Wambold Cookies - Cut Outs

Wendy Strawn


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.

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


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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

How to Make Wambold Cookies - Cut Outs


  • 1Preheat Oven to 350 or 325 convection.
  • 2Cream butter & sugar until fluffy
  • 3Add Eggs and mix until combined well
  • 4Mix in sour cream & vanilla until blended
  • 5Wisk or sift together baking soda, cream of tartar and 4 cups of flour.
  • 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.
  • 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.
  • 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.
  • 11Remove from oven and cool on sheets for a few minutes and then move to cooling racks.

Printable Recipe Card

About Wambold Cookies - Cut Outs

Course/Dish: Cookies
Other Tag: For Kids

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