Old-Fashioned Cracked Sugar Cookies
Old-Fashioned Cracked Sugar Cookies are crisp, buttery treats with a hint of vanilla and a sugary crunch, perfect for nostalgic baking and sharing with friends and family.
Ingredients
Instructions
- Beat shortening until fluffy.
- Add sugars, beating well.
- Add egg and vanilla; beat well.
- Combine flour, salt, baking soda, and cream of tartar.
- Gradually add to creamed mixture, beating well.
- Shape dough into 1-inch balls.
- Roll in sugar and place 2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 10 to 12 minutes.
- Cool 2 minutes on cookie sheet and remove to rack to cool completely.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you don't have cream of tartar, you can substitute it with an equal amount of baking powder, as it performs a similar function. To add a twist, try incorporating citrus zest or a sprinkle of cinnamon for extra flavor. Ensure your baking soda is fresh for optimal rise.
Serving Suggestions
These cracked sugar cookies make a delightful treat alongside a glass of milk or a warm cup of tea. For a special occasion, serve them with a scoop of vanilla ice cream for an indulgent dessert. They also pair beautifully with festive dishes like Jewell'S Rocks (Christmas Cookie) during the holiday season.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to a week. To keep them chewy, place a slice of bread in the container. If you want to freeze them, layer cookies between parchment paper in a freezer-safe bag, and they can last for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Cracked Sugar Cookies contains roughly 515 calories, with 6g protein, 71g carbohydrates, and 17g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2378mg per serving (103% 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 margarine instead of shortening?
Yes, you can use margarine in place of shortening, but it may alter the texture slightly. Shortening helps achieve a softer, fluffier cookie, while margarine can make them a bit more crisp. Ensure to use a stick form of margarine for best results.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to handle. You can also add a little extra flour, one tablespoon at a time, until the dough reaches a manageable consistency.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and the centers look set but still soft. They will continue to firm up as they cool on the cookie sheet. Avoid overbaking to maintain their chewy texture.
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).