Drop Cracked Sugar Cookies

stackedcrackedcookies Drop Cracked Sugar Cookies [donotprint] Have you ever just wanted a simple cookie?  The type of cookie which comforts you like an old friend who calls just to say they were thinking of you.  Whenever I’ve had a rough day, nothing is more therapeutic than baking cookies.   For a reason unknown to even myself, all I wanted was a nostalgic cookie to remind me of my childhood where all my cares of the world were related to tv shows, going to the park, and playing with friends in the neighborhood.

Nothing brings me back to being 5 years old again than a simple sugar cookie.  A pillow like softness on the inside and a tender crust on the outside, these cookies whisper, “Hello dear friend.”

So this morning I baked a batch of cracked cookies with sugar sprinkles.  They’re called cracked cookies because the surface of each cookie has a cracked like texture.  These aren’t the type of sugar cookies you roll out but are simply drop cookies which doesn’t require any effort on my part to make.  If you’re feeling a little blue today, may I suggest baking a batch of these cookies?  They will surely bring a smile to your face and uplift your spirit. Enjoy!

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Dropped Cracked Sugar Cookies

Makes 32 medium sized cookies – Adapted from AllRecipes.com


1 1/4 cups white sugar

1 cup salted butter

3 egg yolks

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon of salt

1/3 cup coarse sugar crystals or regular granulated sugar


Preheat oven to 350 degrees F.  Cream together butter and sugar until it is nice and creamy.  Mix in 1 egg yolk at a time and vanilla extract.   Add flour, baking soda, cream of tarter, and salt until cookie dough is completely mixed.  Be sure to scrape down the bowl to be sure everything is mixed.  Using a medium scoop, form dough balls and roll them in sugar crystals.  Place cookie balls on a cookie sheet lined with parchment paper 2 inches apart from one another.  Be sure not to flatten the dough.  Bake for 12-14 minutes until the surface of each cookies have a cracked like texture.  Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack.  Enjoy!

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  1. David says

    Going to try this recipe soon. Most sugar cookie recipes call for the whole egg. What difference is made by using only the yokes in your recipe?

  2. Beth Richardson says

    Hi Alice,
    Absolutely love these cookies–such a great dough to work with and they freeze beautifully as well! I wanted to get your input on whether these could be made
    into lemon sugar cookies–using fresh juice and zest? I wasn’t sure if this would
    upset the “chemistry” of the cookie? If yes, wd you have a guess how much of
    each to use? Just a thought and I decided to ask the expert! :)
    Thank you–I enjoy your blog & recipes so much–you do a great job!!

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