Our sugar cookies are the classic kind that Grandma made. The dough is perfect for cookie cutters and for decorating.
Note: If you prefer to frost after the cookies are baked and cooled: Beat ¼-cup butter, 3 cups confectioners’ sugar, 1 ½ teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy.
Preheat oven to 375 degrees F.
In a bowl, sift together flour and salt.
In another bowl, cream butter and sugar. Stir in egg, corn syrup, and vanilla. Stir in flour mixture, one third at a time, until thoroughly incorporated.
Pat dough into 2 flat disks, wrap in plastic, and chill for 1 to 2 hours, or until firm enough to roll out.
Roll dough between 2 pieces of wax paper to ¼ inch thick. Cut out cookies and transfer to ungreased baking sheets, leaving about 1 inch between them.
Decorate cookies with egg paint. Bake for 8 to 10 minutes, or until just beginning to brown on edges.
Place baking sheet onto wire rack and allow to cool for 5 minutes before transferring cookies onto rack to finish cooling.
In a small cup, stir together egg yolk and a small amount of liquid or paste food coloring to obtain desired color.
Use a small paintbrush to decorate cookies before baking.