Brooke Rongey’s Christmas Cookie Recipe

“This recipe is from my husband’s fourth great-aunt on his mother’s side, and it was developed when all they had to use were wood-burning ovens. The original recipe also called for churning your own butter. His grandmother had to use trial and error for a long time to come up with how much flour to use, since they didn’t have that amount on the original recipe. They finally rested on 6 cups, and this dough will keep for up to a month in an airtight container in the fridge. It’s been such an honor to learn this recipe from the Samples family and help keep it alive!”

Christmas Cookies

Brooke Rongey

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Prep Time 2 hours hrs

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 60 Cookies

Ingredients

  

• ¾ cup softened butter
• 1 ½ cup sugar
• 3 eggs
• 1 tsp vanilla
• ½ tsp lemon juice (optional)
• 1 tsp baking soda
• 3 tsp hot water
• ½-1 tsp nutmeg
• 3 tbsp milk
• 6 cups plain flour

Instructions

 

• Combine butter, sugar, and eggs with an electric mixer.
• Once the mixture is well combined, add in vanilla and optional lemon juice.
• In a separate bowl or cup, dissolve the baking soda in hot water and add that to existing mixture.
• Add in nutmeg and milk, and mix until thoroughly combined.
• Begin to incorporate flour one cup at a time, and it’s helpful to use a dough beater attachment at this stage if you have one.
• Chill dough for at least 2 hours before rolling it out to a quarter inch on a floured surface and cutting out your desired cookie shapes.
• Bake at 350° for 15 minutes or until golden brown. Let cool and add icing if desired.

Keyword christmas, christmas recipe, cookie recipe, cookies, sugar cookies

Brooke Rongey with family