{Recipe} Dropped Cracked Sugar Cookies

It’s Tuesday, which means it’s time to share another Tasty Tuesday recipe!  Ever since I ate a sugar cookie at Potbelly’s I’ve been on the look out for a killer homemade sugar cookie recipe.  Have you ever had a Potbelly sugar cookie?  They are A-MAZING! You should seriously try one.  It is a little crunchy on the outside and complete heaven in the middle.  Yes, I know, I am completely obsessed.

During my quest to replicate this recipe I found a post on HWTM blog that resulted in a pretty good cookie.  In all honesty though it didn’t rival the Potbelly cookie, so the search continued.  Last week a friend shared a recipe from Savory Sweet Life with me.  With rave reviews I hoped these sugar cookies would meet my expectations … and boy did they ever!  Yummolious!

Not only is my quest for an amazing homemade sugar cookie over, but I can also check off cooking one new recipe each month from my new years resolution list, for the month of January!

One thing to note about this recipe is finding the sugar crystals in the grocery store is tough. Neither Safeway nor Harris Teeter carry the sugar crystals, so planning ahead is important.  I was able to locate sugar crystals at Michael’s and Amazon.com.  Since the sugar crystals wouldn’t be delivered until Friday and I needed the cookies for girls night on Thursday I went ahead used left over blue sugar sprinkles.

Ingredients

• white sugar
• salted butter
• egg yolks
• vanilla extract
• all-purpose flour
• baking soda
• cream of tartar
• salt
• coarse sugar crystals  {can substitute regular granulated sugar}

Get full recipe here

Directions:

Preheat oven to 350 degrees F.

Cream the butter and sugar together until it is nice and creamy.  Mix in 1 egg yolk at a time and then the vanilla extract.

In a bowl mix together the flour, baking soda, cream of tarter, and salt.  Slowly add to the mixer until the cookie dough is completely mixed.  Scrape down the bowl to be sure everything is mixed.  Using a medium scoop, form dough balls.

Roll the cookie ball in sugar crystals and place on a cookie sheet lined with parchment paper about 2 inches apart from one another.  Or you can use a baking mat if you don’t have parchment paper.  I suggest flattening them out just a little so the center doesn’t get too puffy (the original recipe said not to flatten them).

This recipe makes about 30 medium sized cookies.  Bake for 12-14 minutes.  Make sure not to over cook them.  They will harden as the cool.  I made the mistake with one batch of leaving them in too long cause they didn’t look golden brown to me.  Remove from oven and allow cookies to remain on the cookie sheet for 5 minutes before transferring to a cooling rack.

Enjoy and Happy Cooking!

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