Cracked Sugar Cookies

I don’t know how it happened, but my little man will be ONE this week!

In introducing foods I was careful to avoid too much sugar and overly processed, salty foods. Those restrictions were laxed the closer he kept getting to one.

At 10 1/2 months I decided it might be a good idea to introduce him to sweets prior to the big day. The last thing we need is for the birthday boy to get sick from his cake. (If he even eats any of it!)

We started with pancakes (no syrup). A huge hit.

cracked sugar cookiesI then decided to make cookies! He really liked these cookies! In fact, after having a taste, I couldn’t go grab myself a cookie without him practically begging for a bite. And who can blame him? These cracked sugar cookies should come with a warning label – they are addicting!! They’re almost-thin, chewy cookies with a touch of salt that keeps you coming back for “just one more.”

This recipe makes 24-30 cookies.

Cracked Sugar Cookies

Ingredients:

  • 1 stick butter, at room temperature
  • 1/2 C vegetable shortening, at room temperature
  • 1 C sugar, plus more for rolling
  • 1 C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 C flour
  • 2 tsp cream of tartar
  • 2 tsp baking soda
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 400 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, sugar, and brown sugar until fluffy. Add in the egg and beat until combined. Mix in the vanilla extract, flour, cream of tartar, baking soda, and salt until a stiff dough is formed.
  3. Roll dough into balls, about the size of a golf ball. Roll in sugar and place on a baking sheet.
  4. Bake 9-11 minutes, until just golden. Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack.

*This recipe is adapted from Nicole at http://www.heatovento350.com/2013/09/cracked-sugar-cookies.html*

Cracked Sugar Cookies | Sew You Think You Can Cook

SRC: Ghost Sugar Cookies

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Today’s Secret Recipe Club post kicks off a week of ghostly treats in preparation for Halloween. I knew that in my search through my assigned blog, Making Miracles, I knew I would be narrowing down my scope to something that would fit into my plan this year. If you were to look at my secret Pinterest board you’d see that I didn’t do a very good job at tunnel vision.

Making Miracles is Rebekah’s blog about “food, family, and making memories.” Her blog started eight years ago to share her experiences at being a surrogate mother. I couldn’t think of a better gift to give to someone than the gift of a child. For six years Rebekah selflessly gave 4 daughters to parents dreaming of having their own children. Making Miracles was the perfect blog title.

Rebekah’s blog has transformed over the years into a very impressive food blog. With the exception of catching her blog during SRC reveal days, I was introduced to Rebekah through the blog event #10DaysofTailgate where together with 10 other bloggers we ate our way through the end of September cheering on our favorite teams. Let me tell you, it was very tempting not to tell her that I was assigned her blog this month.

If you don’t yet know, in the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day!

So back to my recipe searching.

My secret pinterest board is filled with over 25 recipes from Rebekah’s blog, including her pizza dip from #10DaysofTailgate, her buttermilk soaked parmesan baked pork chops, and chocolate chip cookie souffle. But to fit in with my Halloween week, I narrowed it down to quesadillas (either pizza or sweet potato black bean) or sugar cookies. After finding my ghost shaped cookie cutter, I knew I’d be going the cookie route.

This cookie recipe reminded me of my grandmother’s Roll Out Christmas Cookies. Instead of frosting, I put sprinkles on the cookies before baking them. There are two reasons for doing that: 1) that’s what my Busia did and 2) I don’t like frosting on my cookies. These sugar cookies are not overly sweet and that’s what makes them addicting. Without frosting, they’re also perfect for dunking in your coffee!

I halved Rebekah’s recipe and was nervous the dough didn’t come together perfectly, but after chilling in the fridge before rolling it was perfect! Do not skip the chilling step. If the dough gets too warm it’ll stick to the board and rolling pin all too easily. This means, in between throwing the cookies in the oven, put the dough back in the fridge.

While Rebekah likes thick, chewy cookies I’m the opposite and like thin, flaky cookies. I rolled my cookies to 1/4″ thickness until very lightly golden on the edges. This half recipe yielded approximately 4 dozen cookies. The amount you get will vary depending on the size of your cookie cutter(s) and your desired cookie thickness.

Ghost Sugar Cookies

Ingredients:

  • 1 1/2 sticks butter, softened
  • 1 C sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • sprinkles (optional)

Steps:

  1. In the bowl of a stand mixer, cream together butter and sugar. Add eggs one at a time. Add in vanilla.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the flour to the butter in 3 batches.
  4. Wrap dough in plastic wrap and chill in fridge at least one hour.
  5. Preheat oven to 400 degrees F.
  6. Roll dough out on a floured surface. Cut out cookies and place an an ungreased cookie sheet. Sprinkle cookies with sprinkle, if desired. Bake 7 minutes.
  7. Cool cookies on a cooling rack.

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.com/2013/12/the-best-rolled-sugar-cookies.html?m=1 *

Ghost Sugar Cookies

To see the other bloggers who participated in the Secret Recipe Club this month click here: