[the le sauce12 days of cookies]
The only way I could have had more fun making these would have been if my little cousins were around to help me. Or if I had remembered to use the edible gold glitter spray that I bought specifically for glamming these cookies up. Now I supposed I’ll use the spray on, oh, I don’t know, my toast in the mornings.
Sky’s the limit with how you decorate these cookies, and of course, they’re perfect for un-holiday celebrations like birthdays or the third Wednesday of every month, etc.
Basic Sugar Cookie
Adapted slightly from Real Simple
2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Decorating sugar (and other edible decorations) if using
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.
Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm. Sprinkle with decorating sugar, if using, and bake until just beginning to brown, 12 to 15 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week.
Makes 18 cookies (depending on the size of your cutouts).