Rolled Sugar Cookies

 

Ingredients
8 oz Churn Style Butter, cold
3 cups all purpose flour
½ teaspoon kosher salt
1 ¼ cup extra fine granulated sugar
2 tablespoons egg replacer, mixed with equal parts cold water
1 tablespoon vanilla extract

Instructions
In a small bowl, combine the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until very smooth and fluffy. Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in vanilla extract until combined. Add half of the flour mixture and mix on low until incorporated. Repeat for the second half of the flour.
Portion cookie dough into two flat discs of dough, wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Remove chilled dough from plastic and roll to ¼ inch thick between two lightly floured sheets of parchment paper. Cut into desired shapes. Place the cookies 2” apart on parchment lined baking sheets.
Bake at 350°F for 8-10 minutes.
Let the cookies stand on sheets for 2 minutes before transferring to wire cooling racks. Cool completely before decorating.
Enjoy!