Cracked Sugar Cookies
These cookies are crunchy on the edge, but soft and chewy on the inside. They are the perfect sweet treat for any occasion.
Ingredients
Method
- Preheat oven to 350°F.
- Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy.
- Add in the egg, vanilla and almond extract. Beat for another minute.
- Next, add in the flour, salt, baking soda, and cream of tarter. Mix until all is combined.
- Scoop a tablespoon of dough and roll in sugar coating fully. Line a baking sheet with parchment paper, fitting 12 – 15 dough balls per baking sheet.
- Bake for 10-12 minutes. Then let them rest on the baking sheet for 5 minutes before removing to wire cooling rack.
Notes
- When you pull the cookies out of the oven, they may look under done. Leaving them on the baking sheet will continue to cook them without over baking them.
- However, if you would like a crunchier cookie rather than a chewy one. Bake the cookies for 2-3 minutes longer (12-14 minutes) for a just as flavorful, but fully crunchy cookie.
- These would also be great to turn into snickerdoodles. Instead of rolling in plain sugar, try rolling them in cinnamon sugar, and add about a teaspoon of cinnamon to the dough! Ta-da – Snickerdoodles!
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