I hate recipes that say things like “best ever [insert food]” or “life changing [insert food here]” or “last [insert food here] recipe you’ll ever need.” In fact, I have yet to try one of those recipes that actually have the promised mind blowing effect.
But when a recipe is called “sugar cookies on crack” – oh yeah, that’s all me.
Kinda like “slutty brownies” right?
This is so NOT a PG-13 blog. There’s lots of adult baking going on here.
According to the blog that I found these sugar cookies on, Hola! Jalapeño, she dubbed them “sugar cookies on crack” because they are “so whacked out good and because they are very, very addictive.” Also, the fact that they have a perfect cracked top lends itself well to the name.
Despite the simplicity this sugar cookie—its ingredients and its method (these are drop cookies not cut out)—they are amazing beyond any of the recipes I’ve tried with superfluously long titles. I’m talking better than any Nutella stuffed, triple chocolate, knock you naked, ooey gooey, sea salted indulgence I’ve tried lately. Figures that something simply dubbed “crack” would turn out to be the most delicious.
These basic sugar cookies are anything but basic in your mouth. A crisp exterior protects a soft, chewy interior with a rich, buttery, vanilla flavor. The sparkling sugar on top gives each bite the perfect amount of crunch and extra hint of sweetness.
I think it’s the three egg yolks that give these cookies such a luscious interior. It’s also what gives them a yellow hue.
I can envision making these for Christmas with red and green sugar… then on Valentine’s Day with pink and red sugar… then on St. Patrick’s Day with green sugar… then on Easter with pastel sugar… then you get the idea. CRACK!
Sugar Cookies on Crack
by Hola Jalapeño
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
3 large egg yolks
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup sanding or granulated sugar for rolling cookies
Heat oven to 350°F and arrange rack in the middle. In a small bowl, combine flour, baking soda and cream of tartar. Set aside.
Combine butter and sugar in the bowl of a stand mixer and beat on medium until light and fluffy, about 3 minutes. Hola says not to skip this step because creaming the butter and sugar together causes sugar crystals to cut into the butter, creating pockets full of air which will give the cookies a light texture after baking.
Add yolks, vanilla, and salt and beat until smooth. Add flour mixture and mix on low until flour is fully incorporated. Scoop dough into tablespoon-sized balls. Roll dough in sugar to coat and place on parchment-lined baking sheets.
Bake for 15 minutes or until the bottoms are just beginning to brown, but cookies are still soft in the center. Immediately transfer to a wire rack to cool.