Crackly Sugar Cookies
Adapted from Brigid Callinan
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. Or, see our How to Make Pudding recipe and crumble them over a homemade pudding.
- 2 sticks (8 ounces) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine 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
1Heat 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 mix on medium speed until smooth, about 30 seconds.
2Add flour, baking soda, and cream of tartar. Mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth.
3Roll 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 15 to 16 minutes. Immediately transfer to a rack to cool completely.
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