Cracked top sugar cookies are a buttery old-fashioned, no-roll sugar cookie that uses egg yolks to get its characteristic cracked top.
Sugar Cookies
I don’t think you can open many old fashioned baking cookbooks and not find a sugar cookie recipe. There are so many different varieties: rolled, molded, pressed or dropped, frosted or unfrosted. Sugar cookies in the U.S. evolved from European traditions but dropped some ingredients such as nuts and spices. Early names were called “jumbles” or “sugar cakes.” Today’s modern sugar cookies continue to be made in a variety of ways and still remain a favorite cookie for many.
About this Recipe
These cracked top sugar cookies happen to be one of the many sugar cookie recipes in my repertoire and it originated from my Great Grandma. It is a molded sugar cookie, in which each ball of dough is rolled in the hands and then rolled in granulated sugar before baking. This recipe is a great way to use leftover egg yolks (such as from 7-Minute Frosting). Using only egg yolks and baking the cookies longer at a lower oven temperature is what helps these cookies achieve their signature cracked top. I find that using a small cookie scoop to scoop the dough before rolling into a circle works best to get a uniform cookie. These cookies do not require any chilling, as some sugar cookies do – another reason they are appealing!
Tips for Cracked Top Sugar Cookies
- Only use butter for this recipe – no substitutions! Using a different kind of fat such as shortening will alter the taste of this cookie.
- Store cookies in an airtight container for up to 3 days
- These cookies freeze well if sealed in an airtight container for up to 4 weeks
Cracked Top Sugar Cookies
Equipment
- baking sheet lined with parchment paper or a silicone baking mat
- mixing bowls of various sizes
- small cookie scoop
Ingredients
- 2 cups granulated sugar, plus more for rolling
- 1 cup unsalted butter, softened
- 3 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
Instructions
- Using a mixer, cream sugar and butter until light, about 1-2 minutes.
- Add in egg yolks and vanilla.
- In a separate small bowl, sift or whisk flour, salt, baking soda and cream of tartar.
- Slowly add dry ingredients to wet ingredients, in three separate batches.
- Using a small cookie scoop, scoop a ball of dough and using your hands roll into a uniform ball.
- Roll each dough ball in granualted sugar and place on lined baking sheet.
- Bake at 300°F for 18-20 minutes. Allow cookies to. cool on pan about 2 minutes before moving to wire rack to cool completely.
Notes
- Only use butter for this recipe – no substitutions! Using a different kind of fat such as shortening will alter the taste of this cookie.
- Store cookies in an airtight container for up to 3 days
- These cookies freeze well if sealed in an airtight container for up to 4 weeks