I really love sugar cookies. Especially the thick cakey ones with mile high frosting. And sprinkles. There is a place nearby called Cutlers where they serve soup and sandwiches and the like, and seriously the best cookies. They make two kinds of sugar cookies: original, and almond. They are both so insanely delicious and rich that I really can’t decide which I like better. Is it okay to have a tie? I’m only tell you all of this because I was thinking of those cookies while I made these cupcakes. So they’re kind of like… the inspiration behind the project.
Now I have to admit something that could be embarrassing. While I love those gourmet, made-fresh-daily with love from someone’s grandmother’s old recipe card cookies from Cutlers, I also have a place in my heart for the boxed, commercialized day-old Lofthouse cookies you see in the bakery section of the grocery store. I’m not comparing the two, you just can’t do that because they are two completely different cookies and require two completely different cookie moods. I’m just saying, they’re both good in their own way.
I’m normally not a real big fan of pink anything at all ever, but I felt that in order to make these cupcakes as classic sugar-cookie like as possible, they really needed that obnoxious pink frosting. And sprinkles. Because who eats sugar cookies without sprinkles? But notice the blue wrappers? I was trying to even things out. Pink frost and pink wrappers would have been too much for me. Unless they were for a baby shower in which case I would make a totally appropriate exception. These moist and fluffy cupcakes are the perfect way to shake things up at your next party, get-together, or any other occasion you may have in the near or distant future! Instead of the traditional cookies, bring these cupcakes!! They’ll be a huge hit, just make sure to double the recipe if you’re planning for more than 12!!
