Crackly Sugar Cookies

Sugar cookies are essential for the holiday season. They’re sweet, perfectly crunchy, and so tasty you’ll want to have one after another. They’re also one of those classic, holiday cookie recipes that’s simplistic enough for bakers of all levels. Plus, these Crackly Sugar Cookies allow you to decorate with your favorite sugar, sprinkles, or whatever else your holly jolly heart desires. The best part is getting to enjoy them alongside a glass of milk and bask in the fruits of your labor.

Why Use Cream of Tartar in Sugar Cookies?

Believe it or not, cream of tartar is a crucial ingredient in baking sugar cookies. This product helps to create a light, airy texture and prevent the cookies from spreading too much during baking. It acts also as a leavening agent, helping to create tiny air pockets in the dough. Additionally, cream of tartar helps to stabilize the egg whites, ensuring that the cookies maintain their shape and rise evenly. While it may not be the first ingredient that comes to mind, it is one of the most important.

Crackly Sugar Cookies

Print Recipe

These sugar cookies are delicious and beautiful in presentation.

• Author: Molly Eyler Mix
• Yield: 2 Dozen 3-Inch Cookies 1x

Ingredients

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• 3 1/2 cups (450 g) all-purpose flour 
• 1 tbsp cornstarch 
• 1 tsp baking soda 
• 1 tsp cream of tartar 
• 1 tsp salt 
• 1 1/4 cups (250 g) granulated sugar  
• ½ cup (100 g) light brown sugar  
• 1 tbsp canola oil 
• ½ cup (1 stick) (115 g) unsalted butter, softened  
• ½ cup (85 g) vegetable shortening  
• 2 large egg yolks 
• 1 whole egg 
• 1 tbsp vanilla extract or a combination of vanilla and almond extracts 
• Coarse sugar, colored sanding sugar, or sprinkles 

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Instructions

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment. 
2. In a mixing bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, and salt until evenly blended. 
3. Combine both sugars, oil, butter, shortening, and vanilla in a separate large mixing bowl. With a paddle attachment of a stand mixer, or using a hand mixer, beat the ingredients for 3-5 minutes until light and fluffy. 
4. Add the egg yolks and egg to the butter mixture and beat an additional minute until incorporated, scraping the bowl halfway through mixing.  
5. With the mixer on low speed, slowly add the dry ingredients to the butter and egg mixture until a uniform smooth dough forms. 
6. Using an ice cream scoop, portion dough into balls and roll in sanding sugar. (At this point, cookie dough may be refrigerated for up to four days, or frozen for several months.) 
7. Bake cookies for 8-10 minutes, rotating halfway through baking, until tops are cracked and edges barely start to turn golden. Cool briefly, then transfer to baking racks to cool completely. 

Recipe by Molly Eyler Mix, Owner of Bakery Feliz / Styling by Julia Platt Leonard / Photography by Tira Howard

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