I really think you’re going to like these cracked sugar cookies. They are so easy to make. They are soft and chewy. One of the family favorites to have in the cookie jar. They are extremely buttery. My heavens they should be with one POUND of butter for only 3 1/2 dozen cookies.
FYI, I only use butter. I decided that I don’t like using shortening at ALL in cookies recipes especially. Have you ever noticed a film in your mouth after eating some cookies or cakes? Like you just licked the Crisco can? Ya, that’s shortening. Why ruin your cookies with shortening. Sure they may make your cookie soft, but you have to scrape that crap off your tongue after one bite! Ick! Don’t like it. I can generally tell with one bite if a cookie (or cake) has been made with shortening. With running I limit my intake of the baked goods (dang it) so every cookie that I eat has to be worth binging on. Get it? Butter has a lower than body temperature melting point. That’s why when you eat something made with butter in melts in your mouth. Ahhhhhh! Margarine? Let’s not even go there. Don’t use it. Hate the flavor. Ugh!!!
That’s all I have to say about that.
The players: BUTTER (ya baby), sugar, egg yolks, vanilla, cream of tartar, baking soda, and flour.
In the bowl of an electric mixer, add your one pound of butter.
I like to give it a whip, just to cream it a bit.
Add the sugar and beat for 3-4 minutes.
Scrape down the sides of the bowl.
Mix it again.
Add the six egg yolks…
…and beat again until the mixture is creamy.
Add the vanilla and mix again.
Next we are going to sift the dry ingredients together.
To the flour add the baking soda…
…and cream of tartar…
…give it a whisk.
Add the flour in 4 additions.
Beating well after each addition.
As you can see the cookie dough is stiff, yet soft. If you get it too stiff the cookies won’t spread out nice.
This is where I pull out my favorite ice cream scoop. I never use it for ice cream, by the way. Only cookies. And each cookie comes out the same size and shape (generally). If you don’t have one of these babies, you may want to make the investment. Even if you bake cookies only once a year. Love it!
Place the cookie dough onto a parchment lines cookies sheet. If you don’t have parchment, you make want to lightly butter your pans.
Put about 1/3 cup sugar in a small bowl and roll the cookies in the sugar.
Place back on the cookie sheet. Bake in a preheated 350 degree oven for 10-12 minutes. If you over bake the cookies, they will be hard not soft and chewy. Bake until just slightly browning.
Remove from oven and let cool on the cookies sheet for a few minutes then remove to a wire rack to cool.
There you have it!
Great with a glass of milk. Go ahead do the dunk. Oh my those were the days when I could have a glass of milk and dunk a dozen cookies in it before bed. If I did that now, I’d wake up with those cookies on my *&#! Those days are so gone. Miss them.
What else can I say?
Cracked Sugar Cookies
2 ½ cups sugar
1 lb. (4 sticks) butter, softened
6 egg yolks
2 teaspoons vanilla
5 cups flour
2 teaspoons baking soda
1 teaspoon cream of tartar
Preheat oven to 350 degrees. Lightly grease cookies sheets or line with parchment paper.
Cream the sugar and butter until fluffy, about 3 minutes. Beat in the yolks and vanilla. Sift the dry ingredients together, then add to the batter in 4 parts, mixing well after each addition.
Form dough into balls or use a 2 tablespoon ice cream scoop to form cookies. Roll in sugar and place on prepared cookie sheets. Bake for approximately 10-13 minutes. Cool cookies on a wire rack. Makes 3 ½ doz.
Cracked sugar cookies stack great in a cookie jar, freeze fabulously and are perfect for a sack lunch for the little kiddies. I’m baking these for girls camp. Lucky girls. I spoil them. That’s my job!