Happy Valentine’s Day

Perhaps a sugar cookie post on Valentine’s Day is a tad bit late, but that’s how we roll around here (no pun intended).  But, since it doesn’t have to be Valentine’s Day to make sugar cookies, I thought I would share this recipe for the other sugar cookie days in your life, pick a holiday, any holiday.  Because let’s face it, sugar cookies are a pain in the ass to make (and this recipe isn’t any different), but the nature of the cookie makes it pretty darn flexible. Halloween, use a pumpkin cookie cutter, Christmas, a tree, you see where I’m going with this.

Anyhow, I’ve been noticing a trend out there in blog land and on Pinterest, everyone seems to call their, insert type of cookie name here, best cookie in the world.  Well, I hate to be the one to break it you, but I think some of these people might be exaggerating a bit.

Some, near and dear to me, as well as myself, have been trying out some of these best of recipes and well, let’s just say they’ve fallen a little short of the title.  That doesn’t mean that I’ve given up on blogs and Pinterest, completely, when it comes to recipes, because I have struck recipe gold, but lately, in terms of cost and time, I’ve been feeling like it might be wiser to stay with the Food Network.  Most of their recipes are developed and perfected in test kitchens.

So, having said that, does it make sense that I present to you a sugar cookie recipe?  Of course not, but I do a lot of baking, and while I don’t consider myself anything close to an expert, I have tried a lot of sugar cookie recipes.  And (you’ll have to trust me on this one), I would not offer you anything on this blog that I didn’t think was fabulous.  Or else, I would have shared the chocolate chip cookie dough brownies (discovered on Pinterest) I made this weekend, which weren’t terrible, but weren’t worth blogging about, either.

So, here it is, what I think is the best, if you like soft, chewy, sugar cookies, recipe. It literally fell into my lap, when Second Son bought it home from enrichment class, after making cookies in class.  Enrichment rocks!  Hope you like the picture, what can I say, I’m feeling a little lazy today. Just a few notes, after my first batch got a little too brown on the edges at the minimum baking time, I lowered the oven temperature to 375, and baked them for eight minutes, checking them at seven.  I suggest you start lower, too.  There’s nothing worse than a burnt sugar cookie.As far as the icing, this stuff was like magic.  It spread on roughly, but then magically smoothed, with no help from me, providing the perfect canvas for decorating.  I thought the icing was a tad bit sweet, I really think this cookie is good enough to stand on its own, but the men in my life, as well as one little lady, really liked it.

So, this is how I spent the better part of my day, yesterday, making sugar cookies for Second Son’s kindergarten class, while the naked painter (which is how she prefers to be when not in some ridiculous costume), occupied herself painting.  She created a masterpiece.  I rolled and cut dough, cursing under my breath, wondering why I didn’t just volunteer to make cupcakes with with some candy hearts thrown on top.  For those of you who don’t know, rolling out sugar cookies is such a ridiculous task.  The dough is sticky, if it gets too warm it doesn’t work right, cutting the dough leaves you with lots of scraps that then need to be re-rolled.  It’s just tedious.  I’m seriously ready to get one of those dough shooters that you see around Christmas time.

Once the cookies were done, we decorated them, and I use the term we, loosely. Two hours later, not accounting for refrigeration time, we had approximately forty decorated sugar cookies. And that’s Tuesday’s fun and frivolous.  Have a LOVEly day!

3 thoughts on “Happy Valentine’s Day

  1. I always roll my dough out in between two sheets of parchment then chill them. I usually wind up up with three or four sheets of dough depending on the recipe. It makes cutting them easy and it’s a lot easy to roll out. I just knead the scrap together and re- roll between parchment. This way you also need no additional flour for rolling and it A LOT neater without flour every where. I just made 80+ sugar cookies myself for school. I’m the go to cookies person 🙂

    • Thanks for the advice. I’m going to try this, next time. I usually try to roll out on parchment, but even that wasn’t working this time around. I’m going to assume that once you roll them, you chill them on baking sheets? This could be my only problem, I have a narrow freezer.

      • I roll them and leave them between the sheets of parchment then slide the whole thing in the fridge/freezer. Some time I use baking sheets if I don’t have enough flat surface area. You can stack them. When chilled I just peel off one sheet of parchment and then cut the shapes and bake on a separate baking sheet. You can adjust the size of the dough sheets to fit what ever space you have by using more or less dough in each packet and rolling in different directions.

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