Cream Sugar and Margarine: In a separate mixing bowl, start by creaming together 1 cup of white sugar and 1 cup of margarine (or butter). Beat them with an electric mixer on medium speed until the mixture is light and fluffy. This process is crucial as it incorporates air into your dough, contributing to a lighter texture.

Incorporate Eggs and Vanilla: Crack 2 large eggs into the sugar and margarine mixture, adding them one at a time and beating well after each addition. This ensures even distribution and proper emulsion. Stir in 2 teaspoons of vanilla extract for that classic, warm cookie flavor.

Combine Wet and Dry Ingredients: Gradually add your dry ingredients to the wet mixture. Do this in parts to ensure it's well incorporated without overmixing. Overmixing can lead to tough cookies, so mix just until you no longer see flour.

Chill the Dough: Once your dough is ready, shape it into a flat disk and wrap it in plastic wrap. Chill in the refrigerator for at least 1 hour. Chilling the dough is essential as it allows the ingredients to meld together and also makes the dough easier to roll out.

Roll and Cut: After chilling, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Use festive cookie cutters to cut out shapes.

Bake: Preheat your oven to 350°F (175°C). Place your cut cookies on a parchment-lined baking sheet, leaving some space between them for slight spreading. Bake for 8-10 minutes or until the edges are just starting to turn golden. The key to soft cookies is not overbaking them!

Cool and Decorate: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate as desired with icing, sprinkles, or edible glitter.