sugar cookies to cut into shapes and jimmies (for art department)

Second batch of cookies.... hopefully these will hold the shape 

1 cup butter (2 sticks, 16 tablespoons) softened to room temperature

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

3 cups all-purpose flour

½ teaspoon salt

Preheat the oven to 350°F. 

Line a large baking pan with parchment paper or a silicone baking mat. 

Set aside.

cream butter and sugar until pale and fluffy. 

Add egg, vanilla extract; beat until well combined.

DRY

flour and salt together in a medium bowl, . 

With the mixer on low speed, add flour mixture until it just comes together.

Divide the cookie dough in half. Place one ball of dough on a lightly floured surface; it is best to work on a large piece of parchment paper or a silicone baking mat so that the cut out shapes are easy to move. Using a rolling pin, roll out the dough to desired thickness -- I like to make my cut-outs about ¼ inch thick.

Use desired cookie cutters to cut out shapes. Using a spatula, carefully lift the cookie shapes onto the prepared baking pan.

Bake the cookies for 9 to 11 minutes, or until the cookies are just set and the bottom edges are lightly golden.

Remove the pan from the oven and allow the cookies to cool while still on the pan, about 5-7 minutes. 

They will come out of the oven soft, but will harden and become easier to move and handle as they cool.

 Crisp Sugar Cookies – 3 Dozen Batch

Ingredients - these spread too much and i am trying a different recipe..... 

1 1/2 cups (339g) unsalted butter, softened

2 1/4 cups (450g) granulated sugar

3 large eggs

4 1/2  tsp vanilla extract

6¾ cups (810g) all-purpose flour

2 TB baking powder

1 tsp salt

1 cup (120–150g) rainbow sprinkles

corn syrup  wash for sticking the jimmies 

Instructions

Preheat oven to 350°F (175°C). 

Line two baking sheets with parchment paper.

In a large bowl, cream together butter and sugar for about 3 minutes, until light and fluffy.

Beat in eggs and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the butter mixture until a firm dough forms.

Chill dough for 30–45 minutes — this step helps the cookies bake up firm and keep their shape.

Roll out the dough to 1/4-inch thickness, or roll into balls and flatten slightly.

Brush with corn syrup wash and top with sprinkles (¼ teaspoon per cookie gives even coverage).

Bake 9–11 minutes, until edges are light golden brown.

Cool on the sheet for 5 minutes, then move to a rack to finish cooling and crisping.