Baking My Way Through Baking Illustrated, Recipe #4: Sugar Cookies with Lemon Zest
The actual variation on sugar cookies from Baking Illustrated calls for lime zest, but I didn't have that. Excuse my non-flattering photo of the results:
Notes:
1. Do not oversmoosh the cookies! I was zealous (smooshing cookies with the bottom of a glass is fun) but really, when they say flatten them to three-fourths of an inch thick, they mean it. My cookies were not as soft and chewy in the middle as I would have liked, and they pooled together as a result. I am definitely a cookie n00b.
2. Too much sugar. I loved the crinkly texture of the cookies on the outside that came from rolling them in sugar before smooshing and baking them, but the overall result was way too sweet for me. Next time, no sugar rolling for me.
Other than that, they were great. I loved the lemon zing, and the proportions of sugar, butter and vanilla were just right.
1. Do not oversmoosh the cookies! I was zealous (smooshing cookies with the bottom of a glass is fun) but really, when they say flatten them to three-fourths of an inch thick, they mean it. My cookies were not as soft and chewy in the middle as I would have liked, and they pooled together as a result. I am definitely a cookie n00b.
2. Too much sugar. I loved the crinkly texture of the cookies on the outside that came from rolling them in sugar before smooshing and baking them, but the overall result was way too sweet for me. Next time, no sugar rolling for me.
Other than that, they were great. I loved the lemon zing, and the proportions of sugar, butter and vanilla were just right.
