Classic sugar cookies (makes 12)

Ingredients

• 1/2 cup (113 g) butter, softened  (I've used veg. oil as substitute)

• 1/2 cup (100 g) sugar  (or more if using veg oil if using veg oil instead of butter)

• One Egg (this makes incredients stick together - "the glue")

• 1 tsp vanilla extract

• 1 cup + 2 Tbsp (140 g) all-purpose flour

Instructions

1. Heat oven: 350°F (175°C). Line a baking sheet with parchment.

2. Cream: Beat butter + sugar until fluffy + Egg (1–2 min).

3. Add vanilla: Mix in vanilla.

4. Add flour: Stir in flour just until a dough forms. (If it feels sticky, chill 20–30 minutes.)

5. Shape 12 cookies: Roll into 12 balls, place spaced out, and gently flatten.

6. Bake: 10–12 minutes, until edges are lightly golden.

7. Cool: 5 minutes on the tray, then move to a rack.

For Christmas & Easter

Put sprinkles on right after you shape/flatten the cookies, before baking—that’s when they stick best.

Two easy ways:

• Press-on method: After flattening, sprinkle on top and gently press with your fingers so they adhere.

• Dip method: Lightly press the top of each dough ball into a small bowl of sprinkles, then place on the tray and flatten a bit.

If you want sprinkles after baking, do it while cookies are still warm—but you’ll need a “glue” like a thin icing or a little melted butter, otherwise they’ll fall off.