Suga suga how you get so fly

So here is my sad confession: I tend to be a baking perfectionist. It really can be great when I am doing something that requires super detail and focus, but sometimes...it can be annoying and just get in the darn way. Over and over I tell myself to stop (!!!) worrying about making every little thing perfect. But sometimes I just won't listen and when that perfectionistic mindset takes over, well...it can really suck the fun out of things.

But wait! There is a silver lining to this stormy baking cloud! And it all has to do with Noor, the adorable girl that I babysit for during the week. Based on our mutual love of cinnamon, baking, and Matilda, little Noor is truly a girl after my own heart. But you know what else is great about her? She is a crazy little baker who forces me to loosen up and break out my baking wild side (yes, it exists in me somewhere).

Example A: these sugar cookies. First, Noor dug through the cabinets and found every type of sprinkle we had in the house. And then we went crazy on these cookies, and made sure that each cookie was unique and full of color (but still delicious!). So here’s a shout out my favorite six year old for being my newest baking inspiration...the creative baking bug has bitten and who knows what will happen next (stay tuned!)

Sugar Cookies

(Adapted from Baked)

1 ¾ cups flours

¼ tsp salt

¼ tsp baking powder

¾ cup unsalted butter, softened

2 Tbs vegetable shortening

2/3 cup sugar

1 egg

1 tsp vanilla extract

Colorful sprinkles and/or cinnamon sugar.

1. In a medium bowl, whisk together flour, salt, and baking powder and set aside.

2. In an electric mixer beat the butter, shortening, and sugar together until light and fluffy. Add egg and vanilla and beat until just combined.

3. Add the flour mixture and mix until combined.

4. Wrap dough and refrigerate for at least 4 hours.*

5. Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

6. Dust a work surface with a sprinkling of flour. Unwrap chilled dough and put it directly on the floured work surface. Roll the dough out ¼ inch thick. Make sure to check to see if dough is sticking to work surface, and if it is, sprinkle it with flour and flip the floured side over and continue to roll out.

7. Use your favorite cookie cutters to cut out shapes in the dough and transfer the cookies to the prepared baking sheets.

8. Prior to baking, sprinkle cookies with colorful sprinkles. If you want a nice cinnamon sugar taste, sprinkle some cinnamon sugar on top as well (it’s pretty yummy!).

9. Bake cookies for 12 minutes, until set but not browned. Allow to cool on sheet for 5 minutes and then transfer cookies to a rack t cool completely.

*Noor and I were very impatient and simply split the dough in half, flattened it into two thick pancakes, then wrapped it in plastic wrap and stuck it in the freezer for 30 minutes. It probably wasn’t the ideal way to do it, but if you want your sugar cookies ASAP then this works pretty well too.

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