Cracked Top Sugar Cookies
A buttery old-fashioned, no-roll sugar cookie that uses egg yolks to get its characteristic cracked top.
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
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