• Sieve flour, salt, baking powder together and mix it well, Set aside.
• In a mixing bowl add butter, icing sugar, milk and vanilla essence and whisk it together to form a cream.
• Then add the flour mixture and mix well to form a smooth dough.
• Add 2-3 teaspoon of extra milk if needed. But don't be tempted to add more milk, just add to bring together to a dough.
• Just roll the cookies with a chapati roller on a butter paper till just about 1/4 inch thickness.
• Then cut into different shapes with cookie cutters.
• Take it carefully with a ladle and place it on the tray with butter paper.
• I refrigerated it for 15mins before baking and the cookies didn't spread much so you can keep it closer.
• Meanwhile preheat oven at 180 deg C for 10mins then bake the cookies for 15-20mins or until the edges turn golden brown. The cookies will look pale only the edges might have turned golden brown, its the right time to stop.
• Allow them to cool them in tray itself for few mins, then cool them on wire rack.
• Once cooled store them in airtight container until you are ready to decorate them.
• I made the cookies the previous day and decorated them the next day.

ICING:

• Now for the icing take a large bowl and add icing sugar, corn flour. Then add milk and lemon juice, mix well to form smooth thick paste.
• The consistency should be thick but flowing as shown below. Divide the icing into equal portions in different bowls, then add few drops of food colors in each bowl for get the required color. Keep it for 5mins for the air bubbles to come on top but not more than that as the icing will harden. So fill it up in the respective icing bags. You can use butter paper / zip lock bags too for making the cone. But make sure to seal it properly.
• Just cut the tip of the icing bag to get a fine line for decorating. Be creative and decorate your cookies. I just filled them and sprinkled edible color / silver beads. Let Eggless Sugar Cookies cool then you can store it in airtight container.