I’ve always relied on Martha Stewart to teach me the best way to make anything…if I want it to also taste amazing! You’ll never go back to using the ready-made sugar cookie mix from the store, when you can make the best sugar cookies so simply. You can garnish these simply with coarse sugar or sprinkles before baking, or bake them first and then cover with frosting. This recipe comes from the book Martha Stewart’s Baking Handbook.

MAKES ABOUT 3 DOZEN.

4 sticks (1 pound) unsalted butter, room temperature
3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 teaspoons salt
5 cups all-purpose flour, plus more for dusting
course sugar or sprinkles, for decorating (optional)
Royal Icing or your favorite frosting

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium-high speed until combined. With mixer on low speed, add flour in two batches, mixing until just incorporated.

Turn out the dough onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic. Refrigerate for at least 2 hours or up to 1 week.

Preheat the oven to 350°F, with racks in the upper and lower thirds. Line large baking sheets with parchment paper. On a lightly floured work surface, roll out one rectangle of dough to a scant 1/4-inch thickness. Using cookie cutters, cut out shapes. Using a small offset spatula, transfer shapes to prepared sheets, placing about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 minutes. Set scraps aside. Repeat process with remaining rectangle of dough. Gather all the scraps, and roll out again. Chill 15 minutes; cut out more shapes, and place on sheets.

Decorate cookies with sanding sugar or sprinkles, if using, before baking. Bake, rotating sheets halfway through, until cookies are golden around the edges and slightly firm to the touch, about 15 minutes. Transfer cookies to a wire rack to cool completely. Decorate with Royal Icing, if using. Top icing with sanding sugar or sprinkles, if using. Cookies can be kept in an airtight container, layered between sheets of waxed or
parchment paper, at room temperature for up to 3 days.