Wambold Cookies - Cut Outs

Wendy Moyer


The other staple of must do cookies when I was growing up. All four generations in the kitchen.

I am making them today (when i posted this) in honour of their memories as I am the last of the family to have made them every year up until the oldest two passed way when I was 13. I will use the same cookie board, cutters, one of the remaining trays & cooling racks from when I was a child.

I do not have a clue where the name came from. The other recipes on that page are Mary Borneman Cookies & Setty Cookies so perhaps a name of a friend. It is in my mom's handwriting.

Featured Pinch Tips Video

★★★★★ 1 vote
Lots depending on size of cutters
15 Min
1 Hr 50 Min


3 c
1/2 c
1/2 c
sour cream
1 tsp
1 tsp
baking soda
1 tsp
cream of tartar
4 1/2 c
flour or enough flour to make a stiff dough


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1Preheat Oven to 350 or 325 convection.

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2Cream butter & sugar until fluffy

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3Add Eggs and mix until combined well

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4Mix in sour cream & vanilla until blended

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5Wisk or sift together baking soda, cream of tartar and 4 cups of flour.

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6DO NOT USE A MIXER but stir in by hand the flour to the mixture.

Add more flour as needed to form a STIFF dough.

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7Roll out on lightly floured board to desired thickness (1/4" or less) and use cookie cutters of your choice.

8If dough becomes to soft at any point you can wrap it in plastic and put into the fridge until firm enough to roll out.

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9Place on cookie sheets & decorate with sugar, sprinkles etc as desired(OR you can ice when cool.)

10Bake for 8 min or until lightly browned on edges.

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11Remove from oven and cool on sheets for a few minutes and then move to cooling racks.

About this Recipe

Course/Dish: Cookies
Other Tag: For Kids