Savory Sweet Life

Simply Delicious Recipes for Everyday Living

Drop Cracked Sugar Cookies

Last update: March 6, 2018 By Alice Currah 64 Comments

[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

Ingredients

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

Directions:

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!

Filed Under: Desserts Tagged With: Cookies, dessert, Sugar Cookies, Vegetarian

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Comments

  1. Brigette says

    November 14, 2016 at 5:59 pm

    Hi,
    I was wondering if there would any way to halve this recipe ?

  2. Alice Currah says

    November 13, 2016 at 9:18 pm

    What a great way to adapt them. I’m going to have to try adding those candies. Thanks for sharing.

  3. Judy S. says

    November 11, 2016 at 6:50 pm

    These are the BEST sugar cookies that aren’t of the rolled variety! I have made these cookies since finding this recipe in 2011. At Christmas time, I add about 1 cup of Andes Candies pieces.Yum!! They are a hit with family and friends.

  4. Barbara says

    August 8, 2016 at 3:33 pm

    My dough came out runny what did I do wrong

  5. Missy says

    December 26, 2015 at 5:21 pm

    Delicious! I like my cookies slightly underbaked, so I baked them for 8 minutes. They turned out perfect! I will be making them again!

  6. Helen Chan says

    September 13, 2015 at 5:43 pm

    Hi! My cookies would not spread when I bake them. Can someone help or tell me what to do so it can spread.

  7. Beth Richardson says

    August 22, 2015 at 9:50 am

    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!!

  8. David says

    July 27, 2015 at 8:25 pm

    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?

  9. Mollie says

    July 22, 2015 at 5:03 pm

    Could you use colored cracked sugar for a simple decoration?

  10. Alice Currah says

    October 15, 2014 at 1:10 pm

    Hi, no chilling necessary!

  11. Lily says

    October 9, 2014 at 2:04 pm

    does anyone know if these cookies need to be chilled?

  12. Heather says

    December 25, 2013 at 2:40 pm

    I’ve used this recipe numerous times now and it’s my families favorite all-time hands down cookie recipe. Thanks for sharing this with us!

  13. Joan Imes says

    August 22, 2013 at 6:39 pm

    I was searching for an easy drop sugar cookie recipe and am so happy I found this one! I love sugar cookies, but honestly hate rolling them out and icing them. This is the perfect recipe for me. Easy, easy, easy…and they turned out exactly like the picture. I used a small ice scream scoop and parchment paper (love that stuff!) and ended up with 27 cookies. I didn’t have any course sugar (will use it next time), but the cookies still turned out delicious…so soft and buttery! This is definitely a recipe I will be using again and again!

  14. Nancy Schmidt says

    July 31, 2013 at 7:46 pm

    Tasty cookies but I also had ‘non-spreading’ cookies. I have a feeling there’s a bit too much flour in the recipe. I tried mixing it vigorously in the end to see if the dough would soften up but it just stayed thick. I’m not sure if you found any other suggestions that I could try. I also added half a teaspoon of nutmeg to give it a flavourful aroma. Just as another option to the recipe.

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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