Hey giiiirl…do you hate gingersnaps like the rest of the world? Be honest…
The internet in the past week has taught me that EVERYONE hates gingersnaps. Maybe it’s a crunchy cookie thing or maybe people dislike the combo of gingerbread and the texture of the snap. I’m not totally sure. I do, however, know that when I asked what kind of cookies should appear during cookie week, a soft tender lil’ gingerbread cookie was suggested at least a dozen times.
I’m going to be honest with you, I’m definitely not a sugar cookie master. I usually don’t even really like them. I love the way they look, actually, and often times find myself in awe of people like Marian. She’s a cookie artist. Chance are, if I walk into a holiday party and there’s a plate of sugar cookies seated right next to a plate of chocolate chip cookies, it’d be an obvious choice for me. Sugar cookies tend to be too sweet and flat-tasting for my liking. They’re sort of there just to look cute. And they do a good job at it—they’re the cutest!
I decided that if I was going to make sugar cookies, they had to taste good. So I swapped out some all-purpose for my beloved rye flour. I added some brown sugar for some depth of flavor and threw in a nice dollop of créme frâiche. I think it adds a nice texture. (Don’t worry, you can substitute sour cream if you’re unable to find créme frâiche at the market. P.S. Trader Joe’s sells it for a pretty inexpensive price.)