Cracked Cookies
Cracked Cookies are sweet, crisp-on-the-outside, chewy-on-the-inside treats with a hint of vanilla, perfect for cookie lovers and ideal for sharing at gatherings.
Ingredients
Instructions
- Cream shortening and white sugar until well blended.
- Add brown sugar and mix thoroughly.
- Add egg and beat until the mixture is fluffy.
- Combine dry ingredients and vanilla, then add to the mixture.
- Chill the dough for some time.
- Roll dough into small walnut-sized balls, dip in sugar, and place on a cookie sheet.
- Bake at 350°F for 10 minutes.
Tips & Substitutions
For a richer flavor, consider using all butter instead of half butter-half oleo. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup. Adding chocolate chips or nuts can enhance the texture. Ensure to chill the dough adequately; this helps prevent spreading during baking. If you're short on time, you can bake without chilling, but the cookies may be flatter.
Serving Suggestions
These cracked cookies are delightful on their own but pair beautifully with a glass of milk or a cup of coffee. They can also be served alongside a scoop of vanilla ice cream for a delicious dessert. For a fun twist, consider serving them with a side of fresh fruit to balance the sweetness.
Storage & Reheating
Store leftover cracked cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze them for up to three months. When reheating, place them in a preheated oven at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Cracked Cookies contains roughly 1083 calories, with 17g protein, 223g carbohydrates, and 14g fat. It is an excellent source of iron (36% of the Daily Value), protein (33% of the Daily Value), and calcium (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can substitute brown sugar with coconut sugar or even a sugar alternative if you're looking for a healthier option. However, this may slightly alter the flavor and texture of the cookies.
Why did my cookies spread too much?
Excessive spreading can occur if the dough is too warm when placed in the oven. Ensure you chill the dough adequately before baking. Also, check that you measured the flour correctly, as too little flour can lead to spreading.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum, which will help mimic the structure that gluten provides in traditional cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).