I have a confession: I have a small (totally under-control… right?), girl crush on molly yeh. I mean how can you not love her? she’s so pretty AND she lives on a farm you guys, a farm. How cool is that? the coolest. I’ve been craving soft sugar cookies for a long time. But I was worried of making them and getting dry, sad cookies. When I saw molly’s recipe – I just knew I had to make them. Those cookies do not look sad at all. They look like the happiest, prettiest sugar cookies ever.
This is my version of the recipe, I omitted the mahlab (didn’t have any, but it sounds delicious!), reduced the sugar, and upped the almond extract – because almond-anything is the best.
The original recipe also includes frosting, which works (I tried it), but I actually prefer these sugar cookies without it. It makes the cookies look super pretty, but doesn’t add much flavor to them, and with all my love to sugar – if it doesn’t add to the dish, I’d rather not have it. Let’s keep our excess sugar for hot cocoas and creme brulees.
You can see in the recipe I’m using a Buttery Sweet Dough emulsion. This thing elevates any baked goods from “nice” to “wow, can I have the recipe?”. Seriously, it’s that good. I use it in these sugar cookies, my strawberry bread, crepes, and so much more. I highly recommended getting one, it lasts forever and is so fun to bake with:
Lorann Oils Bakery Emulsions Natural and Artificial Flavor, 4-Ounce, Buttery Sweet Dough
One last idea: If you want to make these cookies as the perfect friend for tea, you might want to zest some lemon, add dried lavender, and some loose early grey leaves 😀