I've used different recipes and keep going back to this one from Martha Stewart. You can use milk instead of brandy, but the brandy really adds a nice richness.
Sugar Cookies
2 cups sifted all-purpose flour, plus more for work surface
1/4 tsp. salt
1/2 tsp. baking powder
1 stick butter, room temp.
1 cup sugar
1 large egg, room temp.
2 T. brandy (or milk)
1/2 tsp. vanilla (increase to 1 tsp. if using milk)
In a large bowl, sift flour, salt and baking powder; set aside.
In the bowl of an electric mixer, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture and mix on low speed until thoroughly combined.
Divide dough in half into 2 flat disks and wrap tightly in plastic wrap. Chill about at least one hour. If freezing, wrap in plastic wrap then heavy-duty foil or Ziploc freezer bags. Thaw in fridge overnight.
Preheat oven to 350. Have parchment-lined baking sheets ready.
Remove dough from fridge. If it’s very hard, let it stand at room temp to soften slightly.
Dust work surface with flour. If dough still feels hard, whack it several times with your rolling pin to help soften. Roll dough to about 1/8-inch thickness (or thicker depending on your own taste), stopping often to release the dough by running an offset spatula under it. Cut into desired shapes and transfer to prepared, cool baking sheets. Dough can be re-rolled and cut once...cookies will become tough if dough is rolled too often.
Bake about 10 minutes or until edges just begin to brown, rotating halfway through baking time. Baking time can be slightly longer for thicker cookies. Cool on wire racks.
Note: I like to chill the cut cookies on the baking sheets about 10 minutes before baking. It helps to have the dough cold when it goes in the oven. Do not use insulated cookie sheets as they can encourage spreading.
Q