I have used this sugar cookie recipe for Christmas cut outs since the eighties.
2 C sugar
1 C butter, softened
add 2 eggs and blend
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 1/4 tsp vanilla
3 1/2 C flour
At this point, the dough can be chilled. Sometimes I do, sometimes I don’t.
Roll out dough on floured cheesecloth into a uniform thickness; 1/4 inch works well for me. I use a 1/4 inch wooden dowel on either side of my dough with a rolling pin to keep the dough to 1/4 inch thickness.
I was unable to use my giant rolling pin as the cookie dough stuck to it, so I used my smaller one with a cheesecloth sleeve. Excellent.
Flour your cutters and cut the cookies and place on cookie sheet.
Save your leftover dough and reintegrate and use again. I keep rolling and cutting until it’s gone.
Bake at 350° for 8-10 minutes.
Cool on newspaper.
Powdered Sugar Icing
2 cups powdered sugar
3 Tablespoons milk
1 Tablespoon white corn syrup
1 Tablespoon melted butter
1 tsp vanilla extract
Mix well. You may need to add a little more powdered sugar. You want the consistency so that it does not run off your knife. If it does, it will run off your cookie too.
Spread cookies and sprinkle with decoration. This frosting is soft enough that you can sprinkle right from the can/bottle/jar. You can also put sprinkles on paper plates and invert your cookie and press.
I put them in the fridge on a cookie sheet to help the frosting set a little. If you don’t the frosting will stick to anything it touches.
You can use this recipe without frosting and sprinkles. Avoid rolling and cutting too by rolling into balls, dip tops in sugar, place on cookie sheet and flatten slightly with the bottom of a glass. Bake same way.