Sugar Crisps: Crispy and Golden

Instructions:

1. Beat the softened butter and granulated sugar together using an electric mixer until the mixture is smooth and pale.
2. Add the egg and vanilla extract, beating on medium speed until fully incorporated.
3. Sift in the flour and salt, mixing on low speed just until the flour disappears to avoid overworking the dough.
4. Wrap the dough in plastic and refrigerate for 30 minutes to prevent excessive spreading during baking.
5. On a lightly floured surface, roll the chilled dough to exactly 1/8 inch thickness.
6. Use cookie cutters to create shapes, pressing firmly and lifting straight up to maintain clean edges.
7. Place cutouts on a parchment-lined baking sheet with 1 inch of space between them and sprinkle with sanding sugar if desired.
8. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes, removing them as soon as the edges turn pale gold.
9. Allow cookies to cool on the pan for 2 minutes before transferring to a wire rack to fully firm up.