Sugar Cookies

Ingredients

• 1 cups unsalted butter – softened
• 1 cups granulated sugar
• 1 egg – large
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp fine salt
• all-purpose flour – for dusting (for rolling)
• sanding sugar – for sprinkling before baking (optional)

Instructions

1. Beat the softened unsalted butter and granulated sugar together with a mixer on medium speed until light and fluffy, 2–3 minutes.
2. Add the large egg and vanilla extract and beat until smooth, about 30 seconds.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt until evenly combined.
4. Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft, cohesive dough forms and no dry spots remain.
5. Divide dough in half, shape each portion into a 1-inch-thick disk, wrap, and chill until firm, at least 1 hour and up to 24 hours.
6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Lightly dust your work surface with all-purpose flour (for dusting). Working with one disk at a time, roll the dough to 1/4 inch thickness.
8. Cut out shapes and transfer them to the prepared sheets, spacing about 1 inch apart. Gather and reroll scraps once.
9. If using, sprinkle the tops with sanding sugar.
10. Bake until the edges look set and the bottoms are just barely golden, 8–11 minutes, rotating the sheets halfway through; cookies should look pale on top.
11. Let cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or decorating.