Natalie's Frosted Snickerdoodlish Cookies (updated)

I posted this recipe of Natalie's for rolled and frosted cookies last year (I still love the idea of a snickerdoodle-flavored frosted cookie!), but I wanted to share this again because she sent it to me with more instructions and recipes for glazing and/or frosting them. She makes these for Christmas but of course you can make them anytime - wouldn't pretty, glittery white and silver stars be fun for New Years?

Here's the recipe in her words:

8th Time is the Charm Cookies
Over the last 8 holiday breaks I’ve tweaked and combined and tried making different combinations of recipes, searching for a soft, frostable, snickerdoodlish tasting cookie.

Here’s the winner:

Makes 100 1/4” thick cookies, recipe can be halved.

First-whisk together 
1 tsp. Cream of Tartar
1/2 tsp. Kosher salt
3/4 tsp. Baking soda
5 cups all purpose flour

Second-cream in the mixer
4 sticks (1 pound) Unsalted butter
1.5 cups granulated sugar
Add 2 eggs and continue beating until fluffy
Stir in 2 tsp. Real vanilla extract

Third-add flour mixture to the mixer slowly-to incorporate without a flour fog :)

Fourth-lay out 5 pieces of plastic wrap, split dough equally between each piece, shaped into flat discs. Refrigerate for an hour (will keep for 3 days).

Fifth-take out all 5 discs and let rest for 15 minutes.

Sixth-roll out 1 disc on a floured counter to 1/4” thick—about the size of a cake pan. Flour cookie cutters, count shapes, lift with spatula and place on parchment paper lined cookie sheets.

Bake in preheated 350 degree oven for 8-10 minutes—until they don’t look glossy-but are not browned.

Let rest for 2 minutes, then remove cookies to cool on wire racks.

Glaze: pipe edges then fill...decorate with sprinkles or piped butter cream (below)

1 cup powdered sugar
1 Tablespoon light corn syrup
2 Tablespoons milk
1/2 tsp. Real Vanilla Extract-OR 1/4tsp. Almond Extract
(I do a white vanilla, and teal Almond extract batch)

Buttercream Frosting (plenty for all cookies-to be split into separate bowls after mixing to color):

In mixer Cream together a 2lb.  bag Powdered sugar and 2 Sticks softened salted butter (add sugar slowly to avoid fog)
Add 1 tsp. Real vanilla extract and whip until light ivory and fluffy.
Add up to 1/2 cup milk slowly-whipping between additions until frosting seems spreadable but still holds gentle peaks.

Frost cooled cookies and enjoy!