All it takes is a handful of techniques -- from the deceptively simple spritz to the slightly more involved cut-out -- to produce a wide variety of tasty style statements.

Basic Sugar Cookie Recipe

Confectioners'-Sugar Glaze
In a bowl, mix 1 cup confectioners' sugar and 2 tablespoons water. Add more water as necessary to achieve an easy-to-pour consistency. Tint with food coloring as desired.

Cookie Varieties
Slice-and-Bake Cookies 
Slice-and-bake cookies are rolled into a log and then, yep, sliced and baked. Divide dough in half. Place each half on a piece of waxed or parchment paper; use the paper to help roll and shape the dough into 2-inch diameter logs. Unwrap logs and roll in sugar or nuts, if desired. Chill, wrapped in paper, until firm, at least 2 hours (and up to 2 days). Unwrap and slice logs into 1/4-inch-thick disks.

Spritz Cookies
Spritz cookies are made with a tubular cookie press (also known as a spritz) that is used to squeeze the dough into a variety of shapes. Fill spritz with dough (no need to chill it first). Form cookies directly on parchment-lined baking sheets.

Cut-Out Cookies
Cut-out cookies are rolled out flat and made into shapes with cookie cutters or a knife. Divide dough in half. Place each half on a piece of plastic wrap; form into a 1/2-inch-thick disk. Wrap and chill until firm, at least 2 hours (and up to 2 days). Unwrap dough, sandwich between lightly floured sheets of waxed or parchment paper, and roll to a uniform 1/8- to 1/4-inch thickness. Chill again (still sandwiched in paper) until firm, 15 to 20 minutes. Loosen dough from paper (to ensure easy removal); cut out shapes with flour-dusted cutters. If dough becomes soft, chill once more before baking, 15 minutes, to achieve crisp-looking outlines.