I always make a few batches of these over the holidays. I adapted the recipe from a "Land O Lakes" butter cookie recipe I found on the inside of the packaging. I find that using turbinado sugar gives the cookie a nice sandy texture. You can just use regular sugar if you like. I use a cookie press, but I've had some success rolling out the dough between sheets of parchment and using cookie cutters. You could also refrigerate, slice and bake. The dough will keep in the fridge for 3-4 days or frozen for about 2 weeks. —madebylis
Sift dry ingredients into a medium bowl and set aside. Cream butter and sugar for about 3 minutes, scraping down bowl as needed. Add egg and vanilla and mix until incorporated. Slowly add dry ingredients and mix until just combined.
Preheat oven to 400F and load cookie press with dough. Press cookies onto baking sheet lined with parchment. If using, add sprinkles or other decorations. Bake 8 minutes or until bottom of cookies start to brown. Cool on baking rack.