If you’re a fan of firm, crisp cookies that are wonderful for dunking into your coffee or milk, then this recipe for crunchy sugar cookies is for you. These delicious and cracked cookies, infused with sweet vanilla goodness, get their name from the design of cracks that appear from baking, which give them that unique look. Rolled in sugar, these thin cookies take on a sparkle for extra tasty beauty or are just as tempting without the topping.
Another reason that you’ll love these crisp cookies is you won’t have much to do before you can enjoy eating them. Instead of butter or shortening, these crunchy sugar cookies use oil that is easier for creaming as well. With its monsaturated fats as healthier than shortening or butter that has more dangerous saturated fats to risk cardiovascular disease, this oil is also a better choice.
Something else to appreciate about this recipe is also how inexpensive it is to make. In fact, you probably have all the ingredients in your pantry already without the need to rush out to the supermarket when that urge for cookies hits. The ingredients consist of canola oil, sugar, brown sugar (light or dark), an egg, vanilla, flour, baking soda, salt, and cream of tartar.
Still there is more to treasure about this cracked sugar cookies recipe with the quantity it will make, depending on the size of dough balls that you form. You can get five dozen smaller cookies or four dozen for a larger size.
Yet, I am not finished on the value of these sugar cookies with how well they take to freezing. You can store them in a container or a zip-lock freezer bag and they hold up their shape and delectable flavor without crumbling when you take out.
The next time that urge for cookies comes to mind, I hope that you print out my crunchy sugar cookies recipe because it really is a keeper. You also should check out another fabulous crisp brown sugar cookie I make while you’re at it as well as others you can find in my search box. Please share these with your friends and family and come back to my blog for more delicious and home-tested recipes.
Crunchy Sugar Cookies
1 cup of canola oil
3/4 cup of sugar
½ cups of firmly packed brown sugar (light or dark)
1 large egg
1 ½ teaspoons of vanilla
2 cups of flour
2 teaspoons of baking soda, leveled
2 teaspoons of cream of tartar
1/4 teaspoon of salt
3 tablespoons of sugar for the topping (optional)
Preheat your oven to 350-degrees.
Sift together the dry ingredients of the flour, baking soda, salt, and cream of tartar in one mixing bowl. Stir with a fork to combine first.
In a second mixing bowl, add the oil, egg, vanilla, and sugars. Beat to combine with your electric mixer until thoroughly mixed.
Now combine the wet with the dry ingredients and beat well to incorporate the ingredients together.
Shape into one-inch balls and roll in a bowl with three tablespoons of sugar for the topping. (You don’t have to use a sugar topping because this cookie tastes great either way).
Place on greased cookie sheets about two-inches apart.
Bake at 350-degrees for about 10-12 minutes, depending on how your oven is regulated and the size of the cookies. (The cookies will be slightly brown around the edges).
Cool them for about three minutes before attempting to remove them from the cookie sheet. They need that time to firm up.
ENJOY!
If you’re a fan of firm, crisp cookies that are wonderful for dunking into your coffee or milk, then this recipe for cracked sugar cookies is for you.
Course:
Dessert
Cuisine:
American
Keyword:
best sugar cookies, cracked sugar cookies, crisp sugar cookies, crunchy sugar cookies, how to make crunchy sugar cookies, thin sugar cookies
:
-
1
cup
of canola oil -
3/4
cup
of sugar -
½
cups
of firmly packed brown sugar
light or dark -
1
large egg -
1 ½
teaspoons
of vanilla -
2
cups
of flour -
2
teaspoons
of baking soda
leveled -
2
teaspoons
of cream of tartar -
1/4
teaspoon
of salt -
3
tablespoons
of sugar for the topping
optional
-
Preheat your oven to 350-degrees.
-
Sift together the dry ingredients of the flour, baking soda, salt, and cream of tartar in one mixing bowl. Stir with a fork to combine first.
-
In a second mixing bowl, add the oil, egg, vanilla, and sugars. Beat to combine with your electric mixer until thoroughly mixed. Now combine the wet with the dry ingredients and beat well to incorporate the ingredients together.
-
Shape into one-inch balls and roll in a bowl with three tablespoons of sugar for the topping. (You don’t have to use a sugar topping because this cookie tastes great either way).
-
Place on greased cookie sheets about two-inches apart.
-
Bake at 350-degrees for about 10-12 minutes, depending on how your oven is regulated and the size of the cookies. (The cookies will be slightly brown around the edges).
-
Cool them for about three minutes before attempting to remove them from the cookie sheet. They need that time to firm up.
-
ENJOY!
