Cup of Yum
1. Sift the flour, baking powder and salt into a medium mixing bowl. Set aside.
2. In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the butter and sugar together with an electric mixer for about 2 minutes or until light and fluffy.
3. Beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Beat in the vanilla.
4. Gradually add in the flour mixture, a little at a time, until it’s all mixed in.
5. Divide the dough in half, shape into two flat rounds, and wrap them in plastic wrap. Chill in the refrigerator for 2 hours or overnight. (TIP: If you are chilling for longer than 2 hours, the dough will need to sit at room temperature for 30 minutes to soften slightly).

For the frosting:

1. In a large bowl, beat the butter with an electric mixer until smooth, then beat in the vanilla. Sift in the icing sugar and add the milk, then beat until thick and smooth. If necessary, add a little milk or icing sugar to get the right consistency. Refrigerate until ready to use.

To bake:

1. Preheat the oven to 375°F / 190°C. Line cookie sheets with parchment paper or silicone baking mats.
2. Lightly flour the work surface, then roll out the dough to about ¼-inch thick.
3. Cut out circles slightly larger than your plastic domes.
4. Re-roll as needed for more sugar cookies.
5. Place the circles of dough onto the prepared cookie sheets, at least 1 inch apart.
6. Bake for 10 minutes or until the edges start to turn slightly golden.
7. Allow the cookies to cool for a few minutes on the cookie sheets then transfer to a wire rack and cool completely.

To decorate:

1. When the cookies are cooled, spread them with the frosting.
2. Add in the Christmas character decorations. Top with the clear plastic dome. TIP: I like to serve them with a dish of shredded coconut and let the kids sprinkle it into the domes like ‘snow’.