Grandma Abbey's Christmas Cookies Recipe -
Grandma Abbey's Christmas Cookies Recipe

Grandma Abbey's Christmas Cookies

Recipe by  

"Grandma Abbey made these cookies for my MIL (her granddaughter) when she was a child in the 1930's. They're my husband's favorite. With a delicate nutmeg flavor, they stand up nicely to frosting. Grandpa Boskat, my MIL's father, always preferred his with sugar sprinkled on top, but Grandma Boskat frosted the rest for her children."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 25 mins


  1. Cream together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Combine the nutmeg, salt, baking soda, and baking powder in a small bowl. Stir in the buttermilk and add this mixture to the creamed ingredients. Gradually stir in the flour one cup at a time. If dough is still too sticky to roll, gradually add more flour until you can form the dough into a ball. Cover and chill dough for at least an hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into shapes and place on ungreased cookie sheet.
  3. Bake until no indentation remains when cookies are lightly touched, about 10 minutes. Cool cookies on rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2008

I was a little heavy handed with the flour when the dough did not quickly form as ball as directed, and so ended up with slightly cakier cookies than I expected. Otherwise, very tasty and easy to use dough once it set up in the fridge.

Most Helpful Critical Review
Dec 24, 2011

I don't recommend making these if you want to use cookie cutters. The dough is too wet despite adding a lot more flour than recommended. The flavor is OK but nothing special. I wouldn't bother with this again.


6 Ratings

Jan 06, 2008

I love this recipe and my kids did too! The taste is great!!!

Nov 14, 2014

Grace made me these for Christmas and gave me the recipe that I later lost. She said you have to do it by hand, a little of this and that until it's just right. I'm pleased to see her recipe is saved on the internets so I could find it again. I have her roll recipe and her dumplings around here somewhere too. She told stories of how her mother was quite a baker. I know her Charley ate well.

Dec 09, 2012

ok so here's what i did; i was closer to 5 and a half cups of flour because i mixed by hand it wasn't completely solid when i put it in the fridge but looked like dough. i left it over night and it was perfect! me and my girls had a ball making these thanks :) also didn't have buttermilk so made sour milk with milk powder instead ended up making 72 cookies. cookie cutters worked great roll thin for crunchy cookies like my husband likes and a little thicker for soft centered bickys this may be my new base for all my cookies can add and change to make all different types of cookies :D

Oct 10, 2012

When I added the buttermilk to the flour which the directions implies I got something like a silly putty mixture which doesn't even mix smoothly. Plus based on the other reviews I will try another recipe rather than trying to make this again.


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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