Kris Kringles

Marsha Gardner


I have used this for my cutout cookie recipe for over 35 years. The recipe came from Dorothy Watson who was our church secretary.

I make cutouts for all seasons with this recipe. Fall, football season, Thanksgiving, spring, whatever.

★★★★★ 1 vote


1 c
butter (no substitute)
2 c
1 1/2 tsp
cream of tartar
1 1/2 tsp
baking soda dissolved in 2 tablespoons milk
1 tsp
kosher salt
I tsp
vanilla extract
5 c
flour (about)


1Cream butter and sugar together until thoroughly blended.
2Add vanilla, milk, baking soda and well-beaten eggs.
3Sift 3 cups flour with salt and cream of tartar. Add to mixture above. Add more flour as necessary to make dough that is easily handled. Chilling dough will make it still easier.
4Roll out dough on a floured board or cloth and cut out.
5Bake on lightly sprayed cookie sheets in 400-degree oven 8-15 according to thickness of cookie.
6Lift carefully from sheet pan to wire racks to cool.
7Frost and decorate.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American