Crackly Sugar Cookies

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The simple sugar cookie: so simple, so basic, and so delicious.  Whether thin and crispy, thick, and chewy, or soft and tender, all are delicious in their own way. While I do love pretty much every sugar cookie there is, I am partial to the thick and chewy sort, but for whatever reason I have found it difficult to find the perfect recipe for this style sugar cookie. Every recipe I try seems to turn out more of a thin crispy cookie, still buttery and delicious, but missing that substantial chew that I am looking for. 

Thankfully, I recently stumbled across this recipe which has produced the best cookie yet! They are pretty thick (maybe not yet quite as thick as I'd like, but I can work on fixing that) and nice and chewy. With a nice crackly top that is covered in sugar they are a winner. I made them pretty big to ensure a nice soft and chewy center and a slightly crisp edge which was wonderful, but I'm sure a little smaller cookie would be just as delicious. With a base of butter, sugar and flour there is no way they couldn't be!

I baked up one batch of these cookies pretty quickly after I had made the dough because I needed them right away and they turned out very nice. The rest of the dough I put in the fridge to chill a little while and then baked them. This definitely helped the cookies stay a little thicker and even chewier, so if you have the time I would recommend chilling the dough before baking. But either way, if you're looking for a thick, chewy and delicious sugar cookie, look no further, this is it!

Crackly Sugar Cookies
Adapted from Chow.com
Ingredients

  • 2 sticks (8 ounces) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 teaspoon corn starch
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar (sanding or granulated) for rolling cookies

Directions
Heat the oven to 350°F and arrange a rack in the middle. Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl sides and bottom. Add yolks and vanilla, and mix on medium speed until smooth, about 30 seconds.

Add flour, baking soda, salt, corn starch and cream of tartar. Mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth.

Roll dough in sanding or granulated sugar to coat and place on parchment-paper-lined baking sheets. Bake cookies until they are golden brown around the edges but still soft in the center, about 16- 18 minutes. Immediately transfer to a rack to cool completely.

Yields: 9 very large (100 gram) cookies, approximately 455 calories each or 18 more average sized cookies, approximately 230 calories each