Turbinado Crackle Sugar Cookies

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.
Prep 5 m
Bake 13 - 14 m



  1. 1 of 5 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. 2 of 5 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. 3 of 5 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. 4 of 5 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. 5 of 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
Servings Per Recipe:
Per Serving: 6 mg chol., 1 g sat. fat, 11 g carb., 6 g Fat, total, 101 kcal cal., 1 g pro., 0 g fiber, 106 mg sodium