the best sugar cookies

I'm excited to share this recipe today! I make these cookies every year, and they are so good. They are a lot of work, but for me sitting down and decorating the cookies is peaceful and fun. This would even be a great Christmas activity for kids - just put a bunch of icing and candy down and let them go to town decorating!

Sugar Cut-Out Cookies - makes about two dozen, depending on thickness of the cookie

• 2 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 12 tbs. (1 1/2 sticks) unsalted butter
• 1 cup sugar
• 1 egg
• 1 1/2 tsp. vanilla extract

For the icing:

• 2 cups sifted confectioner's sugar
• 1 or more tablespoon of milk (I wound up using about 3 tablespoons, but I was using skim milk)
• 1 tbs. light corn syrup
• 1/4 tsp. vanilla extract
• food coloring (I used red and green)

Have all the ingredients at room temperature.

Over a small bowl, sift together the flour and salt. Set aside.

Beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping once to scrape down the sides of the bowl.

Add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap  separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Remove dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough to about 1/4 inch thick. 

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Using cookie cutters (I used a Christmas tree and a candy cane, but you can do virtually anything), cut out the desired shapes. If the dough sticks to the cutter, dip the cutter into flour before cutting out more shapes. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. 

Bake the cookies until golden brown around the edges, 10 to 15 minutes. If baking more than one sheet at a time, rotate the baking sheets from top to bottom and 180 degrees halfway through baking.

Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. 

To make the icing and decorate:

Whisk the confectioner's sugar, milk, corn syrup, and vanilla extract together in a large bowl. 

Separate some of the icing into two separate bowls and add the red and green food coloring to each, mixing until you achieve the desired color. Dip the cookies directly until the icing or use a butter knife to smear the icing on the cookies.

Use your desired candy or sprinkles to decorate. Sometimes I use M&Ms on the Christmas trees as little ornaments, other times I just use sprinkles to create a frosted tree.

Admire your handiwork and enjoy! These are incredibly addicting, so you've been warned. Now go eat a salad after all that sugar. :)

P.S. the dish is from Kate Spade