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Cracked Sugar Cookies I
February 13, 2007

These sugar cookies are awesome! The dough is stiff at first, but this recipe is much easier to make with a heavy duty stand mixer. I sifted all the dry ingredients together before adding to the butter/sugar/egg yolk/vanilla mixture. I added the dry ingredients slowly and let the mixer run for quite a while, scraping down the sides of the bowl. I got a nice firm but pliable dough that was easily rolled into little balls. With the cream of tartar, these remind me of my favorite snickerdoodle recipe. The result out of the oven were uniform, beautiful round cookies that were just slighly golden underneath. When they cooled, the edges were delicately crispy and the centers were soft and chewy. I think in order to get these results, it's a good idea to measure the flour by spooning it into the measuring cup and leveling off with the flat back of a knife. Digging the measuring cup into the bag of flour can compact it too densely resulting in a dry dough that is hard to work with. These cookies looked gorgeous out of the oven and tasted fantastic!

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