Monday, November 15, 2010

Cracked Sugar Cookies


*Short announcement:
 In case anyone is checking their calendars to see if today is Monday or Tuesday- Yes, today is Monday. ( You did realize new posts go up every Tuesday, right?) 
I am switching things up a bit here- New posts will be going up on Mondays instead of Tuesdays, and I have a surprise for you on Wednesday so stay tuned  *




If you were to throw the words "Sugar Cookies" at me, the first thing that comes to my mind is three long hours of refrigeration, mounds of cookie dough to roll and cut, roll and cut, roll and cut and then ice and ice and ice and ice, and then you finally get to eat the sugar  cookies.


(Did I mention the dishes?)

I try to avoid making sugar cookies like the plague. Can you see why? Its an exhausting, all day project, and then some. Soooo when I came across this recipe for cracked sugar cookies on allrecipes, it looked very intriguing. You mean, I just mix up seven ingredients, roll them into balls, and viola: sugar cookies?! Yes ma'am, you heard correctly. Cool! Plus, I made these with my three little monkeys, so I got some "Super Mommy Points", and we all had fun!
 Z-Monkey and little-D had a great time picking different sprinkles to roll them in, and piling candies on top. Even little S-Monkey had fun- he had the busy job of picking up all the sprinkles from the floor!
And of course, they were really delicious. They have the perfect "Sugar cookie" flavor, and just the right amount of crunch. 

Cracked Sugar Cookies                    makes 4 dozen cookies
  • 1 1/4 cups white sugar
  • 1 cup butter
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 scant teaspoon baking soda
  • 1/2 teaspoon cream of tartar

Preheat oven to 350° (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks and vanilla.
Stir in flour, baking soda, and cream of tartar. 
Form dough into walnut size balls and place 2 inches apart on cookie sheet.Don't try to squish them onto a sheet, 12 is the perfect amount- they really grow! Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.




And a here's a special treat:

Can you guess who made these?☺ 

5 comments:

  1. Lol, ok fine- " And Big D had the all important job of being the taste tester....as in 'do you like these? Are you sure? Would you say these are better than the last cookies or about the same? Are they crunchier? Should I ever make them again?"
    See- thats a very important job too!

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  2. Made the cookies yesterday with Little E :) and we had a great time. FYI: they did crack even without the cream of tartar. The only thing was - I didn't realize how soft and chewy they'd be... and I moved them too soon to use the tray again and some lost their perfect round shape.

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  3. Made These This Weekend Perfect Taste And Consistency i Can Actually Roll Them Loveeeeeee It (I Didnt Even Need The Cream of Tartar)

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  4. Hi! These look nice, one question- which recipe on AllRecipes is this? xx

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