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.
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