Sugar Cookies

• 1

  In a medium bowl, whisk together flour, baking soda and salt. In the bowl of stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract, scraping down bowl as needed. Slowly mix in dry ingredients until just combined.

• 2

  Divide dough in half. Place one piece of dough between two pieces of lightly floured parchment paper and roll out to 1/4-inch thick slab. Repeat with remaining dough. Transfer both slabs to a baking sheet and chill at least 1 hour or overnight.

• 3

  Preheat oven to 350°F. Line a large baking sheet with parchment paper; set aside.

• 4

  Use a sweater cookie cutter to cut dough, re-rolling scraps as needed. Arrange 2-inches apart on prepared baking sheet. Chill unbaked cookies until needed.

• 5

  Bake for 10-12 minutes, or until lightly browned on edges. Let cool 3-5 minutes on the baking sheet, then carefully transfer to a cooling rack to cool completely. Continue baking cookies until all of the dough has been used.

• 6

  Decorate with royal icing (recipe below) to resemble ugly Christmas sweaters.

Royal Icing

• 1

  In the bowl of a stand mixer fitted with a whisk attachment, slowly mix powdered sugar and meringue powder until combined. Add 6 tablespoons water and beat on high speed for about 5 minutes, until glossy and stiff.

• 2

  Add more water, a Tablespoon at a time, until desired thickness is reached for outlining or flooding the cookies. When not using, keep bowls of royal icing covered with a damp paper towel.