refrigerator cookies with a coconut taste. They’re tasty, crisp, and light.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 cup salted butter, softened
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
- Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.
- Sprinkle dough with colored sugar before baking or leave plain if you are going to frost.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 138 mg |
| Sugars | 9 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome…
I just made this recipe and it turned out just like my nana’s!
Great recipe! I wanted a soft rolled cookie that would keep the shape of the cut-out and have that nice tang that comes from the cream of tartar. This delivered on all points! Thanks so much for sharing- I’m sure Betty Brown would be proud. 🙂
Mmmmmm… These are just like my mom used to make! So good!!!!
Couldn’t find my mother’s recipe… these were even better!!! (shhh)