Down in Houston a few weeks ago, I got the urge to bake, so while my mom and sister were napping one afternoon, I drove over to Kroger and bought all the materials to make simple sugar cookies (plus some ice cream).
I was craving crispity crunchity sugar cookies, a la middle school recess snack, so after Googling “crispy sugar cookies” I landed on this easy-peasy recipe from Taste of Home.
Sugar cookies really are the best because they are generally so easy. This particular recipe calls for rolling out the dough super thinly and using a cookie cutter so that all the cookies are the same size, shape and cook evenly.
Me, being the lazy baker I am, decided against this method, and instead went with the Scoop and Pat Method (trademark pending…jk). This is where I 1. take a scoop of cookie dough from the bowl with a teaspoon, 2. pat the ball to flatten it between my fingers.
It doesn’t yield the thinnest, crispest, prettiest cookie (in fact, the cookies are none of those things), but darn it if they don’t taste just like sugar cookies!
Being the sharp shooter that my sister is, she took that vanilla ice cream, spread it between two lopsided cookies, rolled the whole thing in rainbow sprinkles and BAM: delicious ice cream sandwich achieved!
Done and done. Now you go try the Scoop and Pat and let me know what you think. Be sure to pat as thin as possible to achieve that crunch!
