Old-fashioned, crispy, and ridged just like grandma used to make – perfect with coffee or milk!
Ingredients:
- 1 cup (2 sticks / 230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ½ cups (440g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
For Pressing:
- Washboard cookie press OR fork + ruler
Instructions:
1. Cream Butter & Sugars
Beat butter, granulated sugar, and brown sugar until fluffy (~3 mins). Add eggs one at a time, then vanilla.
2. Mix Dry Ingredients
Whisk flour, baking soda, salt, and cinnamon. Gradually add to butter mixture until combined.
3. Shape & Press Ridges
- Roll dough into 1.5-inch logs.
- Traditional method: Press with a washboard cookie mold.
3 No mold? Use a fork + ruler: Press fork tines diagonally across dough, then flip and press opposite direction to create crosshatch.
4. Chill & Slice
Refrigerate logs for 1 hour (or freeze 20 mins), then slice into ½-inch thick cookies.
5. Bake
Arrange on parchment-lined sheets. Bake at 375°F (190°C) for 10-12 mins until edges golden. Cool on wire racks.
Tips:
🍪 Extra crunch? Bake 1-2 mins longer.
✨ Festive twist: Roll logs in colored sugar before slicing.
🛠 No press? Use a cheese grater (gently!) for ridges.
Store in an airtight container for up to 2 weeks – if they last that long! 😉
Variation: Add ½ cup chopped pecans or toffee bits to the dough!