On Sunday I had the urge to bake something sugary.  Or maybe it was the urge to eat something sugary.  Either way, I figured there was nothing more sugary than sugar cookies.  I found this recipe on my pinboard that said something like “best cookies of all time.”  Facts are they almost all say that but somehow I can never resist pinning those.  Anyways I figured I better check and see if pinterest was lying to me.  While I can’t say for sure that this is the best cookie of all time, I can say with some certainty that they ended up being completely irresistible.  Ask my scale.  It holds the evidence.

I used this recipe from Vintage Revivals.  Apparently she really likes these cookies from some store that she tried to model these after.  Since I have never had those cookies, I made a few minor changes to suit my preferences that I think made a difference for me in the overall taste and texture.  Here is her recipe for you guys to follow but I definitely want to tell you guys about my modifications as well.

I made the dough as is but added 1 tsp of vanilla.  I think sugar cookies need vanilla.  But in all fairness I think everything needs vanilla.

When it came to stamping the cookies with the sugared glass, you can squish the clean glass bottom into dough to make it sticky enough for the sugar to adhere to.  It took me a second to figure this out so I figure I would give y’all a heads up in case anyone is as slow as me.

When it came to baking, 8 minutes was too long unless you want your cookies to be crunchy.  I don’t.  Once I made the first batch and they were hard, I decreased the baking time and it made a big difference.  I guess it depends on your oven.  Take them out before they start to get brown at all.  Some of the bottoms of mine weren’t even brown yet and they were still perfect soft texture.

She was talking about putting them in the fridge and eating them cold and putting the frosting on immediately when you take them out so it is warmer or something.  I’m not exactly sure.  Whatever the case may be I like room temp cookies so I just frosted mine once they had cooled and have been keeping them on the counter.   Works just fine.  I also added 1/2 tsp of vanilla to the frosting recipe.

I also decided to mix a small bowl of pinky red frosting to swirl around with the blush pink frosting to make them just a little more appropriate for Valentines Day.  I used a toothpick and swirled in some designs.

Now someone needs to come over here and take these cookies away and save me from myself.