In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

In a small bowl, mix the glaze, adding the milk a tablespoon at a time.

If glaze is too runny, add a little more icing sugar – a little at a time. I like my glaze thick with a slow drip so mine tends to be heavier and less opaque.

Add food colouring if desired.

Using a spoon, spoon the glaze onto the cooled donut sugar cookie and using the back of the spoon, smoothing it along the cookie until completely covered.

Add sprinkles, edible flowers and freeze dried fruit, or whatever dry ingredients you have around.

Cookies will keep for up to 1 week in an airtight container at room temperature.