Sugar cookies are classic and timeless, especially with a custom #ChefanieSheet. The dough & icing are a match made in heaven. Making the dough and icing a day in advance makes the cookie cutting experience even smoother. Recipe inspired by Epicurious.

RECIPE

Ingredients:

• 1½ t salt
• ½ t baking powder
• 3 cups flour plus 1 T for rolling
• 2 ½ sticks butter (cut into ½-inch pieces), soft
• 1 cup sugar
• 1 egg
• 1 egg yolk
• 1 t vanilla

Royal Icing:

• 3½ cups confectioner's sugar
• 2 large egg whites

Set Up:

• Fun cookie cutters

Directions:

• Preheat oven to 325
• In a medium bow, combine salt, baking powder, and flour.
• In a large bowl, beat together butter and sugar until creamed.
• Mix egg, egg yolk and vanilla into butter-sugar mixture.
• Slowly add dry ingredients to wet ingredients. 
• Roll dough into two ½-inch thick rounds, on a cookie sheet lined with parchment allow to chill for at least 2 hours (overnight works too!). 
• While dough is chilling, beat ingredients for royal icing on high in a stand mixer until white, thickened, and tripled in volume. Pour icing into medium sized ziplock bags, these will be used to ice the cookies later!
• Allow one disc of dough to sit at room temperature for about 5 minutes, then using a rolling pin spread dough so that it is about 1/4-inch thick, use flour to keep dough from sticking.
• Cut out shapes using fun cookie cutters! 
• Bake cookies on parchment-lined cookie sheets for about 12-16 minutes, or until golden on edges.
• Transfer to wire rack and allow to cool, repeat with excess and next slab of dough.
• While cookies are cooling, cut #ChefanieSheets into fun shapes and sizes that will fit onto cookies!
• Once cookies have cooled, cut small corner off ziplock bag with icing and ice cookies. 
• While the icing is still wet, apply #ChefanieSheets and enjoy!  

35 minutes active time, 2½ hours total time. Serves 24.