Joy's Classic Sugar Cookies

BASIC SUGAR COOKIES (& DOUGH) 

1. Cream butter in bowl of mixer for 1-2 minutes until light and fluffy. Scrape down sides of bowl and add sugar, mixing on medium-high for 2-4 minutes, longer if using natural sugar. Slightly beat, one egg and add to butter and sugar mixture, mixing for about 1 minute. Scrape down sides. Add vanilla and mix well, on medium high until all incorporated.
2. Meanwhile, sift flour through sieve into bowl. Add baking powder and salt and gently mix in. Add flour to butter and sugar mixture on LOW about 1/2 cup at a time. Alternate flour with a little cream until both are incorporated. The dough will be soft, but not sticky.
3. Remove dough dividing into 2-3 discs of dough onto pieces of plastic wrap. Place in refrigerator for 2 hours minimum, preferably 24 hours.
4. When ready to roll, place disc onto flat, floured surface and using a rolling pin, roll out dough to about 1/4 inch thick. Using cookie cutters place closely together. Place cut cookie dough cut outs onto parchment or lightly sprayed cookie sheet, about 2 inches apart.
5. If not frosting, then place sprinkles on top of cookie dough and bake at 350° for 8-10 minutes until barely golden at edges.
6. Gather up scraps and pat into disc, refrigerating for another 15 minutes to firm. Repeat process until all cookie dough as been cutout.
7. FROSTED SUGAR COOKIES (Option 2)
8. Make cookies as described above, do not add sprinkles (just yet) and cool completely before frosting. Make up a batch of Vanilla Frosting
9. Ice cookies using a knife or if desired, pipe frosting onto tops of cookies. Add additional sprinkles if desired.
10. PINWHEEL SUGAR COOKIES (Option 3)
11. Equally separate dough into two or three batches, depending on whether you are coloring one batch or two. In one batch, using a small amount of food coloring paste (red or green), work the color through the dough by kneading. If desired, use another color (red or green) and tint another set of dough the same way.
12. Pat into separate discs, wrap in plastic wrap and refrigerate or freeze for 30 minutes.
13. Roll dough on floured surface to roughly the same size and thickness, about 1/4 inch or less. Place rolled out dough carefully on top of the other doughs and repeat if you colored 2 doughs for a total of 3 colors (red, green and "white").
14. Roll the long side towards you, pressing and rolling as firm as possible without squishing dough. Slice into 1/4 inch slices (if dough becomes too soft, place in fridge or freezer for 15 minutes before slicing).
15. Roll edges of dough in nonpareils or other sprinkles, if having a hard time getting them to stick, wet your finger with some water and then roll in sprinkles. Lay flat on parchment lined cookie sheet, about 2 inches apart.
16. Bake at 350° for 10-12 minutes until barely golden at edges.
17. Store in airtight container or freeze.