Have you ever wanted a simple, comforting cookie — the kind that feels like an old friend calling just to say they were thinking of you? On difficult days, nothing soothes me like baking. Lately I’ve been craving a nostalgic cookie that takes me back to childhood, when worries were small and days were filled with TV shows, playgrounds and neighborhood playdates.
A classic sugar cookie takes me straight back to being five years old. Soft and pillowy inside with a delicate, slightly crisp exterior, these cookies seem to say, “Hello, dear friend.”
This morning I made a batch of cracked sugar cookies with sparkling sugar on top. They’re called cracked cookies because the surface develops a pretty, fissured texture as they bake. These are drop cookies — no rolling or cutting required — so they’re effortless to make and wonderfully satisfying. If you’re feeling a little down, try baking a batch. The warm, buttery scent and tender texture will likely lift your spirits.
Dropped Cracked Sugar Cookies
Makes about 32 medium cookies — adapted from AllRecipes.com
Ingredients
1 1/4 cups granulated sugar
1 cup (2 sticks) salted butter, softened
3 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup coarse sugar crystals or extra granulated sugar for rolling
Directions
Preheat the oven to 350°F (175°C). In a large bowl, cream the butter and sugar together until smooth and creamy. Add the egg yolks one at a time, mixing well after each addition, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar and salt in a separate bowl, then gradually add the dry ingredients to the butter mixture until the dough is fully combined. Scrape down the sides of the bowl to ensure everything is incorporated.
Using a medium cookie scoop or spoon, form uniform dough balls. Roll each ball in the coarse sugar so they’re evenly coated. Place the balls on a parchment-lined baking sheet about 2 inches apart; do not flatten them.
Bake for 12–14 minutes, until the tops develop a cracked texture and the edges are set but still tender. Remove the pan from the oven and let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
These cookies are lovely served warm with a glass of milk or packed into a tin for sharing. Enjoy the simple comfort of a classic sugar cookie.