10 ounces powdered sugar (2 1/2 cups; 285g), 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume, 2 1/2 ounces heavy cream (shy 1/3 cup; 70g), 1 teaspoon (5ml) vanilla extract, 8 ounces unsalted butter (2 sticks; 225g), pliable but cool, about 60°F (16°C), 7 ounces sugar (1 cup; 200g), 2 teaspoons baking powder, 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume, 2 ounces egg white (1/4 cup; 55g), from about 2 large eggs, 1 ounce heavy cream (2 tablespoons; 30g), 2 teaspoons (10ml) vanilla extract, 11 ounces bleached cake flour (2 3/4 cups; 310g), such as Swans Down (see note), Assorted food coloring, nonpareils, and sprinkles, for decorating (optional)

1 cup vegetable shortening, 1 cup white sugar, 0.25 cup milk, 2 eggs, 1 teaspoon vanilla extract, 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 0.25 cup butter, 3 cups confectioners' sugar, 1.5 teaspoons vanilla extract, or more to taste, 2 tablespoons milk, or as needed

1/2 cup/115 grams unsalted butter (1 stick), at room temperature, 3 ounces/85 grams cream cheese, at room temperature, 1 cup/200 grams granulated sugar, 1/2 teaspoon kosher salt, 2 large eggs, at room temperature, 1 tablespoon vanilla extract, 2 1/4 cups/285 grams cake flour, 2 teaspoons baking powder, Sprinkles, for garnish, 1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder, 1 cup/225 grams unsalted butter (2 sticks), at room temperature, 2 cups/245 grams confectioners’ sugar, 1 teaspoon vanilla extract, Pinch of kosher salt

2 cups (240g) all-purpose flour1, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup (113g) unsalted butter (softened to room temperature), 1 cup (120g) powdered sugar (plus more for shaping cookie dough balls), 1 large egg (room temperature preferred2), ¼ cup (56mL) vegetable oil, 1 Tablespoon vanilla extract, ½ cup (113g) unsalted butter (softened to room temperature), 2 to 2 and ½ cups (240-300g) powdered sugar, 2 to 3 Tablespoons (30-45mL) milk or cream, ½ teaspoon vanilla extract, ⅛ teaspoon salt

¾ cup unsalted butter, (softened), 1 (8-ounce) package cream cheese, (softened), 1 cup granulated sugar, ½ cup powdered sugar, 1 teaspoon almond extract, 1 egg, 2¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 4½ cups powdered sugar, ⅓ cup unsalted butter, (softened), ¼ cup milk, (plus more as needed), ½ teaspoon vanilla extract, ½ teaspoon almond extract, food coloring

1/2 cup unsalted butter (, softened ), 3/4 cups sugar, 1 large egg (, room temperature), 1/3 cup sour cream, 1 teaspoon pure vanilla extract, 1/8 tsp pure almond extract (, recommended to give it that signature sugar cookie flavor but leave out if you prefer), 1 3/4 cups all purpose flour (, measured correctly using spoon and level method), 1 1/2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 tsp cream of tartar, 1/8 teaspoon salt, 1/2 cup unsalted butter (, softened), 2/3 teaspoon pure vanilla extract, 2.5 cups powdered sugar (, plus more as needed to reach desired consistency)

1 cup unsalted butter (softened), 1 cup granulated sugar, 1 ½ teaspoons vanilla extract ((see note)), 1 large egg, 2 ½ cups all-purpose flour ((Plain flour)), ¾ teaspoon baking powder, ¾ teaspoon table salt, 3 cups powdered sugar, sifted ((weigh before sifting)), 3-4 Tablespoons milk ((I use whole milk, but any kind will work)), 2 Tablespoons light corn syrup ((see note)), ½ teaspoon vanilla extract, Gel food coloring (optional), Additional candies and sprinkles for decorating (optional)

2 1/2 cups (320g) all-purpose flour, 2 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp kosher salt, 10 tbsp unsalted butter, room temp, 1 cup (200g) granulated sugar, 1/4 cup (50g) vegetable or canola oil, 1 large egg + 1 egg yolk, room temp, 2 tsp vanilla extract, 3/4 cup (185g) unsalted butter, room temp, 2-3 cups powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk, Pink gel food coloring, Rainbow sprinkles

½ cup unsalted butter (i.e. 1 stick) (softened), ¾ cup powdered sugar, ¼ cup granulated sugar, 1 large egg (), 2 teaspoons vanilla extract, ½ teaspoon almond extract (see substitution notes below), 1 tablespoon light corn syrup, 1 teaspoon baking powder (not baking soda!), ½ teaspoon salt, 1 ¾ cups all-purpose flour, ½ cup unsalted butter (i.e. 1 stick) (softened), 1 teaspoon vanilla extract, ¼ teaspoon almond extract (see substitution notes below), ⅛ teaspoon salt, 1 ½ cups powdered sugar

3 3/4 cups (510g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 cup (227g) unsalted butter, softened, 1 1/2 cups (300g) granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup (227g) sour cream, 1 cup (227g) unsalted butter, softened, 4 cups (455g) powdered sugar, 1 tablespoon vanilla extract, 1/2 teaspoon kosher salt, 1 to 2 tablespoons milk, Food coloring, for coloring the frosting

1 cup salted butter (room temperature), 1 cup granulated sugar, 2 eggs (room temperature), 2 tsp vanilla extract, ½ tsp almond extract, 3 cups all-purpose flour, 1 tbsp corn starch, 2 tsp baking powder, ½ tsp salt, ½ cup salted butter (room temperature), 3 cups powdered sugar, ½ tsp vanilla extract, ¼ tsp almond extract, 2-4 tbsp heavy cream or milk (room temperature), ¼ tsp salt

1 ½ cups unsalted butter (3 sticks, softened), 2 cups granulated sugar, 4 eggs, 1 ½ teaspoons vanilla, almond, peppermint, or coconut extract, 5 cups all-purpose flour (plus more for rolling (see notes)), 2 teaspoons baking powder, 1 teaspoon salt

½ cup salted butter (room temperature), ¾ cup granulated sugar, 1 large egg (room temperature), ¾ teaspoon vanilla extract, ¼ teaspoon almond extract, 2¼ cups cake flour, 2½ teaspoons corn starch, 1 Tablespoon dry milk powder, ⅓ teaspoon baking soda, 2 cups powdered sugar (sifted), 1 cup salted butter (room temperature), 2 Tablespoons heavy cream, ½ teaspoon vanilla extract, 1 drop red gel food coloring, rainbow sprinkles

½ cup unsalted butter (softened), 1 cup + 2 Tablespoons granulated sugar, 1 large egg + 1 egg yolk (room temperature preferred), ¼ cup sour cream, 1 teaspoon vanilla extract, ¼ teaspoon almond extract (optional), 2 ½ cups all-purpose flour, 2 Tablespoons cornstarch, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon table salt, ¾ cup unsalted butter (softened), 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon table salt

1 cup butter, softened ((dairy free or regular)), 1 cup granulated sugar, 1 egg, 2 teaspoons vanilla extract, ¾ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 2½ cups all-purpose flour (SEE NOTES), ¾ cup butter, softened ((regular or dairy free)), ½ teaspoon vanilla extract, ⅛ teaspoon salt, 1½ cup powdered sugar (icing/confectioners sugar) ((plus more as needed))

1 cup (230 gm) unsalted butter, at room temperature, 2 cups (400 gm) sugar, 3 large eggs, 1 teaspoon vanilla, 2 tablespoons milk, 5 cups (650 gm) flour, 1-1/2 teaspoons cream of tartar, 1-1/2 teaspoons baking soda, Pinch of salt, 6 tablespoons (85 gm) unsalted butter, 1 pound confectioner’s sugar, 1 large pasteurized egg, 1-1/2 teaspoons vanilla extract, Pinch of salt, Milk

1/4 cup butter (softened), 1 1/2 cups powdered sugar, 3 Tbsp cream or milk, 1 tsp vanilla extract, food coloring