You are here

Turbinado Crackle Sugar Cookies

Turbinado Crackle Sugar Cookies

Nutrition Facts
  • cal. (kcal) 101
Turbinado Crackle Sugar Cookies
  • Yield: 8 dozen
  • Prep: 5 mins
  • Bake: 13 mins to 14 mins at 375°F
  • 0
  • 1
  • 2
  • 3
  • 4
by 1 person
add your rating thank you for rating | add a comment


Shop Kitchen ▾
  • 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


  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 Information for Turbinado Crackle Sugar Cookies

PER SERVING: 101 cal., 6 g total fat (1 g sat. fat), 6 mg chol., 106 mg sodium, 11 g carb. 1 g pro.