In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugars.
Add the eggs and vanilla. Mix again.
In a separate bowl, mix the dry ingredients (all of the remaining cookie ingredients). Whisk well.
Add the dry ingredients into the wet ingredients and mix until combined.
Use a cookie scoop to scoop the dough and place on a cookie sheet lined with parchment paper or a non-stick baking mat.
Bake the cookies for 8-10 minutes or until the edges are barely brown. Don't over bake the cookies.
Allow the cookies to cool for 3-4 minutes on the baking sheet, then move them to a wire rack to cool completely.
Whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add another tablespoon of milk if the consistency is too thick.
Dip the top of the cookie in the icing (or use a spoon to drizzle the cookies with icing) and place them on the wire rack for the icing to set.
Once the icing has set, store the cookies in a single layer in an airtight container.
These cookies freeze well!
The calories shown are based on the recipe making 24 cookies with 1 serving being 1 iced cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**