I actually don’t dislike sugar cookies, despite tweaking them yesterday. They’re fun and they’re traditional, which is good enough in December. But they’re limited in two ways — one structural, one avoidable. The first is that if you add enough butter to make them rich and really tasty, they’re an awful pain to roll — you certainly can’t let your kids do it. And even if you can roll them, too much butter will make them spread in the oven so that your angels look a little pudgy and Santa downright blobbish. You can have fabulous butter flavor and texture, or you can have pretty things your kids can roll. Most recipes compromise.
The second problem is that we flavor them only and exclusively with vanilla. Now, I like vanilla — don’t bite my head off — but it’s so overused in American baking that we don’t even notice it unless, say, we steep a real bean in milk to make custard and scrape in the flecks to draw attention. I didn’t mind or even notice the ubiquity of vanilla until I started baking cakes and cookies from the time before vanilla extract was widely available, and then I realized, for example, that it doesn’t actually bring anything to peanut butter cookies; nutmeg is better.
Now, sugar cookies have always had wonderful cousins that avoid one or both of these problems. Continue reading “Sugar cookies with historical flavor”