This recipe I revised from my grandma’s Christmas angel roll-out cookies. They are sort of cakey, but this can be reduced by omitting half of the cream of tartar, though I prefer them thick and soft. Top with your favorite cream cheese or basic cookie frosting. I find it’s best with almond extract and coconut on top. Enjoy!
Original recipe makes 15 large servings
Ingredients
2/3 cup butter, softened
1 cup granulated sugar, or more to taste
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/4 teaspoons cream of tartar
1/4 cup milk
4 cups all-purpose flour
1 pinch salt
1 cup all-purpose flour
-
PREP
20 mins
-
COOK
12 mins
-
READY IN
32 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract.
- Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy.
- Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used.
- Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.
Nutrition
Calories: 288 kcal
Carbohydrates: 45.6 g
Cholesterol: 47 mg
Fat: 9.3 g
Fiber: 1.1 g
Protein: 5.3 g
Sodium: 179 mg
