Super Basic - and Super Delicious -- Halloween Sugar Cookies

I love making sugar cookies. It's such a fun thing to do with kids, significant others, or -- in my case -- very vocal and hungry pets.

I WANT MY SUGAR COOKIES!

There are an endless amount of recipes online, but what makes these sugar cookies the best I've ever had isn't the ingredients but what I used to roll out the dough.
You know how most recipes tell you to dust your rolling pin and surface with flour before you roll out the dough?
This recipe recommends something else.

Yup -- powdered sugar.
And it makes all the difference.
The cookies are just amazingly sweet, delicate, and pretty much melt in your mouth. And while some people like to go crazy with the icing, I prefer a light dusting of sprinkles and/or sugar.

Sugar cookies
Inspired by Beat This! < -- Best. Cookbook. Ever.  
Ingredients

• 1 stick unsalted butter, room temperature
• 1 stick salted butter, room temperature
• 2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk (you can also use regular milk but this is what I had on hand and it worked perfectly.)
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking power
• Powdered sugar

Directions

1. Cream the butter and the sugar together until light and fluffy. 
2. Add in the eggs and the vanilla and beat again until fluffy. Then add the milk.
3. In a another bowl, sift together the flour and baking powder. Add to the butter mixture and mix until well combined. 
4. Wrap it in some wax paper and chill overnight in the fridge (or for at least an hour).
5. Preheat the oven to 375 degrees. Butter your cookie sheets. 
6. Put a ton of powdered sugar on your rolling surface, rolling pin, and on the dough. 
7. Knead the dough slightly if it's still super hard from the fridge.
8. Using your rolling pin, roll out the dough so that it's super thin -- 1/8 of an inch -- and start cutting your shapes.
9. Place on the cookie sheet and sprinkle with sugar and/or sprinkles. 
10. Bake for about 8 minutes, or until the edges are golden brown. Make sure you keep a close eye on the first few batches as they bake quickly. 
11. Cool on racks -- and enjoy!