Classic Iced Sugar Cookies

This recipe comes from the December 1992 issue of Gourmet magazine, and have been a family favorite ever since. With a balanced cookie recipe and icing that never fails, these decorated cutout cookies brighten the season.

For the cookies:

2 sticks (1 cup) unsalted butter, softened (we use salted butter)

1½ cups sugar

1 teaspoon vanilla

3 large eggs, beaten lightly

3½ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

For the icing:

2 cups confectioners’ (powdered) sugar

¼ cup milk

1 teaspoon vanilla

Preheat oven to 350°. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and the sugar with an electric mixer until the mixture is light and fluffy. Beat in the vanilla and the eggs. In a separate bowl, sift together the flower, the cream of tartar, the baking soda, and the salt. Add this flour mixture to the butter mixture gradually, stirring until it forms a dough. Chill the dough, covered, for at least two hours, or overnight.

Working quickly, roll out the chilled dough 1/8 inch thick on a lightly floured surface (you can also put flour on top of the dough and on the rolling pin, but be mindful of how much is being incorporated into the dough). Cut out rounds with a glass or use seasonal cookie cutters. Transfer the shapes to a baking sheet lined with parchment paper. Bake at 350° for 6 to 8 minutes, or until they are pale golden. Transfer cookies to racks and let them cool.

Make the icing: into a small bowl, add confectioners’ sugar. Stir in the milk, the vanilla, and combine well. (For thicker icing, add more powdered sugar. For thinner icing, add more milk.) Food coloring may be added. Spread the icing onto the cooled cook