In a small bowl, whisk together confectioners’ sugar, milk, and corn syrup. Adjust the milk to achieve the desired consistency.
2. Add gel food coloring to create vibrant hues. Use a toothpick to drag and blend colors for a marbled effect, if desired.

6. Decorate the Cookies:

1. Dip each cooled cookie into the icing, letting excess drip off.
2. Place cookies on a cooling rack or plate and allow the icing to set, about 1 hour.

Tips for Success:

• Consistency: Start with less milk for thicker icing; add more for a thinner glaze.
• Storage: Store cookies in an airtight container for up to a week.
• Creative Fun: Use sprinkles, edible glitter, or stencils to add extra flair to your cookies.