glazed sugar cookies

My kids invited our neighbor friend over for dinner tonight and she brought these cookies to share. I took a nibble and knew I needed the recipe. They are buttery and delicious! They instantly reminded me when a friend shared a cookie just like this with me in 6th grade only it was in the shape of a dinosaur. A purple dinosaur without sprinkles. Some things you don't forget. I'll be back with the recipe!

glazed sugar cookies (my neighbor friend Morgan found it at Joy of Baking)
3 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

royal icing using egg whites
2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners sugar, sifted

for sugar cookies:
In a separate bowl whisk together the flour, salt and baking soda.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about 1 hour or until firm enough to roll.
Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and , on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies for about 8 to 10 minutes or until the edges are just starting to brown. Frost with royal icing, if desired Be sure to let the royal icing dry completely before storing (this may take several hours). Makes about 36

for royal icing with egg whites:
In the bowl of your electric mixer or with a hand mixer, beat the egg whites with lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. Add food coloring, if desired. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.