Washboard Cookies

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

  1. Roll dough into 1.5-inch logs.
  2. 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!

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