Makes about 25-30 cookies
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
icing in different colours
sprinkles, coloured sugars and candies for decorating
Bombine flour, baking powder and salt. Set aside.
Beat butter and sugar on medium speed until fluffy. Add egg and vanilla and mix well.
Add the flour and mix with a wooden spoon until it forms a ball.
Wrap in plastic and put the dough in the freezer for about 20 minutes.
Preheat the oven to 325F. Line a baking sheet with parchment paper and remove the dough from the freezer. Let the dough stand for 5 minutes then roll out to 1/8" thick. Use flour to prevent the dough from sticking to the counter and the rolling pin.
Use cookie cutters to cut out shapes, then transfer them to the cookie sheet. Bake for about 10 minutes or until the edges start to turn golden. Transfer to a wire rack and cool copletely before decorating.
To make the icing, mix powdered sugar with a few teaspoons of milk. Add more or less sugar depending on how thick you want your icing. You can use food colouring if you like. Pipe or spoon the icing onto the cookies and decorate with sprinkles and candies.
Adapted from Martha Stewart's Basic Sugar Cookies.