Preheat the oven to 190C (375) and line two baking trays with baking paper.

Using a stand mixer with paddle attachment (or handheld mixer) beat the butter and sugar until super creamy and fluffy. Add eggs and vanilla and beat until just combined.

Sift flour and cornflour into the butter and sugar mixture and mix on a slow speed until it all comes together.

Scoop the dough out on to a clean surface and make two rounds with it. Wrap one and place one in the fridge while you roll the other one out between two pieces of baking paper (this prevents the dough from sticking to the bench and also prevents needing more flour). Roll the dough to about ¼ inch thick and cut shapes with cookie cutters. Place on prepared trays and bake for 8-9 minutes (baking time will depend on how big your cookie cutters are). Continue the process until all dough is gone (don’t forget about the other half in the fridge 🙂 )

Once cookies are completely cool, ice them (I like to use a piping bag, but a knife or spoon works fine too).

To make icing: Sift icing sugar into a bowl. Stir in milk, vanilla and any colourings and mix until smooth.