Perfect Cracked Sugar Cookies
These chewy soft sugar cookies can be baked perfectly the very first time they are made. I have found a few tricks to make that happen.
- Softened butter should still hold its shape but dent when pressed.
- Use unsalted butter. This recipe calls for 2 teaspoons of baking soda which will give the dough enough salty flavor.
- After adding sugar be sure to beat for 3-4 minutes. Don’t rush this step.
- The biggest error one can make with this recipe is adding too much flour. Add flour in four parts. When adding the last part, I like to add it in 1/4 cup increments because I rarely use the full 5 cups of flour. That’s why the recipe states 4 1/2 – 5 cups flour. We all measure flour differently. I like to stir the flour to lighten it up then gently spoon into the measuring cup and scrape off excess with a knife. Don’t pack the flour into the measuring cup. If too much flour is used, the dough will not flatten out.
- Use an ice cream scoop to measure out the dough. This will make every cookie the same size and they will bake uniformly and look fabulous.
- Don’t over bake the cookies. The cookies will mound up then flatten out near the end of baking time and will be slightly golden around the edges.
How to make Cracked Sugar Cookies:
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10- Measure and put into place all ingredients. Mise en place – French for “putting in place”. It’s nice to have all ingredients measured and ready to add.
- Preheat oven to 350℉ . In a medium-size bowl sift or whisk together flour, baking soda, and cream of tartar. Set aside.
- In the bowl of an electric mixer add butter and mix to soften. Add sugar then beat for 3-4 minutes. Don’t hurry this step. Scrape down the sides of the bowl then mix again.
- Add egg yolks and vanilla and beat until mixture is creamy.
- Add the flour in 4 additions, mixing well after each addition. I like to add the last addition in 1/4 cup increments to ensure the dough isn’t too stiff. Note that the matter may not need the full 5 cups of flour.
- Firm enough to scoop and shape into a ball but not overly stiff.
- Measure a 2 tablespoon amount of dough and form into a ball. An ice cream scoop comes in handy for this. If using an ice cream scoop, I don’t the time to roll the dough into a complete ball. This works great!
- Place on a lightly greased cookie sheet or a parchment lined baking sheet.
- Roll in the ball of dough in 1/2 cup sugar.
- Place on prepared baking sheet and bake for 10-12 minutes or until the cookie has flattened out and is just barely beginning to turn golden brown around the edges.
Why I love these cookies
- Short ingredient list using kitchen staples.
- They have a full pound of sugar and 6 egg yolks! Fat = Flavor
- The dough does not require chilling time, no rolling out the dough or cutting into cute shapes that will require icing and decoration.
- Cookies are hot and ready in 25 minutes or LESS.
- Each cookie is rolled in sugar to create a crisp exterior with a soft and chewy exterior.
- Cookies can be stacked in containers and frozen for future use.
Cracked Sugar Cookies
Rich and buttery Cracked Sugar Cookies get their name from the way the tops crack after baking. They are soft and chewy with a bit of a crisp exterior.
Ingredients
- 1 lb. butter (4 sticks) softened
- 2 ½ cups sugar
- 6 egg yolks
- 2 teaspoons vanilla
- 4 1/2 - 5 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
Optional
- 1/2 cup sugar for rolling cookie dough in
Instructions
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Preheat oven to 350℉. Lightly grease cookies sheets or line with parchment paper. Set aside.
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Cream the sugar and butter until fluffy, about 3 minutes. Beat in the yolks and vanilla.
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Sift the dry ingredients together, then add to the batter in 4 parts, mixing well after each addition. Add the last remaining cup 1/4 cup at a time until the dough will easily roll into a ball. If too much flour is added, the cookie will not flatten out while baking.
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Form dough into balls or use a 2 tablespoon ice cream scoop to form cookies. Roll in the extra 1/2 cup sugar and place on prepared cookie sheets.
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Bake for approximately 10-13 minutes. Cool cookies on a wire rack. Makes 3 dozen cookies
Recipe Notes
These chewy soft sugar cookies can be baked perfectly the very first time they are made. I have found a few tricks to make that happen.
- Softened butter should still hold its shape but dent when pressed.
- Use unsalted butter. This recipe calls for 2 teaspoons of baking soda which will give the dough enough salty flavor.
- After adding sugar be sure to beat for 3-4 minutes. Don't rush this step.
- The biggest error one can make with this recipe is adding too much flour. Add flour in four parts. When adding the last part, I like to add it in 1/4 cup increments because I rarely use the full 5 cups of flour. That's why the recipe states 4 1/2 - 5 cups flour. We all measure flour differently. I like to stir the flour to lighten it up then gently spoon into the measuring cup and scrape off excess with a knife. Don't pack the flour into the measuring cup. If too much flour is used, the dough will not flatten out.
- Use an ice cream scoop to measure out the dough. This will make every cookie the same size and they will bake uniformly and look fabulous.
- Don't over bake the cookies. The cookies will mound up then flatten out near the end of baking time and will be slightly golden around the edges.
Want more sugar cookie ideas?
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Update notes: This recipe was originally posted in 2010, but was published again in 2019 with a printable recipe card and nutritional information andan updated photo.
These are great! So far the recipe has made 7 dozen cookies about 3 inches around. I can’t imagine making bigger bookies than that. I used my ice cream scoop too. A bunch more than the recipe states. The recipe is definately a keeper!
Wow, 7 doz! That’s a lot. My cookies are probably 4-inches in diameter. I’m so glad you like the recipe. The cookies are buttery and delish! Thank you so much for commenting and for rating the recipe. It helps a ton!
These are delicious. Mine took a lot longer to bake. I baked mine for about 20 minutes.
I used the lesser amount of flour. Next time I make these I’ll weigh the ingredients so I won’t be guessing.
THanks for a great recipe.
Thank you so much. Weight ingredients are always a good idea. I’m so glad you like the cookies and thank you so much for the rating. ❤️
Best sugar cookies ive ever made! They are so addictive. I made half the recipe becauSe we are retired and kids are gone. We ate Every last cookie in 2 days! Crisp, chewy, sooooo flavorful. No floury taste or texture. Making more today For the freezer! If i gain weight, it is your fault!!!!!! ( no even a mormon!!). 😘
Your comment made me giggle. The cookies freeze great but beware, they are just as good frozen. 😉
These look fabulous! should they be a little sticky when rolling them? how much flour do you usually end up using? Thanks so much! can’t wait to try these.
The dough shouldn’t be sticky. It will be a bit soft, but not sticky. Let me know if you have any other questions.
Thanks for making the correction.
In the write up, it's noted to bake at 375. The recipe lists 350. Which temperature is correct?
Sorry for the confusion. The correct temp is 350. I have made the correction.
If you don't have any cream of tartar, do you have a subtitution?
Hi Lizzy, I hope this helps: As a leavening agent – replace the baking soda and the cream of tartar in the recipe with baking powder. One teaspoon of baking powder replaces 1/3 tsp of baking soda and 2/3 tsp cream of tartar
YUM!!!!!!!!!!!
lovelyy!
Love this recipe! Quick question: Can I chill the dough or is it a same time recipe?
These look so adorable! I will make these for my graduation for sure!
But, I have 1 question. What kind of flour should I use? =)
Thanks,
Dina~
Regular all purpose flour. I hope you love them. Congrats on your graduation! That's so awesome.
My kids and I just made these- yummy! I sent over a dozen to bishopric meeting and they were a big hit.
Oh ya, Lisa. You've got to splurg just once and try these buttery delights. Just don't eat the whole batch 🙂
Just the thing I don't need in my diet.
These superb, divine cookies are calling my name,…Thanks for sharing.
Lisa xxx
Hi Katy, I'm so glad you found me AND I'm so glad I'm not in Mesa right now! That's one hot place. It's great to have a family connection thank you for the kind comment.
love this blog!! i'm a food enthusiast, and love the time you take for each recipe! thanks!! ( i found your blog through my mom who is in peggy's ward 🙂
I miss you Ann Marie. You are sooo brave. I admire you the most. Bake some cookies and eat them while doing you incredible creative writing.
seriously, janet. you are the master torturer. i just finished my first day of grad classes, and am wondering why i am here putting myself through such pain…wishing i had some of those cookies to make myself feel better momentarily. mmmmmmmmm!!! perhaps that will be my reward for myself if i make it through this semester 😉