Sugar Cookies

This is the best dough. It is no-fail, and I use it every year.

2 1/2 cups (390g) all-purpose flour
1/2 tsp. salt
12 Tbsp. (1 1/2 sticks/185g) unsalted butter at room temperature
1 cup (250g) sugar
Food coloring gel (optional)
1 egg
1 1/2 tsp. vanilla extract

Over a small bowl, sift together the flour and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and a few drops of food coloring gel and beat for 2 minutes, stopping the mixture occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl. Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls, Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours, up to 2 days. Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough to a thickness of 3/16 to 1/4 inch (4.5 to 6mm).

Preheat an oven to 350 degrees F (180 degrees C). Line several baking sheets with parchment paper.
Dip cookie cutters into flour just before using and cut out shapes. Place on the baking sheet. Gather up the scraps, reroll them and cut out additional cookies. Refrigerate the cookies until firm 20 to 30 minutes.  Bake the cookies until golden brown around the edges, 12 to 15 minutes.