Make the no-spread vanilla cookie dough

• Cream the softened butter with the granulated sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• Mix in the flour, baking powder and salt until a smooth dough forms, then chill.

Roll and cut the cookies

• Roll the chilled dough out on a floured surface.
• Cut into ornament, tree, star and snowflake shapes and place on a baking tray.
• Bake at 180 °C until the edges are just set, then let cool completely.

Prepare the buttercream

• Beat the butter with the powdered sugar and milk until smooth and pipeable.
• Divide the buttercream into bowls and dye each one a deep, rich color.

Flood the cookie tops

• Pipe the buttercream onto each cookie.
• Press each cookie buttercream-side down onto parchment paper.
• Freeze until the icing is firm, then peel off the parchment to reveal smooth tops.

Embroider with sprinkles

• Pipe fine lines of buttercream in embroidery-style patterns on the smooth tops.
• Press sprinkles into the buttercream to create the embroidered designs.
• Let the cookies set before serving.