comment icon 83 more comments Then I ate five brown sugar cookies to dull the pain. But the pain is still there. Ouchie. No matter how I feel about becoming a better reading teacher for K-12 (which happens to be awesome), I do not feel awesome about going back to school. How did this happen?! I thought I was done. Sob. But I also thought I didn’t like sugar cookies. And things turned out alright. Would this be a good time for a confession? I just really don’t love sugar cookies of the frosted cut out Santa, snowflake, or Christmas tree variety. I just can’t seem to crave them with the same passion that I crave holiday Minty Chocolate Truffles or Salty Toffee. Then, I made these brown sugar cookies. After giving permission for Bjork to eat 2 heaping spoonfuls of the dough, and giving permission for myself to eat unlimited dough, I sat by the fire sipping hot chocolate and eating a perfectly lightly crunchy-on-the-outside, chewy-on-the-inside cookie glittering with sugar crystals. And I felt happier than a pug in a rug. That was all before I applied for my Master’s degree. Er, program. Whatever. It’s all just a blur after that. If I may boss you around for a moment, it’s time for you to make these cookies right now. They remind me of a cross between a classic sugar cookie and a snickerdoodle without the spices. They have a warm buttery flavor with an out-of-this-world light, soft yet lightly crispy buttery texture. I love butter. And can I just say two very important words to you right now? AMAZING. DOUGH. You know what to do. Go. This recipe comes from a good family friend, Vicki, who owns and operates a catering business with her husband. Basically anything she makes turns to edible gold. She’s the real deal. 3.9 from 11 reviews Maybe I should pursue a Masters in catering. With a specialty in brown sugar cookies.
