These are cookies my mother has been making since I was a little girl. They are melt-in-your-mouth delicious!

Becky

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
2 hrs 30 mins
total:
3 hrs 5 mins
Servings:
72
Yield:
6 dozen cookies
Advertisement

Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.

    Advertisement
  • Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.

  • Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.

  • Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.

  • Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

Nutrition Facts

136 calories; protein 0.8g 2% DV; carbohydrates 21.3g 7% DV; fat 5.4g 8% DV; cholesterol 16.8mg 6% DV; sodium 62.7mg 3% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2012
I submitted this over a year ago so just a little update: I doubled the cookie recipe and I think I tripled the frosting recipe because I typically make a ton of them at the holidays and I dye the frosting different colors. (I usually have frosting left over) The cookie by itself is indeed rather bland which is why I included the frosting recipe. The cookie recipe came from my grandmother who got it from a bag of flour which may explain why it has a "flour taste". I've never experimented with using the dough for anything else but I appreciate the suggestion! Lastly I would watch the first batch in the oven pretty closely because mine are usually done in 4 to 5 minutes. If they look brown on the edges they're a little overdone. Read More
(12)
17 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/20/2012
I submitted this over a year ago so just a little update: I doubled the cookie recipe and I think I tripled the frosting recipe because I typically make a ton of them at the holidays and I dye the frosting different colors. (I usually have frosting left over) The cookie by itself is indeed rather bland which is why I included the frosting recipe. The cookie recipe came from my grandmother who got it from a bag of flour which may explain why it has a "flour taste". I've never experimented with using the dough for anything else but I appreciate the suggestion! Lastly I would watch the first batch in the oven pretty closely because mine are usually done in 4 to 5 minutes. If they look brown on the edges they're a little overdone. Read More
(12)
Rating: 4 stars
12/18/2012
These are true "old-fashioned" cookies. If you are used to something that tastes like those sweet soft sugary (hydrogenated processed) decorated cookies they sell in the bakery section of your local grocer this is not for you. "Scratch" baking lacks the commercial chemicals that are specifically meant to enhance texture and flavor! If you like a firmer cookie with a not-too sweet but subtle flavor you might want to try these. At first I followed the recipe exactly. The dough was very firm after chilling but softened up fairly quickly and rolled out well. The cookies also held their shape while baking. The icing really compliments these cookies which do taste kind of dry and floury when they first come out of the oven but mellow if you let them sit for a while. The icing dries hard like glaze but it has a nice flavor that makes up for any "blandness" in these cookies. I ended up with way too much icing so I will probably only make half next time. I then tried rolling the latter half of the batch in powdered sugar instead of flour to compensate for the floury taste. The result was that I now had to line the pans with parchment paper because the sugar caused them to stick. I also made thumbprint cookies with some of the scraps; they were pretty good. I only gave this recipe 4 stars because I wanted any prospective bakers to read reviews before trying it. These cookies do what they are supposed to but individual preferences are DEFINITELY going to affect the ratings. Read More
(12)
Rating: 5 stars
12/22/2012
we loved this recipe. i made my cookies 1/4" thick by 4" across; they baked for about 7 minutes. the frosting is grand. i used my food processor to make the frosting and since the dough yielded me 18 great big cookies and one mutant one that the dogs devoured i cut the frosting recipe in half; so.5C butter 1.5C powdered sugar.5T vanilla 3-4T evaporated milk. the frosting was a little lighter in color than the evaporated milk so next time i might try milk and see if that gets me the white i want. the frosting generously covered my cookies and i topped them with rainbow sprinkles because i was feeling nostalgic. thanks for sharing becky. Read More
(5)
Advertisement
Rating: 5 stars
01/16/2014
Great cut-out cookies. I used "Sugar Cookie Icing" because I wanted a smooth frosting for Christmas cookies but I'm looking forward to trying them with the frosting recipe. Read More
(4)
Rating: 5 stars
11/13/2016
Love this with a few changes. I rolled them half as thin so ultra thin and crisp used small star and tree cutters I used Buttered Rum EggNog instead of Whole Milk and added 1/4 t of ground cardamon. - For the frosting I just did a regular powdered sugar and vanilla but instead of Milk again I used Buttered Rum Eggnog. Also added 1/8 t of graded orange peel and 1/8 t. lemon extract for a Citron kick. Frosted triscuits with the left over icing. To Die for very happy! Thanks Read More
(2)
Rating: 5 stars
12/11/2015
I used sour cream yummmmmm! Read More
(1)
Advertisement
Rating: 5 stars
09/03/2013
Everybody liked the cookies. This is my new favorite sugar cookie recipe now! I didn't make all. that. frosting! hahaha! Thanks for the recipe! Read More
(1)
Rating: 5 stars
08/13/2014
Easy and delicious! We rolled the dough into balls and flattened with the bottom of a cup. Then we decorated with colored sugar! Easy peasy and super yummy. Read More
(1)
Rating: 5 stars
11/22/2016
Love it. Looked a little dry but rolled our beautifully. Made perfect ships and castles. Read More