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Grandma’s Cracked Sugar Cookies is one of my favorite holiday recipes. I love making them during the Christmas season using holiday sprinkles–but they are delightful any time of year!
When our girls were little, we used to shop at a grocery store in town that offered kids a free cookie from their bakery. It was the highlight of our shopping trip. And, I admit, it was a help to mom, keeping the kids content for one more hour! Right? Anyway, their favorite cookie to request was a big sugar cookie that had all these colorful, pretty, decorations. The girls loved them.
This recipe of my grandma’s reminds me of those shopping days. They are also a fun recipe to make with your children or grandchildren. They love putting on the decorating sprinkles, and of course, helping with the measuring and forming of the cookie balls, too.
More Sugar Cookies to Enjoy
Ingredients for Grandma’s Cracked Sugar Cookies
(See the full recipe at the bottom of this post.)
- all-purpose flour
- baking soda
- cream of tartar
- butter, room temperature
- granulated sugar
- egg yolks
- vanilla extract
- sugar sprinkles for decorating
Instructions for Making this Recipe
Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Place parchment paper or silicone baking mats on two baking sheets.
Carefully separate the egg whites from the egg yolks and place each in separate containers.
Be sure to save your egg whites to add to an egg omelet. Or, search these recipes that use Egg Whites.
Prepare the Cookie Dough
In a small bowl, sift together the all-purpose flour, baking soda and cream of tartar.
In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 60-90 seconds.
Add in the egg yolks one at a time. Mix in the vanilla extract.
Gradually add the flour mixture to the creamed butter, beating well after each addition, and scraping down the sides of the bowl, as needed.
Shape and Bake Cookie Dough
Shape dough using a tablespoon or cookie scoop, 1 oz or bigger, rolling dough in the palm of your hands to form balls.
When baking cookies, I like to use cookie scoops so all of my cookies are the same size (or at least close to the same.) The brand I prefer (and trust) is Vollrath Disher Scoops. It was the brand my grandma favored when she was a school cook, so I followed her lead on this one. For this cookie, I used the Black Scoop, Size #30 (1 oz). You might also try the Red Scoop, Size #24 (1 1/3 oz).
Generously dip the tops of the balls into sugar sprinkles, making sure cover onto sides, too, as the cookies will spread when they bake. Place balls 2 inches apart on prepared baking pans. Do NOT flatten.
I try to keep a nice supply of decorating sprinkles for the various holidays–Valentine’s, Easter, and Christmas. If baking with small children, be sure to let them get in on helping with the sugar sprinkles. They will love seeing all the fun shapes and designs.
Bake in preheated oven for 12-14 minutes or until cookies are lightly golden around the edges.
Remove from oven and allow cookies to set for 5 minutes before transferring to cooling racks. Cookies will crinkle as they cool.
When the cookies come out of the oven they will be puffy, but as they set, they will deflate and crinkle. I’ve always enjoyed watching this happen.
This recipe will make approximately 36 cookies. Store cookies in a tightly covered container for 2-3 days, or freeze in plastic freezer bags for up to 3 months. These cookies are perfect for adding to Christmas Cookie Trays. Their delightful decorated tops make a tray very festival and fun.
See more Cookie Recipes Here. View my post for Baking Christmas Cookies Here.
Grandma's Cracked Sugar Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup butter
- 1 1/4 cups granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Assorted Decorating Sprinkles
Instructions
- Preheat oven to 350F degrees. Gather the ingredients so that you have everything close at hand on the counter or table. Place parchment paper or silicone baking mats on two baking sheets.
Prepare the Ingredients
- Carefully separate the egg whites from the egg yolks and place each in separate containers.
- Get out the decorating sprinkles and arrange in small prep bowls, if desired.
Make the Cookie Dough
- In a small bowl, sift together the all-purpose flour, baking soda and cream of tartar.
- Using a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 60-90 seconds.
- Add in the egg yolks one at a time. Mix in the vanilla extract.
- Gradually add the flour mixture to the creamed butter, beating well after each addition, and scraping down the sides of the bowl, as needed.
Shape and Bake Cookie Dough
- Shape the dough using a tablespoon or cookie scoop, 1 oz or bigger, rolling dough in the palm of your hands to form balls.
- Generously dip the tops of the balls into sugar sprinkles. Place balls 2 inches apart on prepared baking pans. Do NOT flatten.
- Bake in preheated oven for 12-14 minutes or until cookies are lightly golden around the edges.
- Remove from oven and cool on baking racks. Cookies will crinkle as they cool.
- This recipe will make approximately 36 cookies. Store cookies in a tightly covered container for 2-3 days, or freeze in plastic freezer bags for up to 3 months.
Notes
