I admit it. I’m prejudiced against sugar cookies.
Surprisingly, it’s not the white flour or white sugar that bothers me. I think there is room in our diet for the occasional treat – and homemade is always better.
It’s not they way they look, for sure. If they are decorated well, they are really cute.
However, I’ve always thought that cuteness was the only thing they had going for them. Flavor wise, they’re too bland and too boring. Beyond that they are messy and super time consuming to make.
Confession: I am also the teeniest bit afraid of trying my hand at icing. It looks hard.
My prejudices aside, we make sugar cookies – every year at Christmas.
Because our flood put me a few weeks behind in Christmas preparations, we didn’t get around to making any this year.
On Sunday, while Walt and Newt were watching the Super Bowl, I looked around online for a sugar-cookie recipe that might be tastier than sawdust. Once I found a promising recipe, I whipped up a batch and stuck it in the fridge.
Last night I surprised Walt and Newt with a family cookie making party.
I was going for Valentine’s Day cookies, but we ended up with a mishmash of holidays: hearts, bats, birdhouses and stars decorated with red and green sugar. Perhaps everyone was afraid that this would be the one and only sugar cookie making session of the year. They had to get their favorites in.
Want to know something though?
These cookies are actually really good.
They are firm enough to not crumble when dipped in my herbal tea, but still slightly soft. And that buttery taste with just a hint of lemon? Let’s just say, I now have a new outlook on sugar cookies.
I might even try icing them one day…
Bee in Our Bonnet has the recipe I used, as well as fantastic decorating tips and tricks. The only modification I made to the recipe was using about a teaspoon of grated lemon zest instead of the lemon extract.