Ingredients
2 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 stick (1/2 cup) unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons brandy or milk
1/2 teaspoon pure vanilla extract
Royal Icing for Sugar Cookies, optional
Preparation
Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
Transfer dough to a clean surface. Shape into 2 disks, cover with plastic wrap, and refrigerate at least 1 hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes and transfer to prepared sheets, spaced 1 inch apart. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer sheets to wire racks; let cool completely.
Decorate with royal icing, if desired.
