Cracked Sugar Cookies
"This recipe is from the "Better Homes and Gardens Complete Book of Baking". It is one of my favorites, especially hot out of the oven...they melt in your mouth! Yum. It is very important to mix the dry ingredients separately from the batter so that the baking soda and cream of tartar don't get wet until the last minute before baking. It's a chemical reaction that doesn't last long. Try these! "
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (11 g)
- Calories 59.6
- Total Fat - 4.2 g
- Saturated Fat - 0.8 g
- Cholesterol - 0.3 mg
- Sodium - 46.9 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 0.6 g
- Calcium - 9.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In large bowl, beat butter and shortening on high for 30 seconds or until softened.
Step 2
Add sugar and vanilla and beat until combined.
Step 3
Beat in the egg yolks.
Step 4
In a small mixing bowl, whisk together, flour, baking soda, cream of tartar, and salt. Beat into wet mixture.
Step 5
Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
Step 6
Bake at 300 degrees for about 20 minutes or until tops are just slightly cracked and sides are set. Don't let edges brown or they won't be soft!
Step 7
Transfer to wire rack to cool. These are best hot out of the oven...melt in your mouth butter and sugar YUM! They will become more crispy/crumbly as they cool, but are still delicious. You can microwave them for a few seconds to bring back the softness. Place in an airtight container. Can store at room temperature for up to 3 days. May freeze up to 1 month. Thaw for 15 minutes before serving if frozen.
Tips
No special items needed.
3 Reviews
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