Cracked Sugar Cookies I

I’ve made these many times. I’ve even added flavors, sprinkles, food coloring, etc. They turn out perfectly every time.

When you just want a yummy sugar cookie, look no further. I made the recipe exactly as shown. Sprinkled sugar generously on top before baking They were so delicious my husband and I ate the whole first batch right after I made them. Definately my go to sugar cookie recipe. They were so easy to make that I might get a little plump now. Haha! I also feel like I learned something from this recipe – cream of tartar. I think it really made the texture great & will be trying it in other cookie recipes.Thank you so much for sharing this recipe! (For those having trouble, here’s my PRO-TIP for avoiding flat/dry cookies on ANY type of cookie recipe. (You’ll also find this advice from food network & other famous cooking shows): – After you mix the ingredients for cookies together ALWAYS put ithe dough in the refrigerator for 15-30 minutes BEFORE you bake them. The dough should go from soft to firm. ( I put my dough in the freezer for about 10 minutes & by the time I clean my mixing bowls and meaduring cups/spoons its usually cold enough) – Once dough is firm, shape into cookies & bake immediately. Put any additional dough back in the refrigerator until the next batch. – If you are using the same cookie sheet for every batch, make sure to let it cool completely before making the next batch. The why: The butter that’s in cookie dough is sensitive . If your dough is not cold enough then the butter will run too far in the oven before the cookie can set up properly resulting in dry/flat cookies. Note: On the flip side, if your cookie mix is rock hard frozen, vs just firm, this will keep the cookie from not speading fast enough/have a weird shape/texture. Let the cookie dough sit out for 5-10 minutes or knead in it in your hand to soften it up. If dough balls are finicky for you, try the cylinder/slice cookie shape method instead. Hope this helps!)

I made this recipe exactly as written. I doubled the batch and used an ice cream scoop to make bigger cookies for a fundraiser. They are crispy on the outside and chewy on the inside. They are the new favorite!

I made it twice First time crisp, chewy ,and spread out. Tasted great Second time didn’t spread out ,we’re not crispy and not chewy tastes great. Only difference is I added cream of tart at to the second batch. Next time NO cream of tartar

Soooo good! Made it exactly like the recipe, and they melt in your mouth!

Easy and delicious

I kind of failed horribly, but they turned out better than I expected. I’m not sure if the flavor/texture is the same as these at all. My original mixture failed horribly after adding the flour and turned out powdery instead of a dough, so I had to add an extra egg yolk and some milk to make it smooth. Then it was TOO sticky, so I had to add more flour to make it able to be rolled into balls. After that, I completely forgot the baking soda and cream of tartar (which I was going to substitute with baking powder), and then I got frustrated from standing for an hour, so I just put them in the oven as-was. My cookies barely flattened and did not get brown or crispy. They are also not gooey. What I ended up with was somewhat of a butter cookie, and the flavor is exactly like that of what you’d find in a high-quality cookie tin; those ones you pick out before the rest because they’re the best one in the tin. Regardless, even though I failed, this recipe was great! I’m super happy with them and they’re not horribly sweet.

This is perfect exactly as written! My first batch was beautiful and tasty. The second batch I replaced vanilla extract with lemon extract, EXQUISITE mild flavor! Third batch I used almond extract, again, super delicious! The lemon is my family’s favorite version! This is a 5 star keeper.

Excellent sugar cookie recipe! I make this every year as written and it has never ever failed me. A must have for my Christmas cookie trays!

So far it’s looking good, but walnut sized portions did about 34 cookies not 48, smells great, tastes good

Delicious, soft, and even better tasting than any sugar cookies I remember making in the past! My new go-to recipe for sugar cookies!

Best sugar cookie recipe I have ever made. Followed the recipe as written. Love them.

Cookies baked up well and tasted great.

O my gosh this was perfect!!! I added a tiny bit (1/4 cup) extra flour because it’s super humid here in Florida and I used my giant cookie scooper…hella-good. The kids litterally can’t wait til I make more!!!

it was amazing. I split up the batch and and put different mixings in all of them and they were so good.

DELICIOUS. Exactly as written.

So perfect! I don’t like to cook or bake much anymore, to be honest. I was looking for something easy to bake at the last minute for Christmas. I do love a good sugar cookie, and wow, are these good! So easy to make, nothing special to buy, and they turned out perfectly! I followed the recipe exactly. I only did one thing differently, and that didn’t change the recipe, just the directions. I have darker cookie sheets, so I used parchment paper to line them. So I didn’t grease the parchment paper (or cookie sheets) and they didn’t stick and browned just right. In my oven they took 11 minutes. I left them on the pan for about 1 minute after taking them out of the oven. Thanks for an amazing recipe!

I made it exactly as the recipe said, and oh my gosh! They were so delicious and moist! This will be my go-to cookie recipe!

Not a good recipe. Extremely dry cookie. Did not flatten during cooking process. Followed recipe exactly. I am not a novice baker.

Amazing, I added a package of Butterfinger Chips and they are by far the best cookies ever.

great