Kneaders’ Sugar Cookies

Photo credit: Artist Toni Grote

Photo credit: Artist Toni Grote

This recipe makes 4 dozen cookies.

  • 2 cups butter
  • 2 ¼ cups sugar
  • 4 large eggs
  • 1 cup milk
  • 7 ¾ cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp lemon flavor
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 Tbsp honey


  • 4 ½ cups powdered sugar
  • 4 T corn syrup, light
  • 3 Tbsp milk
  • ¼ tsp lemon flavor

Cream together butter and sugar until fluffy.

Add eggs, then milk.  Scrape the sides of the bowl often.

Stir in remaining ingredients.  Dough will be soft and sticky.

Place dough on well-floured pastry cloth or workspace.  Knead in just enough flour to make dough workable.  Dough will be very soft.  It is best to knead with rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.

Gently roll out to 3/8 inch thickness.  Cut into desired shapes and place on baking sheet lined with parchment.  Bake at 325 to 10-12 minutes or until just the edges barely start to change color.  Makes 4 dozen.

For icing:

Mix together all ingredients until smooth.  Dip cookie in icing and smooth with wide side of palm of hand.

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