Mom's Cracked Sugar Cookies
photo by Demelza
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 1 cup butter
- 1 cup sugar
- 1 egg (lightly beaten)
- 2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
directions
- Cream butter & sugar.
- Mix in egg.
- Mix in flour, cream of tartar & baking soda till well combined.
- Drop tablespoon size balls in sugar, roll to coat.
- Place 12 cookies on a parchment lined cookie sheet, do not flatten.
- Bake at 350 for 10 - 15 minutes.
- Slide parchment with cookies onto wire rack to cool.
- Store in airtight container.
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Reviews
-
When I first baked these cookies, I took the advice and added 1 tsp Vanilla, and a pinch of salt. They were excellent, and I decided to experiment a bit, my latest batch I added Orange Extract instead of Vanilla, and they are absolutely delicious! Next batch will be with Lemon Extract! I suggest that folks should experiment with their favorite flavorings, for a basic sugar cookie. An update, I enjoyed this recipe so much that I did a little experimentation, and here are my results. I initially decided to make a light lemon cookie, added 1 tsp Lemon Extract in place of Vanilla, and to not roll them in sugar, these turned out very nice, not too sweet, and they do not crack on top!! I note this because I then made a batch of these with Vanilla and no roll in sugar, and to my surprise they reminded me of those old brown edge cookies from the grocery. I have not seen nor thought of them in years. They look exactly like the brown edged store bought ones, and taste as close as my aging memory can remember. They also do well with Orange Extract, both with and without the sugar roll. And, I have also experimented with several batches consisting of 1/3 plain, no sugar roll, 1/3 normal white Gringo sugar, and 1/3 with what we have here called Azucar Crudo, or crude sugar (a hint of molasses), all with great results.
Tweaks
-
When I first baked these cookies, I took the advice and added 1 tsp Vanilla, and a pinch of salt. They were excellent, and I decided to experiment a bit, my latest batch I added Orange Extract instead of Vanilla, and they are absolutely delicious! Next batch will be with Lemon Extract! I suggest that folks should experiment with their favorite flavorings, for a basic sugar cookie. An update, I enjoyed this recipe so much that I did a little experimentation, and here are my results. I initially decided to make a light lemon cookie, added 1 tsp Lemon Extract in place of Vanilla, and to not roll them in sugar, these turned out very nice, not too sweet, and they do not crack on top!! I note this because I then made a batch of these with Vanilla and no roll in sugar, and to my surprise they reminded me of those old brown edge cookies from the grocery. I have not seen nor thought of them in years. They look exactly like the brown edged store bought ones, and taste as close as my aging memory can remember. They also do well with Orange Extract, both with and without the sugar roll. And, I have also experimented with several batches consisting of 1/3 plain, no sugar roll, 1/3 normal white Gringo sugar, and 1/3 with what we have here called Azucar Crudo, or crude sugar (a hint of molasses), all with great results.
RECIPE SUBMITTED BY
Demelza
Canada
Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes.
I enjoy cooking, and am passionate about baking.