"My grandmother made these in her woodstove oven and I have always guessed at the cooking temperature and cooking times. As is usual with lots of older recipes no exact amount of flour was listed either." — Sonia
Watch video tips and tricks
cream of tartar
granulated sugar for decoration
sweetened condensed milk
soft, milky, melt-in-your-mouth cookies! smells amazing, and actually tastes and smells like milk! instead of the soda/tartar, i just used 1.5 teaspoon of baking powder. i left out the nutmeg and used a mixture of butter and margarine instead of shortening (just because i didn't have shortening) i also added a tiny bit of vanilla extract. these are the only cookies i've ever baked where people asked over and over for the recipe. i actually had to print the recipe and hand it out!
Even after adding an extra cup of flour, and chilling it in the fridge, I could not get the cut outs to keep its shape while I was transferring it from the countertop to the sheets. So, I just rolled them into balls and flattened them. They tasted good though. Thank you for posting.
I substituted cinnamon for the nutmeg, and didn't roll it out but just dropped it onto a greased cookie sheet and sprinkled it with colored sugar. I baked them for 7 minutes. The cookies were fabulous. They would be great for with mix in: chocolate, white, peanut butter, butterscotch chips; or candy pieces, or nuts. Icing on top would be delicious. I'm going to make this a basic dough recipe for a wide range of cookies. It's not too terribly sweet, but wonderful dipped into a glass of cold whole milk. YUM! Oh, and I added 2 cups of flour like the recipe says, even though the author of the recipe wasn't sure. It worked fine for me.
Very yummy and different with the nutmeg flavor! I rolled them into balls and rolled them in sugar instead of cutting them out. Had to add a little more flour than 2 cups. DE-LISH!!
YUM!! These were really good. To make sure they are nice and chewy, only bake them until they are barely getting browned. We all loved these cookies.
Very good flavor. However, 1/2" is way too thick for dough. I will try much thinner the next time
Delicious and old fashioned., Reminds me of the original Archway sugar cookie wih a milk based flavor. I lowered the over temp to 325'F and watched them very closely. Take them out once the edges begin to brown. They end up chewy and perfect. Thanks for this terrific additional to my holiday baking array! :)
I made these cookies at altitude (Denver) and therefore added a bit extra flour. They turned out perfect, but should be viewed as a base that should be modified to the baker's preference.
I personally found them too sweet and would reduce sugar if I made them again. Perhaps someone could make them with less sugar, but then add sweet ingredients or top them with frosting.
I also didn't exactly follow instructions and they turned out just fine. I threw all of the ingredients in the mixer and then dropped the batter onto the sheet. I love recipes that don't require exact steps to be followed and will still turn out well, so for this reason alone I would recommend this recipe. Just keep in mind that the author's "Grammie" probably didn't make it exactly and you may need to modify a bit to get exactly what you like best.
* Percent Daily Values are based on a 2,000 calorie diet.
Grammie's Sweet Milk Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 24
This old-fashioned favorite is crispy and chewy with a candy-coated surprise.
See how to make simple, 5-star gingerbread cookies.
Become a cookie decorating artist!