There are three things that everyone needs in order to function properly in a civilized society.
1. An iPad.
2. A personal make-up artist with air brushing capabilities.
3. A super awesome sugar cookie recipe.
I have yet to obtain either #1 or #2 in the above list. Lucky for you though, I have #3 down pat. And I can say with a fair amount of certainty that with cookies as awesome as these, who’s gonna notice anything else?
This cookie recipe is from Martha Stewart’s Cookies, and it is absolutely perfect. In fact, I’d like to propose that Martha change the name of these cookies from Old Fashioned Sugar Cookies, to Hey, Do You Have Any Of Those Cookies Left Cookies OR You Made These?! Cookies.
Just a thought.
This is not the recipe that I use for decorated cookies, and this does not make the big cakey cookies with frosting and sprinkles that you buy at the supermarket (overpriced, might I add). These are exactly what plain sugar cookies are meant to be: chewy, with a sugary crunch and a buttery lemon flavor. If you’d like to tone down the lemon flavor, or don’t have a lemon on hand, just omit the zest as I often do.
3 cups all purpose flour
1 teaspoon baking soda
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 tablespoon finely grated lemon zest
1 cup (2 sticks) butter at room temperature
2 large eggs
1 tablespoon fresh lemon juice
Sanding sugar, for sprinkling
Preheat oven to 350. Sift together flour and baking soda.
Put sugars and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs one at a time, and then the lemon juice. Reduce speed to low; gradually mix in flour mixture.
Using a 2 inch ice cream scoop, drop dough onto greased cookie sheets, spacing 3 inches apart. Flatten cookies slightly; sprinkle with sanding sugar. Lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until edges turn golden, about 15 minutes. Transfer cookies to wire racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature for up to 3 days.
I prefer to use Wilton Sparkling Sugar in place of regular sanding sugar, I like the extra sparkle and crunchy shell it gives the cookies. Sparkling sugar comes in all colors, I often use pink for Valentines, yellow for Summer, and Red or Green for Christmas.
Make these cookies soon!! And if you have an iPad to spare…send it my way.