You know the first time you taste something that becomes your favorite and you know that will be the standard that everything else will be compared to? Well that is how I feel about about my very favorite childhood cookie. Some people may call them sugar cookies, but to us, they will forever be known as “Sugar Shocks”. Don’t get me wrong, if you put a sugar cookie in front of me, I will eat it. I couldn’t care less if they are store bought, from a mix, Lofthouse style, or cookie cutter shaped, I will most certainly eat them. Even with that said, no cookie of any kind, sugar cookie or not, will ever compare to the special place in my heart reserved for sugar shocks.
It’s almost like they were part of me from the get-go. My brother and I used to decorate them with colored sanding sugar just to up the sugar content, not even thinking about the tummy ache that comes from eating 5-6 really big, super sugary cookies. All I can say is, totally worth it. I would do it all over again. Maybe not today, but as a kid, for sure. People think that eating a dozen Krispy Kremes is impressive, I would like to see someone try to put down a dozen of these. Any takers? I will make and ship the cookies, scouts honor!
I am excited to share such an amazingly delicious part of my childhood with all of y’all. Put on some stretchy pants, cue up your favorite childhood movie or cartoon (my all time favorite was Tom & Jerry) and enjoy one of these cookies. I can only hope that they can become a family favorite the way they are for me.
From Mrs. Witty’s Homestyle Menu Cookbook
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 large egg yolks
- 1/2 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- Cream the butter until soft, then cream in both sugars. Beat in the egg yolks. Once combined, stir in the lemon zest and vanilla.
- Whisk together the flour, powder, and salt. Fold in the dry ingredients into the butter mixture.
- Transfer the dough into a cleaned and dried can, with the diameter you want. Wrap in plastic wrap and chill in the fridge for about 2 hours.
- When you are ready to bake, preheat the oven to 350 º and set up your cookie sheet.
- Remove the bottom of your can with a can opener, but leave it in place. Use the bottom to push the dough a quarter of an inch at a time. Slice the quarter inch of dough with a sharp knife and place on cookie sheet, 2 inches apart. Repeat until all dough has been sliced.
- Sprinkle cookies with more sugar. Bake for 6 minutes. They are done when the centers have puffed then fallen, and the edges are golden brown.
- Cool on pan until they are firm enough to transfer to a wire rack.