Rolled White Cookies

9 Reviews Add a Pic
Recipe by  Carol

“These are great for any time of the year.”

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Adjust Servings

Original recipe yields 2 dozen



  1. Cream together 1 cup white sugar and butter. Beat in the eggs, milk and flavoring. Sift flour, cream of tartar and baking soda. Stir into butter mixture.
  2. Chill for a short time, until firm.
  3. Roll out on lightly floured board and cut with your favorite cookie cutters. Sprinkle with 1 tablespoon white sugar. Bake at 350 degrees F (175 degrees C) for 8 - 10 minutes.

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Reviews (9)

Rate This Recipe


Fantastic!! I've always had trouble with rolled cookies, but these were so easy!! I only refrigerated for twenty minutes or so, and they were so easy to roll and cut out! The dough was moist and very easy to handle. This'll be my staple rolled-cookie recipe from now on. THANKS!!



Great flavor and soft!



This dough is absolutely unrollable. I put it in the fridge to chill, after more than an hour it was still the consistency of chocolate chip cookies. I tried putting it in the freezer for an extended length of time and it was still impossible. I floured the counter and put wax paper over the dough, rolled it out, but the dough was so wet I couldn't get the cut cookies of the counter. Sorry but is there some hidden code for more flour that I'm missing?

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Amount Per Serving (12 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

White Velvet Cutouts


next recipe:

Evelyn's Rolled Sugar Cookies