Cracked Sugar Cookies


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!


  • 1 lb. butter (4 sticks) softened
  • 2 ½ cups sugar
  • 6 egg yolks
  • 2 teaspoons vanilla
  • 4 1/2 - 5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cream of tartar


  • 1/2 cup sugar for rolling cookie dough in


  1. Preheat oven to 350℉.  Lightly grease cookies sheets or line with parchment paper.  Set aside.
  2. Cream the sugar and butter until fluffy, about 3 minutes. Beat in the yolks and vanilla. 
  3. 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.
  4. Form dough into balls or use a 2 tablespoon ice cream scoop to form cookies. Roll in the extra 1/2 cup sugar and place on prepared cookie sheets. 
  5. Bake for approximately 10-13 minutes. Cool cookies on a wire rack. Makes 3 dozen cookies
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