Cracked Sugar Cookies I

1,076 Reviews 147 Pics
Recipe by  Pam

“This is a nice soft center sugar cookie.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
  2. Cream together sugar and butter. Beat in egg yolks and vanilla.
  3. Add flour, baking soda, and cream of tartar. Stir.
  4. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

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Reviews (1,076)

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THESE ARE SO AWESOME! This is like the best drop sugar cookie recipe! I'm serious, and I know what I am talking about,too...I have this quest for the best ever drop sugar cookie recipe-like Pillsbury, or Betty Crocker, or the already made kind you can buy in just about any grocery store, or Subway cookie-and this may just be the winner! These are awesomeI made these cookies yesterday and they turned out beautifully! And today they are still soft and moist and just as yummy as yesterday! It's not the cakey soft cookie, it's a tasty, chewy, soft, kinda thick sugar cookie (and they look pretty, with a cracked top appearance)! And in my book, thats about as good as you can get! I think that these would work well frosting, too, as long as the frosting is not too sweet, because the cookie is already pretty sweet. No one will believe that you made these yourself! Oh, and don't flatten them before you bake them, just listen to the recipe and they will flatten by themselves, if you don't bake them too long, and if you let them sit for a little bit on the cookie pan. I have no idea why these are not rated at 5 stars right now; I give them ********** ten stars! I encourage any one looking for a scrumptious sugar cookie to definetly try this recipe! I have tried a lot of sugar cookie recipes, and none compare to this one, they all get hard after cooling down, but these stay soft and moist. These are magnificent cookies, exactly what I was looking for!!!!! Thank you so much, Pam!



This is the recipe I've been looking for! The cookies turned out great- nice and soft! (I didn't have any cream of tartar, so I substituted 1 teaspoon of baking powder and 3/4 teaspoons of baking soda for the cream of tarter and baking soda called for in the recipe.) I also rolled some of them in sugar before baking. I liked it both ways. I will probably try rolling some of them in cinnamon and sugar next time. Also, I may try adding some lemon zest sometime, too. It's such a great recipe to either leave alone, or to work your own variations with. 5 STARS!



They say that if the dough tastes good, so will the cookie! Took a taste and yep, I knew I'd end up with a good cookie. These are buttery, light and tender with the characteristic crispiness cream of tartar provides. I loved 'em. It's a beautiful and easy dough to work with and does exactly what the recipe says it will. Delicious just as is, but for Christmas I dipped one half in chocolate ganache and then decorated them with Christmas sprinkles.

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Amount Per Serving (24 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 108 mg
  • 4%

Based on a 2,000 calorie diet



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Soft Sugar Cookies IV


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Mrs. Fields Sugar Cookies