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Sweet Potato Cheesecake

By
Emma Riva
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0
A Sweet Potato Cheesecake with a wreath of gingerbread cookies and whipped topping garnished with fall springs and pecans on a wooden surface.

This sweet potato cheesecake recipe has a delectable ginger snap cookie crust and a rich, hearty filling. This works as an alternative for pumpkin pie at a Thanksgiving table, or you can decorate or garnish it different ways to make it seasonally appropriate for any holiday. For more ways to add yams to your holiday table, try these sweet potato recipes. 

Sweet Potatoes? In Cheesecake? It’s More Likely Than You Think 

Maybe the first cheesecake you think of is the New York classic slice, but cheesecake can trace its origins back to ancient Greece, where a form of cheesecake was made with cheese and honey. The Romans later adopted the recipe, spreading it throughout Europe. The combination of sweet potatoes and cheesecake likely emerged in the Southern United States. The first recorded recipes began appearing in the ’70s and ’80s. As Southern cuisine gained popularity, particularly in the context of soul food and comfort dishes, sweet potato cheesecake became a favorite dessert, often served during holidays and family gatherings.

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A Sweet Potato Cheesecake with a wreath of gingerbread cookies and whipped topping garnished with fall springs and pecans on a wooden surface.

Sweet Potato Cheesecake

  • Author: Anna Franklin
Print Recipe

Description

A more savory spin on a cheesecake recipe.

Ingredients

Scale

For the crust:

  • 8 oz gingersnap cookies crushed (about 25 cookies)
  • 4 tbsp unsalted butter melted

For the filling:

  • 2 lb sweet potatoes
  • 24 oz cream cheese room temperature (three 8-ounce packages)
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2 tsp pumpkin pie spice
  • 2 tsp pure vanilla extract
  • ¼ cup heavy whipping cream

Instructions

  1. Preheat oven to 350°F.
  2. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath.
  3. Lightly spray the springform pan with nonstick cooking spray. Set aside.
  4. Blend the ginger snap cookies in a food processor until it has a sand like consistency. 
  5. In a medium bowl, stir together crushed gingersnap cookies and melted butter until thoroughly combined.
  6. Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan.
  7. Bake gingersnap crust in preheated oven for 8 minutes. Remove pan from oven and cool completely.
  8. Increase oven temperature to 400°F.
  9. Place sweet potatoes on a baking sheet and pierce each sweet potato several times with the tines of a fork.
  10. Bake until tender, about 50 minutes. Cool sweet potatoes completely. Once sweet potatoes are cool, peel and puree them in a food processor
  11. Return oven to 350°F.
  12. In the bowl of a stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. 
  13. Add in pumpkin pie spice, vanilla, heavy cream and sweet potato puree and mix until smooth.
  14. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until it is halfway up the side of the cheesecake pan.
  15. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
  16. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
  17. Before serving, top with whipped cream, chopped pecans and gingersnap cookies.

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Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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A Horoscope for the 2024 Presidential Election

By
Wade Caves
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0
A collage of various American flags to represent the 2024 presidential election.

Quilted into the horoscope for the 2024 presidential election is a season of profound change and challenge for the United States. Planetary positions and their historical echoes offer a useful perspective with which we can prepare for the coming months.  

Echoes from Fall 1991

The autumn of 1991 may seem an oddly specific moment to turn to today, but the astrology of that period is closely mirrored in the astrology of fall 2024. Three key events from 1991 stand out as particularly relevant to the present. 

First, the confirmation hearings of Supreme Court Justice Clarence Thomas became a watershed moment. Previously taboo topics like sexual harassment burst into the national spotlight, forever changing the landscape of workplace conduct and gender relations in America.  

Second, the collapse of the Soviet Union redefined global politics almost overnight. The end of the Cold War made the United States the world’s sole superpower. This seismic shift had far-reaching consequences for geopolitics, economics, and cultural exchange worldwide.  

Lastly, tensions between the U.S. and Israel over settlement policies tested their diplomatic ties. Their complex dance of alignment and disagreement foreshadowed the intricate nature of Middle Eastern politics in the decades to come. 

Similar themes are likely to resurface this fall. Debates about Supreme Court reform, including proposals for term limits and ethical guidelines, echo the institutional challenges highlighted by the Thomas hearings. (Interestingly Justice Thomas is, once again, in the spotlight for impropriety.) The ongoing realignment of global powers, particularly in light of the Russia-Ukraine war, mirrors the geopolitical upheaval of 1991. And the ever-evolving (sometimes tense) relationship between the U.S. and Israel continues to play a crucial role in shaping Middle Eastern diplomacy. 

A Horoscope for the 2024 Presidential Election

The 2024 presidential election stands out in this astrological landscape, promising to be a contest of historic proportions. Planetary positions suggest a race fraught with complexity and controversy.  

Donald Trump, the Republican nominee, enters the fray with a mixed astrological outlook. Certain celestial alignments favor his candidacy, like his natal ascendant’s prominent placement in the United States’ outlooking chart for 2024. This signature was also active in 2016, and gave Trump the momentum that propelled him to unexpected electoral victory. His vice-presidential pick, J.D. Vance, has his natal ascendant and Venus in the same position, and stands to gain advantage from this uplift. That said, other planetary positions indicate significant hurdles, many of which relate to ongoing legal challenges, shifts in public opinion, and the appearance of a truly formidable adversary. 

Kamala Harris, the presumptive Democratic nominee, faces her own set of astrological influences. Her chart suggests a strong capacity to challenge Trump directly, with planetary alignments that could amplify her prosecutorial background and debate skills. Her choice for vice-president, Tim Walz, was a strong pick astrologically. His Moon plugs nicely into the astrology of the year, and his Jupiter (good luck, buoyant allies) aligns with Harris’ natal Moon, helping boost her standing. However, signs warn of potential internal party conflicts and a tumultuous nomination process. And the Moon/Jupiter alignment between Harris and Walz suggests some struggles with this ticket in 2028 – but that is not what is before us now. 

 The astrological patterns surrounding both tickets underscore the importance of informed voter engagement. As citizens, our role extends beyond simply casting a ballot; it involves critically examining each candidate’s policies, track record, and vision for the country’s future. The planets may set the tone, but it is our collective decision-making that ultimately shapes the outcome.  

Post-Election Themes

Planetary positions this fall hint at the possibility of delays, legal challenges, and prolonged negotiations surrounding the results, underscoring the need for a robust, transparent, and resilient democratic system. 

In the event of an inconclusive or heavily contested outcome, the role of institutions like the courts and Congress could become crucial. The Constitution provides mechanisms for resolving electoral disputes, but the astrology of 2024 suggests these procedures may be put to the test in unprecedented ways. Understanding these processes, and supporting them, is key to maintaining faith in our democratic institutions.  

We Can Prepare for These Potential Challenges By

  1. Familiarizing ourselves with election laws and procedures
  2. Staying informed through reputable news sources
  3. Supporting organizations that work to ensure fair and transparent elections
  4. Being prepared to peacefully advocate for democratic principles, regardless of the outcome

Life Beyond the Election

While the election dominates the foreground, other significant events are likely to unfold during fall 2024. The astrological patterns suggest movement on long-discussed Supreme Court reforms. Proposals already submitted from the Biden administration include term limits for justices, stricter ethics codes, and measures to enhance transparency and accountability. 

On the international stage, ongoing conflicts such as the Russia-Ukraine war could reach a critical juncture, if the astrology of fall 1991 (when the Soviet Union fell) has anything to teach us. With respect to this war and the one between Israel and the State of Palestine, both escalation and breakthrough diplomatic efforts are shown in the astrology.  

Preparing to Make the Most of the Season

The weeks between the election and inauguration could prove to be a critical time for the nation. Astrological indicators suggest a period of intense activity, with potential for both conflict and constructive dialogue. Regardless of the election’s outcome, this transition period will likely set the tone for the incoming administration’s first year. 

Citizens Can Play a Vital Role During This Time By

  1. Advocating for a smooth and peaceful transition of power
  2. Engaging in constructive dialogue across political divides
  3. Supporting initiatives that promote national unity and healing
  4. Holding leaders accountable to democratic norms and values

While challenges lie ahead, so too do opportunities for meaningful progress and renewal of our civic system. The parallels with 1991 remind us that periods of upheaval can lead to positive transformations when met with courage, attention, and action. 

Story by Wade Caves / Illustration by Shane Powers 

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

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Spiced Cranberry Tart

By
Emma Riva
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0
A cranberry tart garnished for fall

This spiced cranberry tart takes baking with cranberries to the next level. Go way beyond simple cranberry sauce this fall by making something that will really get your guests ooh-ing and ahh-ing over your baking capabilities. The pomegranate seed garnish here adds a fresh flavor kick, while an oat-based crust makes it a filling end to a holiday meal. Try these other cranberry recipes if you want, too! 

Baking Tips for a Cranberry Tart

Before baking, you want to blind-bake the crust for 10-15 minutes. When baking the tart itself, make sure to keep an eye on your cranberry tart while it’s in the oven. If the crust edges brown too quickly, cover them with foil.

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A cranberry tart garnished for fall

Spiced Cranberry Tart

  • Author: Anna Franklin
Print Recipe

Description

This tart makes an enjoyable holiday meal for any occasion.

Ingredients

Scale

For the cranberry curd:

  • 1 ¼ cups sugar
  • 1 pound fresh cranberries
  • ¾ cups orange juice
  • Zest from 2 oranges
  • 5 large eggs
  • ½ cup unsalted butter
  • 1 cinnamon stick

For the crust:

  • 2 cups rolled oats
  • ¼ cup all purpose flour
  • ¼ cup powdered sugar
  • 1 tsp ground cinnamon
  • Pinch fine sea salt
  • ½ cup unsalted butter softened

Instructions

  1. Set the cranberries, orange juice, orange zest and sugar in a large pot over medium heat. Cook for about 15-20 minutes, until most of the cranberries have burst and all are soft. Turn off the heat.
  2. Remove the cinnamon stick and use an immersion blender (or transfer the mix to a blender or food processor) to blend the cranberries into the juice. Through a fine mesh sieve, pour the puree into a bowl (or back into the pot if you used a blender). Press to squeeze out all the juice from the berries.
  3. Crack all the eggs into a bowl, and one by one add them to the mix, whisking as you do (we don’t want the heat of the puree to start cooking the eggs before they are whisked in). Once all the eggs are mixed, whisk them with the puree very well.
  4. Pour the curd back into the pot and set it over medium low heat. Cook until the curd thickens and covers the back of a spoon. The curd will thicken on the bottom first, be sure to stir it every 30 seconds so it doesn’t burn on the bottom.
  5. Stir the butter into the curd until it fully melts. At this point you can transfer to an airtight container.
  6. For the crust – In a food processor, add the oats, flour, sugar, cinnamon and sea salt. Process on high until the oatmeal is finely ground – about 2-4 minutes.
  7. Add the butter in slices then run the mixer on low until the dough starts to come together in a sticky, shapeless ball. Scrape the bowl to incorporate all the flour and run to ensure it’s well mixed.
  8. Press the crust into the bottom of a 10” tart pan with a removable bottom. Take your time to even out the bottom layer and press it up the sides. Use the bottom of a measuring cup dusted with powdered sugar to help you press it into shape.
  9. Chill the crust in the freezer for about 10 minutes. Preheat the oven to 350 F and par-bake the crust for 25 minutes
  10. Pour the cranberry curd and smooth into an even layer. Set the tart in the oven for 20-22 minutes, until the sides don’t move when jiggled but there’s a slight jiggle in the center of the tart.
  11. Chill first at room temperature, then set in the fridge to chill for 4-8 hours, or up to 2 days.
  12. Garnish with fresh whipped cream and pomegranate seeds before serving.

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Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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The Negronish, A Low Calorie Negroni Variation

By
Emma Riva
-
0
A low calorie Negroni cocktail with an orange peel in it.

A simple variation on a classic Negroni, no frills, with a similar flavor profile but slightly different overall sipping experience. A Negroni is a great cocktail if you’re trying to have a tasty and decadent but also relatively low-calorie drink. A lot of bartenders don’t tend to think about calorie content when they mix drinks. You might, however, and if you want something a little bit more jazzed up than a vodka soda, this is the recipe for you. Jason Renner of rustic Italian wine bar Bar Marco brings us this recipe for a Negroni variation for curious home bartenders who want a little taste of la dolce vita at home.

What Makes This Different from a Classic Negroni

A negroni usually uses gin, sweet vermouth, and Campari. This version of it swaps out the Campari for a little bit of Aperol and a little bit of Fernet Branca. The Fernet and Aperol create a more complex flavor profile, energized by the herbaceous bitterness of Fernet. The Campari is allowed to take a little bit more of a center stage in this version of it, rather than the gin diluting it.

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A low calorie Negroni cocktail with an orange peel in it.

The Negronish

  • Author: Jason Renner
Print Recipe

Description

A play on a classic cocktail.

Ingredients

Scale
  • 1 oz sweet vermouth
  • .75 oz Aperol
  • .25 oz Fernet Branca
  • Orange peel for garnish

Instructions

  1. Add sweet vermouth, Aperol, and Fernet Branca into mixing glass. Stir until well-chilled.
  2. Strain into rocks glass over large ice cube.

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Recipe by Jason Renner / Photo by Star Laliberte

Low Calorie Aperol Sour

By
Emma Riva
-
0
An aperol sour staged on a white background

This aperol sour is a delicious, lower-calorie cocktail from the bar team at lovely hotel bar Spirits & Tales atThe Oakland. It’s only about 159 calories and uses Aquafaba rather than egg white for the classic “sour” cocktail look. For another take, try this Classic Whiskey Sour.

What Makes this Aperol Sour “Sour”? 

You have probably heard of a whiskey sour, the most popular version of a sour. But sour cocktails are really any blend of lemon and lime juice, a base liquor, and a sweetener of some sort. Many use egg whites, but they don’t have necessarily have to. This sour uses aperol as the base liquor, a lighter aperitivo known best as the base for the ever-popular aperol spritz. This pairs well with the citrus element of the sour cocktail.

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An aperol sour staged on a white background

Aperol Sour

  • Author: Amnelis Cruz
Print Recipe

Description

A low-cal cocktail with Mediterranean flair.

Ingredients

Scale
  • 1 oz of Aperol
  • 1 oz of gin
  • 1 oz of lemon juice
  • .25 oz honey syrup
  • Aquafaba for foam

Instructions

  1. Add Aperol, gin, lemon juice, honey syrup, and aquafaba to a shaker and dry-shake for 30 seconds without ice
  2. Add ice and shake again for 15–20 seconds, until well-chilled.
  3. Strain into coupe glass and garnish with orange.

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Recipe by Amnelis Cruz / Photo by Star Laliberte

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Vintage Rugs, An Instant Pedigree on Your Floor

By
Emma Riva
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0
A red rug from Rejuvenation

In an ideal world, we’d all have time to travel around the world, combing through markets in exotic locations, picking up one-of-a-kind pieces along the way, including the occasional well-worn vintage rug. If that’s not your lifestyle, you’re certainly not alone.

Buying vintage rugs that someone else has taken the time to source has several benefits, including having a stunning, hand-crafted piece of history on your floor. Also, it’s a chic form of up-cycling, putting fewer new materials into circulation and keeping items out of landfill.

Vintage rugs bring a sense of time and place to your room, and tell a story (even if you have to make it up!) They are generally soft underfoot from years of wear, and many allow you to introduce a dose of pattern without overwhelming the space.

Two rugs from rejuvenation

Rejuvenation

Part of the Williams-Sonoma family, Rejuvenation is a sustainable home furnishings retailer. Part of their collection consists of vintage rugs, some of which go through their Portland restoration studio.

Two light-colored rugs from Revival

Revival

Revival sources vintage rugs from across Turkey and Morocco, each between 30 and 100 years old, handwoven from high-quality materials that can last for many years if well cared-for. A pair of entrepreneurs founded Revival Rugs looking for high quality vintage rugs, transparently sourced, and at prices that weren’t ridiculously high. They’re having a Cyber Monday sale, so snag while you can!

Two rugs, one red and one tan, from Kilim

Kilim

Kilim offers vintage wool rugs from Turkey, Iran, and other countries from 2nd half of the 20th century. Each is hand-knotted, and they sometimes shear the surfaces to soften the designs.

Story by Stephen Treffinger

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Pumpkin Decorations for Your Fall Table

By
Emma Riva
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0
A set of colorful pumpkin bowls

Pumpkins have gotten something of a bad name through the proliferation of all things pumpkin spice. But these gorgeous gourds are worthy of a place on the holiday table, be it a celebration of Halloween, Thanksgiving, or anything else this autumn. There’s serveware, plates, cookware, and bakeware all within the theme. Add a few leaves and you have yourself a festive setting with these pumpkin decorations.

Pumpkin Decorations for Your Fall Table

Pottery Barn Pumpkin Serveware

An array of white stoneware pieces in pumpkin shapes, including a tureen, lidded bowls, serving bowl, and appetizer plates.

A pumpkin dinnerware set from Williams-Sonoma

Williams-Sonoma Plymouth Pumpkin Dinnerware Collection

For those wanting to go all-in on the theme. A 4-piece place setting plus a serving platter with a lovely pumpkin patch motif and a leaf border.

A plate with many different pumpkins on it

Vietri Pumpkins Large Oval Platter W/ Assorted Pumpkins

Pumpkins get an Italian twist with this 21.5-inch-long platter inspired by Florence’s boisterous and colorful street markets.

A black crockpot shaped like a pumpkin

Staub Cast-Iron Pumpkin Cocotte, 3.5QT

Designed to resemble the Rouge Vif d’Etampes variety of pumpkin in cast iron that’s chip-resistant, oven safe, and suitable for all stovetops.

A loaf pan with pumpkins in its metal exterior

Nordic Ware Harvest Bounty Loaf Pan

If love = baked goods in your home, now you can turn out creations shaped like pumpkins, acorns, and pinecones. In nonstick cast aluminum.

A set of colorful pumpkin bowls

Très Elite Pumpkin-Design Ceramic Bowl Set

Colorful and fun, this set of 6.5”d bowls in ceramic are a versatile size in which you can serve soup, salad, sides, or even dessert.

A scary looking pumpkin bowl from Intrada

Intrada Italy Pumpkin Soup Tureen

More Brothers Grimm than Martha Stewart, but we like this pumpkin decoration’s authentic charm. Hand-painted in Italy, this 12.5”d tureen will inspire lots of lively conversation.

Story by Stephen Treffinger 

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Raspberry Chocolate Truffles

By
ZAIN
-
0
Raspberry Chocolate Truffles served in a white tray with a green wooden background

The Netherlands is famous for its skill with this most seductive of sweets: raspberry chocolate truffles. Put in on your travel list…for next year? Or make them at home right now.

Indulge in Dutch Chocolate Truffles from Your Own Home 

Just north of Amsterdam, near the Zaan River in Zaandijk, a bustling cacao industry took root in the first half of the 19th century.  The windmills in Zaandijk ground the cacao beans, and a large amount of the world’s cacao beans astill processed in this region. Amsterdam is the worlds’ biggest transshipment port for cacao beans. Zaandijk attracts visitors from around the globe. Everyone always remarks about the aroma of chocolate in the air.

That’s why Smells Like Chocolate is the name of Ingmar Niezen and Kinito’s famed chocolate shop. Here you can find craft chocolates from specialty producers from around the world. They recently visited cacao plantations in Kinito’s native country of Angola, and made chocolate with cocoa beans of Cabinda, which have a unique and delicious flavor. Their goal is to bring this unknown cacao origin to the market. But even across the Atlantic, you too can enjoy raspberry chocolate truffles with this recipe.

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Raspberry Chocolate Truffles served in a white tray with a green wooden background

Raspberry Chocolate Truffles Recipe

  • Author: Ingmar Niezen
  • Yield: 40 truffles
Print Recipe

Ingredients

  • 7 oz heavy cream
  • 1 vanilla pod
  • 3.5 oz raspberries, mashed
  • 11.5 oz white chocolate
  • 3.5 oz butter
  • 1.4 oz dehydrated raspberries
  • 17.5 oz icing sugar
  • 17.5 oz dark chocolate for dipping the truffles
  • Icing sugar or powdered cacao

Instructions

  1. Heat the cream with the vanilla pod and mashed raspberries and pour over the white chocolate.
  2. Stir and let the chocolate melt to make a ganache. Let the ganache cool off to 70 degrees.
  3. Whip the butter, adding the ganache gradually. Whisk until fluffy.
  4. Use a piping bag to pipe truffles onto a baking tray covered with parchment paper. Freeze the truffles. Crush the dehydrated raspberries and mix with the icing sugar.
  5. Melt the dark chocolate to 100 degrees. Dip each truffle in the chocolate so that it is completely covered and dust with icing sugar or powdered cacao.

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Story and Styling by Marian Flint / Photography by Anna De Leeuw / Food Styling and Recipe by Ingmar Niezen

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Boozy Homemade Marshmallows

By
Abdul Rafay
-
0
Homemade boozy marshmallows infused with a delightful blend of spirits, adding a touch of indulgence and flavor to your favorite hot beverages or enjoyed on their own as a delightful treat.

Level up your marshmallow game with a boozy twist! Dive into a cloud of decadence with our Homemade Boozy Marshmallows recipe. These fluffy squares of delight are infused with the rich flavor of Kahlua, elevating their taste to new heights. Picture the perfect blend of sweetness and a hint of indulgence, all wrapped up in a fluffy treat. Get ready to impress your friends and elevate your dessert with these irresistible boozy marshmallows.

Tips for Making Homemade Marshmallows

Marshmallows are one of those foods you might never think to make yourself. You see them in a bag at the store. You buy them. Done. But learning to homemake things you take for granted is one of the joys of cooking. Marshmallows are just gelatin with sugar, vanilla, and corn syrup. This recipe calls for whisking the gelatin until it “blooms,” which means it’s ready to use. (Look at some images of bloomed gelatin to get an idea of what you’re trying to accomplish). Precision is key with heating the mixture itself. Heat the sugar mixture to the right temperature (around 240°F or 115°C) for the perfect consistency. Also, humidity can ruin the texture of marshmallows. If you’re doing this cooking project, try to pick a dry day.

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Homemade boozy marshmallows infused with a delightful blend of spirits, adding a touch of indulgence and flavor to your favorite hot beverages or enjoyed on their own as a delightful treat.

Boozy Homemade Marshmallows

  • Author: Anna Franklin
Print Recipe

Description

Think you can’t make marshmallows at home? Think again.

Ingredients

Scale
  • 3 packages of unflavored gelatin
  • 1/2 cup Kahlua (or cold water for non-boozy marshmallows)
  • 1 cup light corn syrup
  • 1/4 tsp kosher salt
  • 1 ½ cups granulated sugar
  • 1 tsp vanilla
  • 1/4 cup powdered sugar for dusting
  • 1/4 cup corn starch for dusting
  • Crushed peppermint for texture

Instructions

  1. Place the gelatin in a stand mixer with the Kahlua or water. Using the whisk attachment, mix until the gelatin has bloomed.
  2. Combine ½ cup water, corn syrup, salt, sugar, and vanilla in a small saucepan. Simmer until the mixture reaches 240 degrees with a candy thermometer.
  3. Turn the mixer low and slowly pour the hot mixture into the gelatin. Once everything is in, turn the mixer on high and let mix for 10-12 minutes or until the side of the bowl doesn’t feel hot. As the mixture cools, it will become white, fluffy, and double in size.
  4. In a separate bowl, mix together powdered sugar and cornstarch. Coat the pan with nonstick spray and then dust with sugar-cornstarch mixture.
  5. Pour marshmallow mixture into your prepared pan and let cool completely.
  6. Cut into desired-sized pieces and dust each side with the cornstarch mixture to make sure none of the sides stick. Top with crushed peppermint for texture.

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Story, Recipe, and Styling by Anna Franklin / Photography by Dave Bryce

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Crackly Sugar Cookies

By
Kylie Thomas
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0
A group of Crackly Sugar Cookies sit on a brown sitting board with festive decorations around them.

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.

A stack of Crackly Sugar Cookies includes touches of gold and metallic sprinkles.

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.

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A stack of Crackly Sugar Cookies features metallic sprinkles and sugar on top.

Crackly Sugar Cookies

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

Description

These sugar cookies are delicious and beautiful in presentation.

Ingredients

Scale
  • 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 

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. 

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

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