It’s a New Year. You’re ready to hit the gym, abstain from alcohol, detoxify your insides…
And after all of that…maybe have a sugar cookie? Or two. After all of that, you’ll probably deserve at least two sugar cookies.
Or perhaps your diet should start tomorrow. There’s still plenty of time for cookie-making today. This way, you can feel just as crazy as I do for making cookies – sugar cookies, no less, perhaps the most holiday-ish type of cookie in the book – the week after Christmas. The week after you’ve probably made, seen, and eaten more cookies than you’ll ever want to remember.
That’s how I roll. Because crazy or not, sugar cookies are Daniel’s favorite cookies ever – and when Katy selected them this week for Project Pastry Queen, I just had to make them. Even though I’m otherwise on cookie/cake/torte/tart/bar/brownie overload. And let’s not even mention those infamous Baked brownies I made yesterday.
Yes, clearly I have issues.
If you do, too – or if you just happen to love sugar cookies, I highly recommend these. Rebecca Rather calls them “Sugar Saucers,” and her version appears to produce a thicker, more saucer-like cookie than mine as shown, because I flattened mine out perhaps a bit more than necessary. Either way, they’re just how we like our sugar cookies in this house: chewy on the inside, crunchy on the outside, and bigger than your head.
Happy New Year, dolls!
Sugar cookies are my favorite type of cookie, so yes please, I’ll take a whole stack – they look super addicting!
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