Instructions:
Cream butter and sugar: Beat butter and powdered sugar until light and fluffy (2–3 minutes).
Add egg yolk and vanilla: Mix until smooth and creamy.
Add dry ingredients: Sift in flour and salt, mixing just until dough comes together.
Do not overmix — it keeps the cookies tender!)
Shape: For classic rounds: roll dough into a log, chill 30 minutes, then slice.
For piped cookies: use a piping bag with a large star tip.
For cut-outs: roll dough ¼-inch thick and use cookie cutters.
Bake: Preheat oven to 350°F (175°C). Bake 10–12 minutes or until edges are lightly golden.
Cool: Let cookies cool on a wire rack. They’ll crisp up as they cool.
Optional Finishes:
Dip half in melted chocolate and sprinkle with nuts or sugar.
Dust with powdered sugar after cooling.
Add colored sprinkles before baking for a festive look.
4. Classic Sugar Cookies
Makes: about 24 cookies
Ingredients:
2 ¾ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 ½ tsp vanilla extract (or almond extract for variation)
