Sugar Cookies

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Sugar Cookies

Ingredients

• 1 cup (16 tbsp.) unsalted butter, room temperature (65°F)
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon salt

Instructions

1. In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
2. In a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar together at medium speed for 3 minutes until light and fluffy. Scrape the sides of the bowl after beating.
3. Add the egg and vanilla to the butter-sugar mixture and mix on low speed, stopping intermittently to scrape down the sides of the bowl.
4. While the mixer is on low, gradually add the flour mixture. Mix on low speed until a dough is formed. If the mixture appears crumbly, add ice-cold water, 1 tablespoon at a time, until the dough clumps together.
5. Turn the dough out onto a sheet of parchment paper and roll it to a thickness of ½ to 1/4 inch.

For Crispier Cookies

1. Cut out desired shapes from the dough and transfer them to a baking sheet lined with parchment paper.
2. Bake at 350°F for 15-18 minutes until the edges are golden brown.
3. Transfer the baked cookies to a cooling rack. Allow them to cool completely before decorating.

For Soft Cookies

1. Refrigerate the rolled-out dough on parchment paper for 1 hour.
2. After the dough rests, using a cookie cutter, cut out shapes and place them on a baking tray lined with parchment paper.
3. Refrigerate the cutouts for an additional 30 minutes.
4. Preheat the oven to 350°F.
5. Bake the cookies for 15 minutes.
6. Transfer the baked cookies to a cooling rack. Let them cool completely before decorating.