Cracked Sugar Cookies Recipes

CRACKED SUGAR COOKIES I

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.

SUGAR COOKIES

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.

CLASSIC SUGAR COOKIES

Steps:

• In large bowl, beat 1 1/2 cups powdered sugar, the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F.
• Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2- to 2 1/2-inch cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
• Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

CRACKED SUGAR COOKIES

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.

MOM'S CRACKED SUGAR COOKIES

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.

SMASHED SUGAR COOKIES

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

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.