Sunday, October 10, 2010

Danielle's Baked Sugar Cookies

I would've make these cookies when the recipe came up originally but I had just made sugar cookies with a different recipe. I haven't made sugar cookies again until yesterday. Actually, Max made them, but I can review them.

I thought the cookies tassted pretty good, but I thought they were a little too soft. They tended to fall apart. Max and I also agreed that they needed more sugar. I know a lot of people don't like their cut-out cookies to be too sweet because you're just going to put frosting on them, but we say bring on the sweetness. I mean, they are sugar cookies. I think a sugar cookie should be sweet enough to eat on its own without the frosting.

The dough was a little difficult to work with the first time we tried. We chilled ours for somewhere between three and four hours, and it got too soft by the time we had the dough rolled out and cut. We had a hard time getting them on the cookie sheet. However, Max made another batch today after the dough had chilled overnight and he said they were a lot easier to work with.

As you can see in the picture, we didn't made the lemon glaze frosting. We like traditional, butter and powdered sugar frosting. To us, sugar cookies just aren't real sugar cookies without a big thick layer of thick sugary frosting.

This was a decent sugar cookie recipe, but I think I'll stick with my other recipe that is my current favorite.

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