Tea Cakes

0 Combine the softened butter, sugar, vanilla, egg, milk and vinegar in a large bowl.
1 Use a hand mixer, stand mixer or a whisk to blend the ingredients together until smooth and incorporated, about 2-3 minutes.
2 Sift the flour, baking powder, baking soda and salt together into another bowl. Whisk until combined. 
3 Sprinkle the dry ingredients into the wet ingredients, gently mixing with the hand or stand mixer, and stirring until just combined.
4 Stretch a long piece of plastic wrap out on the countertop. Dollop the cookie dough into it, and carefully wrap the plastic around it. Press into a round shape. 
5 Chill the dough in refrigerator for 1-2 hours. (You can refrigerate the dough overnight, as well, but you'll need to take it out 30-45 minutes before rolling because the dough is challenging to roll out when it's super cold.)
6 Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
7 Flour a flat surface. 
8 Using a rolling pin, roll the dough into a 1/2" thick round, then cut into shapes using cookie cutters. (We love these snowflake ones and this set.) Transfer the cookies onto the prepared baking sheet.
9 Bake for 8-10 minutes, or until cookies have firmed up. You do not want them to brown.
10 Transfer to a wire cooling rack.
11 Once the cookies have completely cooled, ice with Easy Sugar Cookie Icing (or your favorite sugar cookie frosting), sprinkle with your favorite sprinkles (and other decorations!) and enjoy!