Cracked Sugar Cookies Ii Recipes
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
CRACKED SUGAR COOKIES II
These are very tender cookies. Should you want to alter them for a later date add different flavor extracts. I got this recipe years ago when I was a girl scout.
Provided by Lesa Caruso
Categories Desserts Cookies Sugar Cookies
Time P1DT1h23m
Yield 66
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 9 g, Cholesterol 5.6 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 30.7 mg, Sugar 5.3 g
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
CRACKED SUGAR COOKIES
My daughter and I wanted a soft and chewy cookies and after trying oodles of recipes we came up with this good sugar cookie
Provided by out of here
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Beat oleo until fluffy.
- Gradually add sugars, beating well.
- Add egg and vanilla, beat well.
- Combine flour, soda, salt and cream of tartar.
- Add gradually to creamed mixture.
- Shape into 1-inch balls and roll in sugar.
- Place on ungreased cookie sheet and bake at 325° for 10-12 minutes.
Nutrition Facts : Calories 164, Fat 7.9, SaturatedFat 1.4, Cholesterol 8.8, Sodium 247.1, Carbohydrate 22, Fiber 0.3, Sugar 12.8, Protein 1.6
CRACKED SUGAR COOKIES II
These are very tender cookies. Should you want to alter them for a later date add different flavor extracts. I got this recipe years ago when I was a girl scout.
Provided by Allrecipes Member
Categories Sugar Cookies
Time P1DT1h23m
Yield 66
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 9 g, Cholesterol 5.6 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 30.7 mg, Sugar 5.3 g
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.
CRACKLED SUGAR COOKIES
This is by far the prettiest, easiest (no rolling) and best tasting sugar cookie I have ever made. They look like they came right out of the bakery. Try them-- then stand back and wait for the oohs and ahs!!!!
Provided by Judy in MO
Categories Dessert
Time 55m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lightly grease two baking sheets.
- Cream sugar and butter together until light.
- Beat in yolks and vanilla.
- Sift together the measured sifted flour, baking soda and cream of tartar then fold into the butter sugar mixture.
- Form dough into walnut size balls.
- Place 2" apart on the cookie sheets.
- Do not flatten.
- Bake for about 11 minutes until the tops are cracked and just turning color.
- Cool on cookie sheet 2 minutes.
CRACKED SUGAR COOKIES II
These are very tender cookies. Should you want to alter them for a later date add different flavor extracts. I got this recipe years ago when I was a girl scout.
Provided by Allrecipes Member
Categories Sugar Cookies
Time P1DT1h23m
Yield 66
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 9 g, Cholesterol 5.6 mg, Fat 3.3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 30.7 mg, Sugar 5.3 g
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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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