Here’s a classic Washboard Cookies recipe—crisp on the edges, tender inside, with the signature ridged “washboard” pattern 🍪
Washboard Cookies
🧾 Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Optional additions
- ½ cup chopped nuts (walnuts or pecans)
- ¼ cup mini chocolate chips
- 2 tbsp cocoa powder (for chocolate version)
👩🍳 Instructions
Step 1: Prepare the Dough
- Preheat oven to 180°C (350°F).
- Line baking trays with parchment paper.
- Cream butter and powdered sugar until light and fluffy.
- Beat in egg and vanilla until well combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture to form a soft dough.
Step 2: Shape the Cookies
- Take 1 tablespoon of dough and roll into a ball.
- Place on baking tray, leaving space between cookies.
- Press each ball gently with a fork or a washboard-style grater to create ridges.
- Flatten slightly but keep thickness.
Step 3: Bake
- Bake for 12–15 minutes, until edges are lightly golden.
- Centers should remain pale and soft.
Step 4: Cool
- Let cookies rest on tray for 5 minutes, then transfer to a wire rack.
⭐ Tips & Variations
- Extra crisp: Bake 2–3 minutes longer.
- Jam-filled: Press thumb in center and add jam before baking.
- Chocolate washboard: Add cocoa powder and 2 tbsp milk.
- Eggless version: Replace egg with 2 tbsp milk or cream.
🫙 Storage
- Store in an airtight container for 7–10 days.
- Dough can be refrigerated for 24 hours before baking.