I wanted to bake cookies for Dino’s co-workers but didn’t want to make a trip to the grocery store. I decided to try a new sugar cookie recipe I found, hoping for a simple and tasty batch. Unfortunately, this version was challenging to work with: the dough was crumbly and broke apart while I shaped it. I also didn’t end up with anywhere near the stated yield of four dozen. The cookies tasted fine, with a soft center, but the difficult dough made the process frustrating enough that I don’t plan to make them again.
Cracked Sugar Cookies I
Allrecipes – Pam
This recipe promises a soft-centered sugar cookie, but be prepared for a delicate, crumbly dough that can be difficult to shape.
Original recipe yield: 4 dozen (note: actual yield may vary depending on dough consistency and cookie size)
Ingredients:
1 ¼ cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
Instructions:
1. Preheat the oven to 350°F (180°C). Lightly grease two cookie sheets.
2. Cream together the sugar and butter until light and well combined.
3. Beat in the egg yolks and vanilla extract until incorporated.
4. Stir in the flour, baking soda, and cream of tartar to form the dough. Note: the dough may be crumbly; if it’s too dry to hold together, you can try adding a small amount of milk (a teaspoon at a time) or an additional egg yolk to improve cohesion.
5. Form the dough into walnut-sized balls and place them about 2 inches apart on the prepared cookie sheets. Do not flatten the balls.
6. Bake for 10 to 11 minutes, or until the tops are cracked and just beginning to turn color. The centers should remain soft when cooled.
Nutritional Information (per serving): Calories: 163 | Total Fat: 8.4g | Cholesterol: 46mg
Big Flavors Rating: 3 Stars