Washboard Cookies

Directions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a large bowl, cream butter and sugar until light and fluffy.

  3. Mix in vanilla extract.

  4. In another bowl, whisk flour, baking powder, and salt.

  5. Gradually add dry ingredients to butter mixture, alternating with milk, until soft dough forms.

  6. Roll dough into 1-inch balls and place on baking sheet.

  7. Press each ball gently with a fork to create the washboard pattern.

  8. Bake 12–15 minutes, until edges are lightly golden.

  9. Cool on baking sheet a few minutes, then transfer to wire rack.

Variations & Tips

Flavor Twists

  • Spiced: Add 1 tsp cinnamon or ¼ tsp nutmeg

  • Nutty: Fold in ½ cup chopped walnuts or pecans

  • Zesty: Add 1 tsp lemon or orange zest

  • Coconut: Mix in ½ cup shredded coconut

Texture & Toppings

  • Sugared Tops: Sprinkle sugar before baking

  • Chocolate-Dipped: Dip cooled cookies in melted chocolate

  • Glazed: Drizzle with powdered sugar glaze (1 cup powdered sugar + 1–2 tbsp milk)

Baking Tips

  • Chill dough 15–20 minutes if too soft

  • Use a cookie scoop for even sizes

  • Dip fork in sugar or flour before pressing pattern

Storage

Room Temperature:

  • Store airtight for up to 1 week in a cool, dry place

Freezing:

  • Baked cookies: Freeze single layer, then transfer to container (up to 3 months)

  • Dough: Freeze rolled balls; bake from frozen adding 1–2 minutes to baking time

Bonus Tip:
Add a slice of bread to the container to keep cookies moist yet crisp on edges.

Nutrition (Approx. per cookie)

  • Calories: 100

  • Fat: 6g (Saturated: 3.5g)

  • Cholesterol: 15mg

  • Sodium: 30mg

  • Carbohydrates: 11g

  • Sugars: 5g

  • Protein: 1g

Note: Nutrition varies with add-ins like nuts or chocolate.