I’ve made these cookies a few times, long ago, but not since I’ve been blogging. At least I don’t think so; I couldn’t find a post! I love cracked top cookies. They just look like they’re saying “come get me”. The texture is usually lighter than the average non-cracked cookie and if you’re lucky they’ll melt in your mouth. These cookies do just that. They really do melt in your mouth.
I began by creaming the butter and sugar in my stand mixer until they looked fluffy, about 3 or 4 minutes.. I added one egg yolk at a time then the vanilla, beating after each addition. The dry ingredients are mixed separately in a bowl then added slowly to the wet mixture. When it is all mixed, we’re ready to start making cookies. And start taking pictures, which I forgot until this point!
I used my smaller cookie scoop, forming balls I rolled in my hands then rolled in sugar before placing on the baking sheets.
I baked each sheet of cookies for 12-14 minutes, until the surfaces are cracked but the cookies are not browned. I let them sit in the pan for a few minutes to cool then on a rack to finish cooling.
The cookies are a blank slate- you could sprinkle them with color sugar or hearts or whatever seasonal décor you’d like. I just like them with plain sugar. They melt away in your mouth easier!
I’ve often thought you could substitute almond flavoring for the vanilla extract for a change. I’m not an almond fan so I haven’t tried that. Let me know if you find any good variations!
Cracked Sugar Cookies
A sugar cookie with cracks that please the eye as well as the tongue!
- 1 1/4 cups white sugar
- 1 cup salted butter
- 3 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon of salt
- 1/3 cup coarse sugar crystals or regular granulated sugar
In a stand mixer or with a hand held mixer, cream together butter and sugar until creamy. Mix in 1 egg yolk at a time and vanilla extract.
Mix together flour, baking soda, cream of tarter, and salt in a separate bowl and add to wet ingredients until cookie dough is completely mixed, scraping bowl occasionally.
Using a medium scoop, form dough balls and roll them in sugar crystals. Place cookie balls on cookie sheets, 2 inches apart. Do not flatten.
Bake for 12-14 minutes until the surfaces have a cracked texture.
Remove sheets from oven and cool for 5 minutes before transferring cookies to racks to finish cooling. Store covered.
Adapted from Savory Sweet Life