In a large bowl, or the bowl of a stand mixer, cream the butter and sugar together until they are lighter in color.

Add in the eggs, one at a time, mixing just until combined and scraping down the sides of the bowl as needed.

Add in the milk, baking powder, vanilla, and salt.

Start adding in the flour, 1/2 cup at a time, mixing until the dough is soft but not sticky.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350ºF. Line baking sheets with silpat liners or parchment paper.

Sprinkle a counter with flour. Remove the dough from the refrigerator and remove the plastic wrap. Place the dough on the floured surface and roll until it is 1/4” thick, using extra flour as needed.

Use cookie cutters to cut the dough into shapes, then transfer the dough to the prepared baking sheets, keeping the cookies about 1 inch apart.

Re-roll any dough and cut into shapes, using extra flour, as needed.

Bake the cookies, one sheet at a time, for about 8-10 minutes, or just until set. Do not overbake.

Remove from the oven and let the cookies cool completely.

In a large bowl, or the bowl of a stand mixer, beat the butter until it is smooth and fluffy. Beat in the vanilla and the salt.

Add in the powdered sugar, 1/2 cup at a time, until the frosting is a spreading consistency. If it is too thick, add in some milk to thin it out.

If using food coloring, add a drop or two. Beat the frosting until it is smooth and fluffy, at least 2-3 minutes.

Frost each of the cooled cookies with the buttercream frosting, then add some Valentine’s Day sprinkles.