In a large bowl, combine the granulated sugar, and room temperature butter. Mix until smooth. Add the eggs and vanilla extract and blend until mixture is smooth and glossy.

Add the all-purpose flour, baking soda, and salt and mix just until the mixture comes together.

Refrigerate the cookie dough overnight.

While the cookie dough is still cool, roll out on a lightly floured surface and cut cookie dough into shapes.

Bake cookies for 7 minutes at 350 degrees Fahrenheit or until cookie is starting to brown on the edges.

Cool on a wire rack as this will allow the cookie to cool on the top and bottom at the same time. Frost as desired.

In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and vanilla extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls and add food colorings to each as desired.

Dip cookies, paint them with a brush to decorate, spread the icing on with an offset spatula, or transfer the frosting to a piping bag.