People often say that baking and then icing sugar cookies is easy, but I don’t agree. Sometimes you can get a crumbly ball of dough that just is not workable and has to be tossed out. I tried a new sugar cookie recipe this year, and that unfortunately happened to me. When it did, I returned to this recipe, which is tried and true.
Easy Sugar Cookies
Baking: Cream butter and add sugar gradually. Add eggs, milk, and vanilla and cream well. Sift together flour and baking powder, then add to butter mixture. Chill for 10 minutes.
Roll and cut dough into desired shapes. Bake at 400 degrees until very light brown.
I like to ice the sugar cookies, and I make the icing by putting confectioner’s sugar into coffee cups, then pouring leftover evaporated milk into the cups until the icing is the right consistency. Too runny, and I add more confectioner’s sugar; too thick, and I add a drop or two of evaporated milk. I add food coloring to come up with some different, but always bold, icing colors — one for each coffee cup. I particularly favor bright orange.