CRACKED SUGAR COOKIES I
This is a nice soft center sugar cookie.
Provided by Pam
Categories Desserts Cookies Sugar Cookies
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- Cream together sugar and butter. Beat in egg yolks and vanilla.
- Add flour, baking soda, and cream of tartar. Stir.
- Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 20.5 g, Cholesterol 45.9 mg, Fat 8.4 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 108.2 mg, Sugar 10.5 g
SUGAR COOKIES
This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies and I hope they'll become yours as well. -Helen Wallis, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
MOM'S CRACKED SUGAR COOKIES
This is a sugar cookie that you don't have to roll and cut. I always use a cookie scoop when making these. The last time I made them I had some organic cane sugar that I used to roll them in, it really seemed to add some extra sparkle to the finished cookies. The note my Mom had on the recipe is DO NOT double or flatten the cookies. The cookies will turn out slightly differently if you use a hand mixer or a big stand mixer. I use my KitchenAid stand mixer & bake the cookies for 10 minutes. They turn out flatter, slightly soft & chewy, just the way I like them. If you use a stand mixer you could chill your dough or add 2 tsp of instant clearjeI to it to stop the cookies from spreading as much. I think they would make a wonderful icecream sandwich.
Provided by Demelza
Categories Drop Cookies
Time 20m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter & sugar.
- Mix in egg.
- Mix in flour, cream of tartar & baking soda till well combined.
- Drop tablespoon size balls in sugar, roll to coat.
- Place 12 cookies on a parchment lined cookie sheet, do not flatten.
- Bake at 350 for 10 - 15 minutes.
- Slide parchment with cookies onto wire rack to cool.
- Store in airtight container.
CRACKED SUGAR COOKIES
This is a family favorite sugar cookie recipe handed down to me from my mom. When my husband was deployed to Iraq, he was always excited to receive a box of these in the mail. I always make sure to watch these closely and take them out of the oven before they brown. If they brown, they will end up too hard and crunchy.
Provided by Rochelle
Categories Desserts Cookies Sugar Cookies
Time 35m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat 2 cups sugar, butter, and vegetable oil with an electric mixer in a large bowl until smooth. Add egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. Sift flour, baking soda, cream of tartar, and salt into the egg yolk mixture; stir. Stir in vanilla extract. Roll the dough into walnut-sized balls.
- Spread 1/4 cup sugar onto a flat surface. Roll the balls of dough in sugar to coat. Arrange onto baking sheets spaced at least 2 inches apart.
- Bake in preheated oven cooked in the middle, but not yet browned, about 15 minutes.
Nutrition Facts : Calories 128 calories, Carbohydrate 17.9 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 54 mg, Sugar 12.5 g
SMASHED SUGAR COOKIES
We love the imperfection of these festive smashed cookies. The addition of two eggs gives the centers a tender and soft texture, while the crinkled edges get ever so slightly golden and crisp. Top with a simple confectioner's sugar glaze for a holiday treat perfect for a cookie tin.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it's ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed.
- Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined.
- Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment.
- Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing.
- Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies have cooled, whisk together the confectioners' sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.
CRACKLED SUGAR COOKIES
There is another recipe by this title on zaar, however this one is different in that it cooks at a lower temperature for a longer time to get the edges set, the tops crackled, and yet still be tender to bite. It also calls for a bit more sugar...give it a try!
Provided by DogAndCatDoc
Categories Drop Cookies
Time 45m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, beat butter and shortening on high for 30 seconds.
- Add sugar, baking soda, cream of tartar and salt and beat until combined.
- Beat in egg yolks and vanilla until combined.
- Mix in flour until well combined.
- Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
- Bake at 300 degrees for about 20 minutes or until tops are just slightly crackled and sides are set.
- Do not let edges brown -- if they do they are over done and will not be tender.
- Transfer to wire rack to cool.
- May freeze up to 3 months.
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