Grammie's Sweet Milk Cookies

I wasn't sure bout it but I did it! I used a cup of this Arrowroot Starch flour mixed with my regular flour cause I ran out and the cookies still came out soft and yummy! Can't wait to share with family and friends. Thank you for sharing this delicious recipe 😋

These are very good cookies. The texture is good, they are perfectly sweet, and they are beautiful. I made these as written and there is only one change I would make. There is an excessive amount of cream of tartar. It shouldn't affect the flavor of the cookie but in this case it does. Cut it down a bit and it will help tremendously.

A very tasty recipe. I have made a couple of variants, including substituting eggnog for the condensed milk for the Christmas season. The nutmeg may be a little strong for some, but my daughter's (7, 5, and 3) all loved the flavor, so cinnamon is an obvious substitute. I let the dough chill in the fridge for 30 minutes, scooped into balls with a small cookie scoop before rolling in sugar and cinnamon and baked at 325 on parchment paper for 8 minutes. (see my photo for the results.) I like forming my drop cookies into 'hockey pucks' before placing on the pan. I find this lends to a more uniform shape and consistent baking.

The result was some good cookies. I found them to be quite sweet and enjoyable. I look forwards to trying variations with this recipe next time I make it. The Details:I used baking powder instead of the soda and cream of tartar and I used goat milk instead of condensed milk. I had to add possibly 2 more cups of flour than recommended. I tried making balls and rolling them in sugar. At first, I did not flatten them and had to increase the cooking time a lot. The ones I flattened (with a cup as suggested by another review) turned out nicely. I did use stoneware, so the cooking time had to be increased.