Keeping speed on low, quickly add dry ingredients to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.
If using food coloring, divide dough into an equal portion for each color, then mix in the food coloring until desired color is reached.
To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutter, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. Bring dough over to your work area, use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. Repeat this step until all the dough is used or cookie sheets are full.
Bake cookies for 9 minutes or until tops are firm and the bottom sides turn a light golden brown.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
For the Vanilla Icing
Using a stand mixer (or hand mixer + large bowl), whip powdered sugar, milk, and vanilla on high speed until incorporated, about 5-7 minutes.
Check the consistency of the icing. It should be a smooth solid, not crumbly or wattery. If too firm, add more milk, 1 teaspoon at a time. If too liquid, add more powdered sugar, 1-3 tablespoons at a time.
Putting it All Together
Add the vanilla icing to a pastry bag (or a Ziploc bag) and cut a small hole in the corner. Decorate the cooled cookies with Easter egg patterns as you see fit.
Allow icing to harden, about 15-30 minutes.
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