Tuesday, June 4, 2013

Sugar Crackle Cookies... aka Crack Cookies

I made some cookies for a friend.
Crack Cookies as she calls them.
I like this particular cookie because it is like a store bought cookie
without the store and the preservatives...
They are hard and crunchy on the outside
And crumbly inside. 
A perfect tea or coffee dipping cookie.

My friend disagrees.  
She says you don't need to dunk this cookie in anything. 
Just enjoy it as it is...

Regardless of whether or not you dunk or savor....
This cookie is a unique one. 
And delicious.
It's main flavor is sugar... There is vanilla in the recipe..
But basic sugar cookie flavor is what stands out.

Give this recipe a try and let me know if you are a dunker...
or not!


Sugar Crackle Cookies
1/2 cup butter- room temperature
1/2/ cup shortening
2 cups sugar
1 tsp baking soda
1 tsp cream of tarter
1/8 tsp salt
3 egg yolks
1/2 tsp vanilla
1 3/4 cups all purpose flour

Beat butter and shortening in a large bowl with a hand mixer or in a stand mixer.  Beat on med to high speed for 30 seconds.  Add sugar, soda , cream of tarter and salt and beat until combined.  Beat in egg yolks and vanilla until combined.  Last, add flour and mix until incorporated.
Shape into 1 inch balls and place on ungreased cookie sheets.  Bake in a 300 degree oven for 18-20 minutes.  (In my oven it was closer to 17 minutes).  Bake until tops are crackled and sides are set.  Cool on wire rack.  
Store at room temp in airtight container.  
makes 4-5 dozen


  1. I would like to suggest that this type of cookie would surely pose a moral dilemma for the recipient of such a generous gift. Should one share these tasty morsels with family or hoard them for oneself?

    I also must take issue with our lovely blogger...these cookies are NOTHING like a store bought cookie!!! They are like heaven on a plate. I would crawl inside those little billowy pockets of goodness and eat my way out. Just saying...they are good -- crack even!!!!

  2. those look way too good! I can't wait to try them with AND without tea, you know, for science

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