Cracked Sugar Cookies II

Cracked Sugar Cookies II

63

"These are very tender cookies. Should you want to alter them for a later date add different flavor extracts. I got this recipe years ago when I was a girl scout."
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Ingredients

1 d 1 h 23 m servings 68 cals
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Original recipe yields 66 servings

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Nutrition

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.

Reviews

63
  1. 70 Ratings

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Most helpful positive review

These were great. Very basic, very simple to make and easy to eat. I used vanilla, but will try almond and maybe maple soon. These are a good no frills cookie jar everyday cookie, and so simp...

Most helpful critical review

Nice dough, easy to work with and keeps its shape well during baking. Unfortunately, these were way too sweet for my taste, even before I glazed them. Be sure to eat these with a tall glass of ...

Nice dough, easy to work with and keeps its shape well during baking. Unfortunately, these were way too sweet for my taste, even before I glazed them. Be sure to eat these with a tall glass of ...

I was very excited about this recipe, but after trying it, I'm afraid all I can give it is 3 stars and I'm only giving it that because ,with some tinkering it can be fixed. I followed it to a t...

These were great. Very basic, very simple to make and easy to eat. I used vanilla, but will try almond and maybe maple soon. These are a good no frills cookie jar everyday cookie, and so simp...

This is a great, easy recipe. I just made these with my 2 yr old and they turned out fabulous. I scaled the recipe in half and followed all directions exactly. They are sweet, but I don't think ...

Because I was running short on time, I was looking for a sugar cookie that I didn't have to roll out. So instead of my usual recipe, I decided to try this one. Besides, my children said they pre...

I made this recipe several times now. They're just pefect. Gave them as gift too and received ooohs and aaahs!

These are fabulous!!! I used all butter instead of shortening and used tsps of rum extract in lieu of the vanilla. These are so very good!! Really easy too!! Thank you for posting!!!!

Very good! No need for frosting, they are VERY sweet if you roll them in sugar like it says to do. I also rolled half of mine in a cinnamon-sugar mix and that added a nice touch. Nice and soft i...

Quick, easy & versatile recipe. Scaled recipe down by half, and opted not to wait the 1 hour for the dough to chill. Instead, I did drop cookies. Had to bake them for about 12-13 minutes thou...