Cracked sugar cookies get their name from the way the sugar topping makes them crack in the oven. They are a classic grab-and-go cookie-jar cookie that have been a staple at Magnolia Bakery for years. Because these do not require chilling, you can make this dough and have cookies in very short order, so they’re ideal for an after-school treat or whenever you need dessert in a snap.
MAKES 24 cookies
INGREDIENTS
2½ cups (337g/12oz) all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 cup/2 sticks (226g/8oz) unsalted butter, at room temperature (but still firm)
2 cups (400g/14.2oz) granulated sugar
4 egg yolks, lightly beaten
½ teaspoon pure vanilla extract
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a stand mixer with the paddle, cream the butter and 1½ cups (300g/10.6oz) of the sugar on medium speed. Scrape down the sides and bottom of the bowl and continue beating until light and fluffy, about 3 minutes.
- Add the egg yolks and vanilla and mix well. Scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low, gradually adding the flour until fully incorporated. Be sure not to overmix. Scrape down the sides and bottom of the bowl.
- Place the remaining ½ cup (100g/3.5oz) sugar in a bowl. Using a #40 (1-ounce) cookie scoop, portion the dough into 24 balls and dip the tops into the sugar. Place 12 balls on each of the prepared baking sheets.
- Bake one sheet at a time. Transfer a pan to the oven and bake for 10 to 12 minutes, or until lightly golden brown.
- Let the cookies sit on the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Store in an airtight container.