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.
- 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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