If you can’t tell from the pictures, I made these cookies “bakery style” aka large-sized and, therefore, was only able to yield 9 cookies. I’ve made a handful of sugar cookies over the years, and without a doubt, I believe that it’s the corn starch that sets this recipe apart from the others. We get all of these ideal cookie textures from the addition of corn starch. The cookie interior is very soft and chewy, while the exterior is more crisp. The texture on these sugar cookies is probably as close as it can get to my idea of cookie perfection. Unlike the ones you roll out and cut into shapes around Christmas time, these are baked just like normal cookies (the dough is scooped out with a cookie scoop). But for today, I’m giving you one of the most traditional cookie recipes around: a version of a sugar cookie. Among those recipes, there have been a couple variations of the beloved chocolate chip cookie, a seasonal ginger molasses cookie that I wish I could eat year-round, and my personal favorite non-chocolate cookie: salted brown sugar toffee cookies. Today marks my 8th cookie recipe post on The Vivid Kitchen. BUT we luckily were able to exchange our tickets and will be seeing The Goonies this weekend! As I had mentioned in my previous post, we were planning on attending our first Cinespia screening of the season but because of the crappy weather, the event was unfortunately cancelled. My Memorial Day weekend ended up being pretty laidback and filled with dinners with family (both mine and Alex’s) and staying in to watch really random movies (Girl, Interrupted and Children of Men, if you’re curious) due to the rainy weather. Now that Memorial Day has come and gone, it is now - unofficially - summertime.
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