Christmas Cookies



1 lb real butter                                         1 lb powdered sugar

4 eggs                                                        3 tbsp lemon juice

1 tsp baking soda                                    3 tbsp milk

Cream together the butter and powdered sugar. Add eggs and mix well. Mix together the lemon juice and baking soda and add to the cookie mix, mixing well. Add milk and mix well. Add flour (add enough to make it stiff enough to roll out for the cookie cutters – remember that putting flour on the counter adds flour to the dough and will make it stiffer each time you roll it out). You can either chill dough for 1-24 hours (the dough can be stored in the fridge for up to 2 weeks or freeze) or prepare the cookies immediately.

Bake at 350 degrees for 10-12 minutes.


1/4 cup lukewarm milk

1 tbsp melted butter

Add enough powdered sugar to make it spreadable (1 pound powdered sugar = 4 – 4 1/2 cups)

* This recipe is not from the Amish Cooking cookbook, but is from my mom instead. Which is just as golden. 🙂 I also noticed that this recipe states that 1 pound of powdered sugar equals 4 – 4 1/2 cups. Remember the frosting recipe (recipe here) where I said my “conversion chart” I had in the kitchen stated 1 pound of powdered sugar equaled 3 3/4 cups? And how that didn’t work – the frosting was WAY too runny? Yeah, this would be why. I don’t want to be mean, but clearly my mom knows more than some silly conversion chart. Heheh….again, my amazing mom knows everything. Duh.

2 thoughts on “Christmas Cookies

  1. Approximately how much flour. I want to try these so bad. Never had a Sugar Cookie recipe using powdered sugar instead of regular sugar. My granddaughter just bought me a Kitchenaid mixer and dying to try it out too. Love the recipes, thanks so much. Marie

    1. Um, so I even called my mom on this one to see if she could give an exact measurement (as I didn’t measure at all) – here’s the thing..we “eyeball” it. That doesn’t help you at all, does it? 😉 I’m going to try and help you as much as I can though. You’ll add flour to the mixture (in the Kitchenaid – which I can’t endorse enough! I use mine no less than 6-7 times a week!!!) until you’re able to work with it, with your hands, without the dough sticking to your hands. However, also bear in mind that when you’re rolling the dough out, on the floured counter, that the additional flour (on the counter) will add to the dough. So add just enough flour to the dough (while in the mixer) so it isn’t sticky and can be rolled out. I really hope that helps! Feel free to contact me if you have any problems with the recipe – I’m always happy to help! 🙂

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