• Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of softened butter and ½ cup of granulated sugar. Mix on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
• Incorporate the flour: Add 2 ½ cups of all-purpose flour to the butter mixture. Mix on low speed until fully combined. The dough will look crumbly but should hold together when pressed. Scrape down the sides of the bowl as needed.
• Shape and chill the dough: Form the dough into a ball with your hands and transfer it to a sheet of plastic wrap. Roll it into a log shape about 2 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes to 1 hour, or until firm.
• Prepare the oven and baking sheets: Preheat the oven to 350°F (175°C). Line your baking sheet(s) with parchment paper or a silicone baking mat and set aside.
• Slice the cookies: Remove the chilled dough from the refrigerator and slice it into ½-inch-thick rounds using a sharp knife. Place the slices on the prepared baking sheet, leaving about 1 inch of space between each cookie.
• Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the centers are set and no longer shiny. The edges should be just starting to turn lightly golden.
• Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Make Cut-Out Sugar Cookies

• Chill the dough: Divide the dough in half, flatten each portion into a disk, and wrap in plastic wrap. Chill in the fridge for 30–60 minutes. This makes the dough easier to roll out and helps the cookies hold their shape during baking.
• Preheat the oven to 350°F (175°C). Line your baking sheet(s) with parchment paper or a silicone baking mat and set aside.
• Roll the dough: Lightly flour your work surface and rolling pin. Roll out one dough disk to about ¼-inch thickness. If the dough starts to stick, sprinkle on a little more flour—but not too much, or the cookies will be dry.
• Cut out shapes: Use your favorite cookie cutters to cut shapes from the dough. Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Gather the scraps, reroll them, and cut out more shapes. Repeat with the second dough disk.
• Chill again: For super sharp edges, pop the baking sheets with the cut-out cookies into the fridge for 10–15 minutes before baking. This helps the cookies hold their shape even better.
• Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn a light golden color. Be careful not to overbake—sugar cookies should be pale.
• Cool: Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.

Optional Powder Sugar Glaze

• Make the glaze: In a small bowl, whisk together ½ cup powdered sugar and 3 tablespoons water or milk to make a drizzleable icing. Adjust the liquid amount slightly if needed to achieve the desired consistency.
• Add icing and sprinkles: Drizzle the icing over the cooled cookies using a spoon or piping bag. Immediately sprinkle the cookies with 4 tablespoons of sprinkles before the icing sets.
• Let set: Allow the icing to harden for about 30 minutes before serving or storing.