I don’t like sugar cookies. Bland in flavor, crackled tops, and an unappealing texture–crispy, with maybe a little softness in the center if I’m lucky. I don’t do snickerdoodles, either; they’re just sugar cookies trying to be interesting.
As a result, I never made sugar cookies growing up. My go-to Christmas cookie recipe was the Land O’Lakes butter cookie recipe, conveniently printed inside the cardboard carton our butter came in. Like sugar cookies, these are rolled out and cut with cookie cutters. But these ones have flat, smooth tops, no crinkles in sight. And with no danger of becoming cakey, the texture is entirely in your control. You can roll it thinly at about 1/8″ for crispy cookies, or you can go thicker–I prefer 1/4″, 1/2″ if I’m daring–for fat, buttery cookies with a soft interior. I love picking the thickest cookie and biting all the edges until I’m left with the absolute middle. It tastes a little bit raw in the best possible way.