These roll out cookies have a cake-like texture and a mild sweetness. In addition to ice cream sandwiches, these cookies would also be delicious served with tea or cut into festive shapes and decorated for the holidays. It’s a great dough to have on hand as it can be made ahead and freezes beautifully.
Course Dessert
Keyword cookies
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 363 inch cookies
Ingredients
3 1/2cupsall purpose flourplus up to an additional 1/2 cup
2sticks1 cup butter, at room temperature
3/4cupsugarplus extra for sprinkling (optional)
114 oz can condensed milk
2tspbaking powder
1/4tspsalt
2eggs
1Tbspvanilla extract
Instructions
Mix flour, baking powder, and salt in a medium bowl. Set aside.
Cream butter & sugar in the bowl of a stand mixer until fluffy. Mix in eggs, vanilla, and condensed milk.
When combined add dry ingredients about one cup at a time and mix until just combined. If mixture appears too wet add up to another 1/2 cup of flour until desired consistency. Remember that the dough will chill & harden in the refrigerator before rolling out.
Divide dough into two discs and wrap with plastic and refrigerate for at least half an hour and, if making ahead, up to three days. Dough can also be frozen at this point up to three months.
Heat oven to 350° F
Place dough on a floured work surface and roll out to 1/4-1/8 of an inch thick. Cut into desired shapes. Using a wooden skewer or other object (like the tip of a thermometer) poke the cookies with holes. Sprinkle with sugar if desired.
Bake at 350° for 8-10 minutes. Cool for at least 10 minutes on racks. If using for ice cream sandwiches, place in a large ziplock bag and freeze. Otherwise they can be stored in an air tight container.