Gather ingredients. At this point, you will only need everything up until powdered sugar. I'm using Alton Brown's recipe, but you can use any recipe or mix you'd like. Skip to step 14 for icing.
Start by sifting together your flour, baking powder, and salt.
In a separate and larger bowl, combine your sugar and butter.
Blend until light and fluffy. A stand mixer works best for this. Then add milk and repeat.
Transfer to a larger bowl if you were silly like me and used a too-small bowl for the butter/sugar mixture.
Gradually add and mix in flour mixture. If you have a stand mixer, set your speed to medium and just let it roll as you add.
Keep going until the dough pulls way from the bowl.
Let chill for two hours. Use this time to watch an episode of your favorite show. You can also get a head start on the icing, but I suggest waiting for the cookies to go into the oven
Retrieve your chilled dough, and find some cookie cutters. I've got hearts and kisses.
Powder your board with powdered sugar and break off a manageable size piece of dough.
Roll it out with a rolling pin, or a smooth, round glass. Whatever you use, powder it first.
Cut out your shapes and transfer them onto a greased baking sheet, or a baking sheet with wax paper. Put the excess back into the ball of dough.
Repeat steps 1-12 until all of the dough is used up. I fit all of my cookies on two baking sheets. Then bake for 7-10 minutes, rotating at half way.
While baking, make the frosting. Mix the egg whites and vanilla until frothy and fluffy. Gradually whisk in powdered/confectioners sugar until you reach the consistency of melted chocolate.
Split into four bowls and add color. Have fun with this part- just remember to start with too little, and gradually add dye to achieve your color. Be sure to leave one bowl white.
Pour each color into a small ziplock bag.
Set aside your frosting until the cookies are completely cool.
The edges should be just barely golden brown. Pull them off of the tray and cool completely.
Take all of your wonderful cookies and take them to somewhere you can sit comfortably to work.
Cut a tiny, tiny hole in the corner of each bag and use a pointed object to pull the icing. I used a fine pointed chopstick, but you can use whatever you have on hand.
Arrow & heart. Use the technique from the center heart when making any heart patterns
Experiment with different styles.