Sugar cookies…how boring, right? But wait! There’s a surprise!
I don’t eat sugar cookies because I think they’re bland and I’d rather use the calories on something good. These are different. They have lemon!
Let’s get to it.
I forgot to include sanding sugar. That’s coming later.
This smelled so good, I just wanted to eat it. Don’t worry, I’m not disgusting. I held back.
I don’t know if that’s light and fluffy, but it works.
Yeah, there’s some zest in there. Judge me.
She said to mix until incorporated and I was like, yeah okay.
I was like…yeah…okay? This seems too large. I decided to only bake 3 to see what happened.
This happened. They were HUGE!
I decided to switch to only using half of the scoop. I did not think I’d get to 20 cookies using that much dough, and I also did not want to have to rotate through that many batches. I’d be here all night!
Yes, this happens before you bake. I just had to show you the huge ones first.
There’s that dumb silicone brush again. I really need a good one. *cough* My birthday is the 25th of this month, people.
These ones came out better. I didn’t wait until they were golden, but the texture is awesome.
I got: 23 (varying sizes)
Start time: 8:55
End time: 10:30 (1 hour, 35 mins)
Martha’s estimated time: 25 mins (WHAT?!)
What did I learn?
What do I need to learn?
- Is my 2-inch ice cream scoop unusually large? It is 2 inches wide. I measured!
- Why have I never heard of lemon in a sugar cookie? I’m looking at you, Mom.
The moral of this story is…
I LOVE SUGAR!
Oh, no. I AM disgusting.
Forget that image and remember this one instead.
If you ate one of these, please comment. If you didn’t, please make them.
If you missed my last post, Chocolate-and-Cream Sandwich Cookies, read it here.