These are my favorite cookies to make for every single family gathering. They are rich, soft, and best served with a little dusting of sugar on top (as my step-dad claims). When making these cookies for Easter, he happened to be in the kitchen as soon as I took the cookies out of the oven and would not stop insisting on me putting sugar on top of them. Apparently, that is his favorite way to eat sugar cookies. Soooooo, after much persistence, I finally gave in and made sure to sugar the tops of half of the cookies.
A fun tip my mom taught me: Instead of just sprinkling sugar on top to just have it roll off, when you pull the cookies out of the oven, place the soft, warm cookies upside down on a place of sugar to cool. Once cooled, flip them over, and you will find a nice even sprinkling of sugar on top, that won’t fall off! Thanks Mom!
What makes these cookies so rich? No egg whites. Yep, these cookies only use the yolks, so with all those extra egg white, try making these amazing meringues.
1 cup of Butter, room temperature
1 1/4 cups of Granulated Sugar
4 small Egg Yolks
1 teaspoon of Vanilla Extract
1 teaspoon of Almond Extract
2 1/2 cups of All-Purpose Flour
1 teaspoon of Baking Soda
1 teaspoon of Cream of Tartar
1/2 teaspoon of Salt
- Preheat your oven to 350 and line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar.
- Mix in the egg yolks and extracts.
- In a separate bowl whisk together the flour, baking soda, cream of tartar, and salt.
- Add the wet and dry ingredients together.
- Chill dough in the fridge for 2-3 hours, or overnight.
- Form dough into balls and place 1-inch apart on baking sheet, bake no more than 10 min.
Optional: sprinkle the tops of the cookies with sugar, see tip above. Another thing I always love doing with these cookies is rolling the dough balls in sprinkles prior to baking to make fun and festive cookies.