Love Utah pink sugar cookies? Here's the recipe, developed by a BYU professor. She's also publishing a new book on the world's best soups. utahstylesugarcookie utahpinksugarcookie cookiewar soups picklesoup
Erin Mylroie, with two cookbooks under her belt, talks about making recipes and becoming an accidental Instagram star.
“I grew up knowing you didn’t really need a recipe,” Mylroie said. “You could taste something, and recreate something based on what you tasted. I’ve always cooked that way. I like to read recipes for inspiration, but I rarely use them. I like to create my own, because I’m pretty particular about the kind of taste and texture and experience that I want.”101 Greatest Cookies on the Planet
in Santa Clara, Utah. “It’s this little gas station that sells phenomenal cookies. They released a pink sugar cookie, a fluffy cookie that has sour cream in the dough, so it’s soft and a bit tangy, not overly sweet, with pink frosting. It’s a pretty significant-sized cookie. It’s almost like a teacup saucer size.”, Swig sourced its pink cookies from Dutchman’s before it started making a similar cookie in 2012, and the “dirty” soda chain mainstreamed it across the state.
In the early aughts, when her kids were still small, she started getting into recipe and cooking competitions, and “I won quite a few. I’ve taken my family to Disney World three times,” she said. “Food Network was just starting to reach out for recipe competitions. I did a few for Food Network, and so one of them was with Guy Fieri. I have also been on Rachael Ray’s show — I won her burger contest.
Mylroie often posts recipes and tutorials on her Instagram account, which she started in 2017. The account originally was designed as a way to share recipes and meal plans with her sisters, she said — and she called itbecause she didn’t want it to be a public account. She kept the name because she found herself with more than 50,000 followers, and people knew the name already, though her kids still tease her about it, she said.
“I moved from the Los Angeles area to Utah — in the bitter cold of January after spending a semester in Hawaii — for college when I was 18. I was amazed to see my roommates running to gas stations — and later soda and cookie shops — for fountain sodas and big, fluffy sugar cookies frosted with a thick layer of pink frosting. It’s a Utah thing. It didn’t take long for me to join in with my roommates for late-night runs to devour these tender, chubby pink cookies.
To make them just right, frost only the centers to leave a ½-inch unfrosted rim to expose the bare, ragged edges. Now you’ve got a real Utah cookie! Place the pumpkin on the prepared baking sheet. Roast for 35 minutes, or until almost tender. Remove the baking sheet from the oven, and scoot the pumpkin pieces to one side of the sheet.
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