Put a Ring on It
Though the rims of pink salt and
coarse sugar on these knockouts
may look like a flourish, they actu-
ally complete a trifecta of flavors.
The puffed rounds (which achieve
their tender springiness from whole
milk) are jazzed up with warming
cinnamon and allspice, and the
velvety filling is homemade cara-
mel buttercream—trust us, it’s well
worth the step of cooking sugar
until it’s golden brown and whisking
it with cream and butter. But when
you take a bite, it’s the salty edge
that brings this beauty together,
offsetting the sweetness in the cen-
ter and amplifying the spices.
Ace a Basic
We think of sugar cookies as
jacks-of-all-trades, not plain
Janes. That’s because our take
is delicious alone or gussied up
in a variety of ways. Two genius
touches set this recipe apart: a
scoop of sour cream for pillowy
softness, and a drop-style dough,
which means no rolling is required.
Add sprinkles or sanding sugar
before baking; then, for an even
softer result, pull the cookies
out of the oven when they’re just
golden on the edges and pale
at the center. Let them cool com-
pletely so they can firm up, and
if marmalade is more your jam,
finish plain ones with a citrus
glaze and curls of candied peel.
SALTED-CARAMEL
WHOOPIE PIES
PERFECT SUGAR
COOKIES
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