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


  • 3 c
  • 1/2 c
  • 3
  • 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


  1. Preheat Oven to 350 or 325 convection.
  2. Cream butter & sugar until fluffy
  3. Add Eggs and mix until combined well
  4. Mix in sour cream & vanilla until blended
  5. Wisk or sift together baking soda, cream of tartar and 4 cups of flour.
  6. DO NOT USE A MIXER but stir in by hand the flour to the mixture.

    Add more flour as needed to form a STIFF dough.
  7. Roll out on lightly floured board to desired thickness (1/4" or less) and use cookie cutters of your choice.
  8. If dough becomes to soft at any point you can wrap it in plastic and put into the fridge until firm enough to roll out.
  9. Place on cookie sheets & decorate with sugar, sprinkles etc as desired(OR you can ice when cool.)
  10. Bake for 8 min or until lightly browned on edges.
  11. Remove 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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