Recipe by Stephanie Z.
My mom makes these every Christmas and sometimes for other holidays. They're soft and moist! Cook and prep time are approximate and don't account for chill time.
Top Review by Michelle_My_Belle
these are a very soft a moist cookie! Im convinced now that i am completly unable to make roll out cookies, not to the recipes fault because its happened every time with quite a few diffrent recipes lol even with chilling overnight -so i took the easy way out and lopped balls onto a cookie tray and flattened them out with a pam sprayed spoon. I got 60 medium sized cookies, and it took about 8 minutes for the edges to get a very golden brown, tho the tops never quite got golden. I made red, green, purple and blue colored cookies, and had to make three and a third batches of iceing to cover them all well. *update* i totally forgot to update, these came out of the freezer and dethawed on the counter overnight and fares just fine. your picture is so much better then mine poo so i dont think ill post it lol but thanks again for the great recipe - one of my cookie tray recipents said these were her favorite on the tray - and it has alot of diffrent kinds on it!
- 236.59 ml butter
- 236.59 ml sugar
- 1 egg
- 9.85 ml vanilla
- 9.85 ml cream of tartar
- 9.85 ml baking soda
- 709.77 ml flour
- 118.29 ml milk
- 29.58-44.37 ml just-boiled water
- 236.59 ml confectioners' sugar, sifted
- food coloring
Directions See How It's Made
- Allow butter to soften (not melt!) at room temperature. In a large bowl, cream butter and sugar.
- Add egg, vanilla, cream of tartar and baking soda.
- Add flour alternately with milk.
- Cover with plastic wrap and chill for at least an hour in the refrigerator. (I usually chill it overnight.).
- Preheat oven to 350°F.
- Roll out with plenty of flour to keep from sticking, but try to avoid incorporating too much flour into the dough since it will make the cookies less moist.
- Cut out into circles or with your choice of cookie cutters. Carefully transfer cookies to an ungreased cookie sheet.
- Bake on a cookie sheet in the oven until they become a light gold color. Watch them carefully so that they don't get overdone.
- Allow to cook completely before icing.
- For icing, put a couple of tablespoons of not-quite-boiling water into a large bowl. Add the confectioners' sugar and mix together, adding more water as you need to form a thick paste. Color, as desired.
- Spread about 1 tablespoon of icing on each cookie. Decorate with colored sugar and sprinkles as desired.