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Sugar: Crackly Sugar Cookies




Source of Recipe


Adapted from Brigid Callinan


Recipe Introduction


Nothing beats a classic sugar cookie. Chock-full of buttery goodness, these cookies are beautiful as well as delicious. Baking soda and cream of tartar create the reaction that produces the eye-catching crackled tops. For an extravagant treat, make minicookies (rounded teaspoon–size) and sandwich them with a schmear of Nutella.



List of Ingredients




2 sticks (8 ounces) unsalted butter, softened
1 1/4 cups granulated sugar
3 large egg yolks
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup sugar (sanding or granulated) for rolling cookies


Recipe



Heat the oven to 350°F and arrange a rack in the middle.

Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom. Add yolks, vanilla, and salt and beat until smooth, about 30 seconds.

Add flour, baking soda, and cream of tartar and mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth.

Roll dough in sanding or granulated sugar to coat and place on parchment-paper-lined baking sheets. Bake cookies until they are golden brown around the edges but still soft in the center, about 16 minutes.

Immediately transfer to a rack to cool completely.

YIELD: 3 Dozen