Smooth Sailing Sugar Cookies Recipe
- 1 cup butter, softened
- 3/4 cup sugar
- 1 Eggland's Best Egg
- 2 tablespoons milk
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla or almond extract
- 1/4 teaspoon salt
- 1 to 2 tablespoons milk
- Food coloring, optional
- In a large bowl, cream butter and sugar until smooth. Beat in the egg, milk and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with cookie cutters of your choice. Place 2 in. apart on greased baking sheets. Bake at 375° for 5-8 minutes or until lightly browned. Remove to wire racks to cool.
- In a small bowl, combine the confectioners' sugar, extract, salt and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; decorate as desired. Yield: about 4 dozen.
Reviews for Smooth Sailing Sugar Cookies(4)
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I make these cookies multiple times every year they are my go to sugar cookies for every occasion sometimes I use a buttercream icing, but other than that or a little almond flavoring also I don't change a thing! You can also make them a little thicker than the recipie suggests. Everyone loves these cookies!
Just the right sweetness!! Very easy to work with- easier than other recipes I have used.
I tried this for Christmas this year and it is the best tasting rolled sugar cookie I have tried. The texture is great and the dough is so easy to work with. The icing is really fantastic. I have been trying for years to get an icing that is not a royal icing to set up as well as this does.
This is my all-time favorite sugar cookie recipe. I make it every Christmas, and any other time I have an excuse to make sugar cookies. I find the cookie itself to be very light - not sugary at all. The icing is what really makes the cookie. I always use almond extract instead of vanilla and I think the almond gives the cookie that extra touch. I also love the dough - it's very easy to work with. You can't go wrong with this recipe. I always get requests for the recipe. 5 stars from me!
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