Sugar cookies are a basic versatile recipe to have in your back pocket. I’ve never really liked making the rolled/frosted kind, probably because they are very time intensive with all the rolling and cutting. Then you have to wait for the frosting to set up before you can take them anywhere. The frosting always gets all messed up anyway. I dunno, it’s just never seemed worth the hassle to me. Probably as my kids get older I’ll do more of that kind of cookie, because I know rugrats love frosting their own cookies. Actually, I might try this recipe again soon and keep half the batch plain and let my kiddos put frosting on top, instead of rolling them in sugar. They’d probably really enjoy that. Anyway, back to these cookies. I would consider this a perfect drop sugar cookie recipe. You don’t have to refrigerate the dough, they come out of the oven looking like you bought them off the rack of a bakery, and they are absolutely delicious. Enjoy!
1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons white sugar (for rolling)
- Preheat oven to 350 degrees F (180 degrees C). Prepare two cookie sheets with parchment paper.
- Cream together sugar and butter until light. Beat in egg yolks and vanilla.
- Combine flour, baking soda, and cream of tartar. Add to butter mixture and beat until combined. If the dough still looks a little crumbly, you haven’t combined t enough. I know most cookie recipes say not to mix too much after adding the flour, but you want these to hold their shape, so keep stirring until it’s a good solid dough.
- Form dough into walnut size balls and place 2 inches apart on cookie sheet. Flatten slightly. Bake 10 to 11 minutes, until tops are cracked and just turning color.
- Allow to cool 5 minutes on cookie sheets and then remove to wire racks to cool completely.