Turbinado Crackle Sugar Cookies

Turbinado is a raw sugar that has a pale brown color and a delicate molasses flavor. These crackly topped sugar cookies showcase turbinado's superior sweetening qualities.

from Family Circle

Turbinado Crackle Sugar Cookies
Yield: 8 dozen Prep 5 mins Bake 375°F 13 mins to 14 mins

Ingredients

  • 1 cup solid vegetable shortening
  • 1 cup turbinado sugar (such as Sugar in the Raw), plus 2 tablespoons for rolling cookies
  • 1 large egg
  • 1 teaspoon rum extract OR: vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Make It

1. Heat oven to 375 degrees F. Line 2 large baking sheets with nonstick foil or foil coated with nonstick spray. Set aside. In a large bowl, combine shortening and 1 cup turbinado sugar. Beat together until well blended; sugar will still be crunchy and undissolved.

2. Beat in egg and extract. In medium bowl, whisk together the flour, baking soda and salt. Beat flour mixture into shortening mixture on low speed just until combined.

3. Roll 1 tablespoon dough into a ball. Dip half in sugar, and place sugar side up on prepared sheet. Repeat, forming enough cookies to fill sheets, placing cookies 1-1/2inches apart.

4. Bake cookies in 375 degree F oven for 13 to 14 minutes or until puffed and cracked, rotating sheets halfway through. Let cookies cool on sheets on wire racks for 3 minutes. Transfer cookies directly to racks to cool completely. Repeat with remaining dough.

5. Keep cookies in airtight container at room temperature up to 2 weeks or freeze up to 2 months. Makes 8 dozen cookies.

Nutrition Facts

Amount Per Serving: cal. (kcal): 101, Fat, total (g): 6, chol. (mg): 6, sat. fat (g): 1, carb. (g): 11, fiber (g): , pro. (g): 1, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.
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