Fantastic Crackle Top Sugar Cinnamon Cookies Recipes

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture. , Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool.

Steps:

• Set oven to 350°.
• In a extra large mixing bowl (I use my kitchen aid stand mixer for this), cream/mix the shortening, both sugars, eggs and vanilla until very well blended and fluffy.
• In a smaller bowl mix together (do not sift) the flour, cream of tartar, baking soda and salt, with a spoon.
• Add the flour mixture to the creamed mixture and beat well until blended.
• Roll into walnut size balls (or larger if desired).
• Roll into the cinnamon/sugar mixture, making sure that the balls are well coated.
• Place on a foil-lined lightly sprayed cookie sheet.
• Bake for 10-12 minutes or until lightly browned around the edges.
• ***NOTE*** for a crispier cookie, bake longer.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
• Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, cream butter, shortening and sugar.
• Add the eggs and extracts; mix well.
• Combine the next seven ingredients; gradually add to the creamed mixture.
• Shape into 1-inch balls; roll in sugar.
• Place 2-inches apart onto a ungreased baking sheet.
• Bake for 10-15 mins, or until lightly browned.

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.
• Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
• Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
• Cream together sugar and butter. Beat in egg yolks and vanilla.
• Add flour, baking soda, and cream of tartar. Stir.
• 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.