Sugar Cookies (Butter Snaps)

Not much beats a classic butter cookie. Chock-full of buttery goodness, these cookies are beautiful as well as delicious. Baking soda and cream of tartar create the reaction that produces the eye-catching crackled tops. For an extravagant treat, make minicookies (rounded teaspoon size) and sandwich. I love these dunked into a piping hot cup of hot chocolate.

Sugar Cookies (Butter Snaps)

Photo by sherryl61

  • Prep Time


  • Total Time


  • Servings



  • •8 oz unsalted butter, softened

  • •1¼ cup granulated sugar

  • •3 large egg yolks

  • •1 Tbsp vanilla extract

  • •½ tsp Salt

  • •2½ cup all-purpose flour

  • •1 tsp baking soda

  • •½ tsp cream of tartar

  • •¼ cup sugar for rolling cookies


1. Preheat your oven to 350°F and arrange the rack in the middle. 2. Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 2 minutes. 3. Scrape down the bowl sides and bottom. Add yolks, vanilla, and salt and beat until smooth, about 30 seconds. 4. Add flour, baking soda, and cream of tartar and mix on low speed until dough comes together. Scoop dough by rounded tablespoons and roll between your hands until smooth. 5. Roll dough in remaining sugar to coat, and place on parchment-paper-lined baking sheets. Bake cookies until they are golden brown around the edges but still soft in the center, about 15 minutes. 6. Immediately transfer to a rack to cool completely.


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