1 pound (about 2 ¼ cups) white granulated sugar

1 pound (about 4 cups) all-purpose flour, plus extra for lightly flouring surface when rolling

8 ounces (2 sticks) unsalted butter, room temperature/soft

1 teaspoon pure vanilla extract

3 eggs, separated, plus 1–3 eggs as egg wash for brushing on tops

½ teaspoon baking soda

Dash of Kosher salt (¼ teaspoon)

Sugar sparkling sprinkles, for decorating

Ground nuts of your choice (walnuts, pistachios, etc.)

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream together butter and sugar until light and fluffy.
Add vanilla extract and egg yolks, one at a time, mixing well after each addition.
Whisk together flour, baking soda, and salt; gradually mix into butter mixture until combined.
Lightly flour work surface and roll a portion of dough to about ¼-inch thickness.
Cut dough into desired shapes using cookie cutters.
Place cookies on prepared baking sheets.
Brush tops with egg wash and decorate with sugar sprinkles or ground nuts.
Bake for 12–15 minutes, until edges are lightly golden.
Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Chill dough before rolling to prevent spreading.

Adjust decorations according to occasion or preference.

Use finely chopped nuts for added texture and flavor.

Store in an airtight container at room temperature or freeze for longer storage.

Handle dough gently to maintain tender texture.