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My grandmother and mom used to make these every Christmas when I was little and my grandmother has since passed away and my mom lost the recipe. I looked for years and couldn't find anything that made cookies like those I remembered and then my aunt found her recipe! These are best after they've set overnight and become softer, moist and spongy, like cake. Separating the egg is a bit of a pain, but I think that may be what helps to give these such a different texture than your average sugar cookie. I sprinkle these with red and green sugar at Christmastime. Enjoy!

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Combine flour, baking soda, and salt in a bowl.

  • Combine sugar, butter, egg yolk, and vanilla extract in a separate bowl; beat with an electric mixer until creamy. Add flour mixture in 3 batches, alternating with buttermilk; beat dough well after each addition.

  • Clean beaters and beat egg white in a glass, metal, or ceramic bowl until stiff peaks form. Fold gently into the dough.

  • Drop tablespoonfuls of dough onto the prepared baking sheet.

  • Bake in the preheated oven until cookies just start to brown, 10 to 11 minutes.

Nutrition Facts

109 calories; protein 1.5g; carbohydrates 16.6g; fat 4.2g; cholesterol 17.2mg; sodium 110.1mg. Full Nutrition
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