Sugar cookies are essential for the holiday season. They’re sweet, perfectly crunchy, and so tasty you’ll want to have one after another. They’re also one of those classic, holiday cookie recipes that’s simplistic enough for bakers of all levels. Plus, these Crackly Sugar Cookies allow you to decorate with your favorite sugar, sprinkles, or whatever else your holly jolly heart desires. The best part is getting to enjoy them alongside a glass of milk and bask in the fruits of your labor.

Why Use Cream of Tartar in Sugar Cookies?

Believe it or not, cream of tartar is a crucial ingredient in baking sugar cookies. This product helps to create a light, airy texture and prevent the cookies from spreading too much during baking. It acts also as a leavening agent, helping to create tiny air pockets in the dough. Additionally, cream of tartar helps to stabilize the egg whites, ensuring that the cookies maintain their shape and rise evenly. While it may not be the first ingredient that comes to mind, it is one of the most important.

Crackly Sugar Cookies

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• Author: Molly Eyler Mix
• Yield: 2 dozen 3-inch cookies  1x

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Description

These sugar cookies are delicious and beautiful in presentation.

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Ingredients

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• 3 1/2 cups (450 g) all-purpose flour 
• 1 tbsp cornstarch 
• 1 tsp baking soda 
• 1 tsp cream of tartar 
• 1 tsp salt 
• 1 1/4 cups (250 g) granulated sugar  
• ½ cup (100 g) light brown sugar  
• 1 tbsp canola oil 
• ½ cup (1 stick) (115 g) unsalted butter, softened  
• ½ cup (85 g) vegetable shortening  
• 2 large egg yolks 
• 1 whole egg 
• 1 tbsp vanilla extract or a combination of vanilla and almond extracts 
• Coarse sugar, colored sanding sugar, or sprinkles 

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Instructions

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment. 
2. In a mixing bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, and salt until evenly blended. 
3. Combine both sugars, oil, butter, shortening, and vanilla in a separate large mixing bowl. With a paddle attachment of a stand mixer, or using a hand mixer, beat the ingredients for 3-5 minutes until light and fluffy. 
4. Add the egg yolks and egg to the butter mixture and beat an additional minute until incorporated, scraping the bowl halfway through mixing.  
5. With the mixer on low speed, slowly add the dry ingredients to the butter and egg mixture until a uniform smooth dough forms. 
6. Using an ice cream scoop, portion dough into balls and roll in sanding sugar. (At this point, cookie dough may be refrigerated for up to four days, or frozen for several months.) 
7. Bake cookies for 8-10 minutes, rotating halfway through baking, until tops are cracked and edges barely start to turn golden. Cool briefly, then transfer to baking racks to cool completely. 

Recipe by Molly Eyler Mix, Owner of Bakery Feliz / Styling by Julia Platt Leonard / Photography by Tira Howard

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This Iced Sugar Cookie recipe has been passed down through generations since the late 1920’s. It’s a recipe rooted in tradition and succulent, homemade icing. You could go and buy a sugar cookie kit from the store. But, why bother whenever the love put into homemade cookies for the holiday season makes them so much more delicious. So, gather your kids, grandkids, family, friends, or whoever you’ll be spending this winter with and start this mouthwatering tradition. Not only do you get a treat as an end product but you’ll also create long lasting memories.

Ideas for Decorating Iced Sugar Cookie

The creativity that Iced Sugar Cookies allow in the kitchen makes them a favorite for kids and adults alike. Let your artistry shine by cutting your cookies into different shapes and decorating them with details. For young children try simple designs like hearts, stars, or snowflakes. You can also try piping red and green candy canes or Christmas trees, bringing them to life with a touch of edible glitter. If you really want to go all out, you can get additional ingredients like chocolate chips and whipped cream to decorate gingerbread men, reindeer, or even Santa Claus himself.

Mom’s Iced Christmas Sugar Cookies

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• Author: Dale Rice
• Yield: 6 dozen 2-inch cookies 1x

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Description

Traditional and timeless, these Iced Christmas Sugar Cookies will remind you of leaving out cookies as a child for Santa.

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Ingredients

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For the Cookies: 

• 3/4 cup granulated sugar minus 2 tsp 
• 1/2 cup vegetable oil 
• 3 large eggs 
• 1 tsp vanilla extract 
• 2 cups plus 3 tbsp all-purpose flour (plus more for sprinkling on the dough to roll it out) 
• 1 tsp cream of tartar 
• 1/2 tsp baking soda 
• 1/2 tsp salt 
• Icing (below) 
• Sanding sugar and colored sprinkles 

For the Icing:

• 2 cups confectioners’ sugar 
• 4 tbsp unsalted butter, softened 
• 3 tbsp whole milk 
• Pinch of salt 
• 1 tsp vanilla extract 
• Food coloring if desired 

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Instructions

For the Cookies:

1. Combine the sugar, oil, eggs, and vanilla in the bowl of a stand mixer with the paddle attachment or, if preferred, in a bowl using a large wooden spoon to beat by hand. Mix well.  
2. Combine the flour, cream of tartar, baking soda and salt, and add to the liquid ingredients. Mix until there are no more streaks of flour. Chill for 2 hours or overnight. 
3. Preheat oven to 365 degrees. Flour a surface for rolling the dough. Take half the dough (it will be very sticky), place it on the board, and liberally sprinkle with flour. Roll to desired thickness, using more flour as necessary to keep it from sticking to the counter or rolling pin. Cut out desired shapes. Place on a cookie sheet and bake for 7-8 minutes for 2-inch cookies, until they are puffed and soft. Move the cookies to a rack to cool. They will crisp up quickly. Ice and decorate with sugar or sprinkles or both. 

For the Icing:

1. Combine all ingredients in a bowl and beat (with a mixer or by hand) until smooth and creamy.  
2. Divide among small bowls and use food coloring for desired shades. Makes enough icing for 6 dozen 2-inch cookies. 

Recipe by Dan Rice / Styling by Julia Platt Leonard / Photography by Tira Howard

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Indulge in the delightful flavors of Italy with these homemade Lemon Ricotta Cookies. The perfect combination of tangy lemon zest, creamy ricotta cheese, and buttery shortbread creates a melt-in-your-mouth treat. These cookies are light, airy, and bursting with citrusy flavor. Enjoy them with a cup of tea or coffee for a truly satisfying snack. Not to mention, the sprinkles on top add a festive touch that’s a great accompaniment to any holiday dessert table.

What Does Ricotta Add to Cookie Recipes?

Ricotta cheese is a useful ingredient in many cookie recipes due to its creamy texture and subtle flavor. It adds a touch of moisture and richness to cookies, helping to create a tender and crumbly texture. The mild flavor of ricotta allows the other ingredients (like the lemon in our Lemon Ricotta Cookies recipe) to shine through, making it a versatile addition to a variety of cookie types. Additionally, ricotta cheese can help to prevent cookies from spreading too much during baking, resulting in a thicker, chewier cookie at the end.

Italian Lemon Ricotta Cookies

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• Author: Richard Stangarone
• Yield: 4 dozen 1x

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Description

A little sweet and a little sour makes for a bold flavor in these cookies.

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Ingredients

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For the Cookies:

• 2 sticks salted butter, softened 
• 1½ cups granulated sugar
• 2 tsp vanilla extract 
• Zest of 1 lemon 
• 2 large eggs 
• 2 cups whole milk ricotta cheese 
• 4 1/2 cups all-purpose flour 
• 2 tsp baking powder 

For the Icing:

• 2 cups confectioners’ sugar 
• Juice of 1 lemon 
• Colored sprinkles if desired 

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Instructions

For the Cookies:

1. Preheat the oven to 375 degrees. Cover a pair of baking sheets with parchment paper or a silicone mat. 
2. In a stand mixer, combine the butter with the sugar and cream well together over high speed, about 3 minutes. Add the vanilla and lemon zest and mix just to combine. Add the eggs and the ricotta and mix again to combine. Then add the flour and baking powder and continue mixing briefly until a cohesive dough forms.  
3. Form cookies into a 1-inch balls and place about one inch apart on the baking sheet. Bake for 12 minutes or until golden brown. Allow the cookies to cool completely on the baking sheet before frosting. 

For the Icing:

1. In a medium bowl, stir together the confectioners’ sugar and lemon juice. Dip a cookie in the icing, covering about 3/4 of the cookie, and return it to the baking sheet. Repeat with remaining cookies and icing. 
2. While icing is still soft, scatter sprinkles, if you wish, over each cookie. 

Recipe by Richard Stangarone / Styling by Julia Platt Leonard / Photography by Tira Howard

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Dive into a chai twist on the traditional biscochito. These Bisco-Chai-tos are for all the chai-tea latte lovers out there. They still have the cinnamon-sugary goodness of regular biscochitos but with an added bit of spice from a homemade mix of cardamom, ginger, clove, and nutmeg. Picture warming, comforting flavors filling your palate with each crunch of these delightful cookies. We also recommend having these Bisco-Chai-tos alongside a cup of tea that you can also add the chai spice mixture too. Talk about a chai-lovers heaven.

Tips for Making Biscochitos

To make the best Biscochitos, you want to start with high-quality ingredients. Choosing quality lard(or butter or shortening) and flour can be the difference between flat cookies that cannot hold their shape and crunchy cookies that are cooked evenly. After mixing your dough, there are a few steps you can take to ensure a delicious end product. Be sure to chill the dough after mixing and roll it out thinly for a crispy product. Lastly, we recommend using an izote or yucca flower shape in an ode to New Mexico state flower. 

Bisco-Chai-tos (A Chai Twist on Biscochitos)

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• Author: Marti Mills
• Yield: 45 cookies 1x

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Description

This twist on New Mexico’s state cookie uses a hint of chai spice.

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Ingredients

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For the Chai Spice Mixture: 

• 1 tbsp ground cardamom 
• 1 tsp ground cinnamon 
• 1 tsp ground black pepper 
• 1 tsp ground ginger 
• 1/2 tsp ground cloves 
• 1/2 tsp ground nutmeg 

For the Cinnamon Sugar:

• 1/4 cup granulated sugar 
• 2 tbsp ground cinnamon 

For the Cookies:

• 200 g (7/8 cup) lard 
• 100 g (1/2 cup) granulated sugar  
• 54 g egg, weighed in the shell (about 1 large egg)  
• 45 g orange juice (the juice of 1/2 an orange)  
• 1 1/2 tbsp chai spice 
• 9 g (1 scant tsp) rum vanilla extract or other vanilla extract 
• 400 g (3 1/3 cups) all-purpose flour  
• 30 g (3 tablespoons) cornstarch 
• 5 g (3/4 tsp) baking soda  

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Instructions

For the Chai Spice Mixture:

1. In a small bowl, stir together the chai spice mixture.

For the Cinnamon Sugar:  

1. In a small bowl, stir together the sugar and cinnamon and reserve. 

For the Cookies:

1. Preheat oven to 350 degrees. Cover a baking sheet, preferably light-colored metal, with parchment paper or a silicone mat. 
2. With a stand mixer on high speed, whip together the lard, sugar, egg, orange juice, spice mixture, and vanilla until smooth and fluffy.  
3. Sift together the flour, cornstarch, and baking soda together.  
4. Add the dry ingredients to the mixer slowly, about one-third at a time. Stop mixing as soon as the dry ingredients are evenly incorporated. 
5. On a lightly floured surface, with a floured rolling pin, roll the dough out 1/4 inch thick. 
6. First cut out rounds with a 2 1/4-inch scalloped round cookie cutter. 
7. Cut five slices down to the center of the round, making six “petals”. Fold the petals out to the sides, one by one, to make an izote or yucca flower shape.  
8. Gently pick up the shaped cookie and dip the top in cinnamon sugar. 
9. Bake on a parchment-lined baking sheet for 8 minutes, rotate the tray, and bake for an additional 8 minutes.  
10. Remove from cookie sheet after 5 minutes, and cool on baking racks. 

Other Variations to Try

Traditional Biscochitos

Green Chile Biscochitos

Recipe by Marti Mills / Styling by Julia Platt Leonard / Photography by Tira Howard

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Bake up our Rosemary Butter Cookies and take a lesson from us that cookie recipes don’t always have to be so sweet. These delightful treats combine the buttery richness of traditional shortbread cookies with the fragrant aroma of rosemary. The subtle hint of woodsy, almost pine-like flavor from the rosemary adds a unique and sophisticated touch to this classic cookie. Not to mention, who can deny a perfectly golden brown and crunchy cookie with sugar sprinkled on top? Needless to say, your next teatime experience or holiday gathering is covered with a beautiful tray of stacked treats.

Can I Substitute the Rosemary for Other Herbs?

Yes! If you want to get a little adventurous with this recipe or if rosemary just isn’t your thing, there are other herbs you can use in these cookies. Try using lavender for a floral, soothing touch with a natural sweetness. Or, you can mix in thyme to offset the richness just as rosemary does in our original recipe. Earl Grey, basil, and sage are other options that produce unique, unforgettable flavors with a crunchy, buttery undertone.

Rosemary Butter Cookies

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• Author: Leah Hohman, Adapted from Martha Stewart

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Description

You won’t be able to get enough of the buttery, savory crunch of these cookies.

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Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 egg white, beaten
• 1 tsp pure vanilla extract
• 2 ½ cups sifted all-purpose flour
• 1 tbsp finely chopped fresh rosemary
• ¾ tsp salt
• ½ cup fine sanding sugar

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Instructions

1. In a stand mixer, use paddle attachment to cream butter and granulated sugar until fluffy. 
2. Add whole egg and vanilla and beat. 
3. Add flour, rosemary, and salt, and beat just until combined. 
4. Cut the dough into two equal portions. Shape each into a log. 
5. Place each log on a 12-by-16-inch sheet of parchment.  
6. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log.  
7. Place on greased trays and freeze until firm. 
8. Preheat oven to 375 degrees.  
9. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. 
10. Space slices 1 inch apart on baking sheets lined with parchment or Silpat.  
11. Bake approximately 20 minutes or until edges are golden.  
12. Let cool on sheets on wire racks.  
13. Store in airtight containers. 

Recipe by Leah Hohman, Adapted from Martha Stewart / Photography by Katie Long

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