- On a floured surface, roll pieces of the basic sugar cookie dough into 3⁄8-inch-thick cords and cut into 6-inch lengths (do not substitute slice-and-bake dough in this recipe). Shape into twists, then place on baking sheets.
- Brush with a beaten egg and sprinkle with ¼ cup coarse sanding sugar or turbinado sugar.
- Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
- Cool slightly on baking sheets, then transfer to wire racks to cool completely.