Basic sugar cookies

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Adapted from Martha Stewart


Makes 32

Ingredients
250g / 2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
113g / 1/2 cup (1 stick) unsalted butter, room temperature
225g / 1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)

Directions
  1. In large bowl, whisk flour, baking powder, and salt. 
  2. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. 
  3. With mixer on low, gradually add flour mixture; beat until combined. 
  4. Divide dough in half; flatten into disks. 
  5. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
  6. Preheat oven to 325 degrees. 
  7. Line baking sheets with parchment.
  8. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. 
  9. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
  10. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). 
  11. Cool completely on wire racks. 
  12. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

Cookie icing
Tip: put in saucer and dip cookies in for smooth icing

To make icing, sift 190g / 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.

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