Rolled White Cookies | Midwest Living

Rolled White Cookies

Rolled White Cookies

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  • Yield: 48 (2-1/2-inch) cookies
  • Prep 20 mins
  • Chill 3 hrs
  • Bake 6 mins to 8 mins batch

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  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter (no substitutes), cut up
  • 2 eggs, slightly beaten
  • 1 cup sugar
  • 1 teaspoon vanilla


  1. In a large mixing bowl, stir together the flour, cream of tartar, baking soda and salt. Using a pastry blender or 2 knives, cut in butter till the mixture resembles coarse crumbs.
  2. In a small bowl, combine eggs, sugar and vanilla. Stir into flour mixture till well mixed. Form Dough into a ball. Place dough on a lightly floured surface. Knead for 12 to 15 strokes or until nearly smooth. Divide dough into three portions. Cover and chill in the refrigerator for 3 hours or till dough is easy to handle.
  3. On the lightly floured surface, roll one portion of the dough at a time to 1/4-inch thickness. Using a 2-1/2-inch cookie or biscuit cutter, cut dough into desired shapes. Place 1 to 2 inches apart on ungreased cookie sheet.
  4. Bake in a 350 degree F oven for 6 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 48 (2-1/2-inch) cookies.

Make Ahead Tip

  • Bake and cool cookies as directed. Place cookies in airtight container with waxed paper between layers. Seal, label, and freeze up to 1 month. Thaw 1 hour at room temperature before serving.

Nutrition Facts

(Rolled White Cookies)

chol. (mg) 20, sat. fat (g) 3, sodium (mg) 54, cal. (kcal) 83, iron (mg) 0, pro. (g) 1, vit. A (IU) 146, Fat, total (g) 4, carb. (g) 10

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