I’ve created these charmingly textured cookies—topped with a distinctive ridged pattern that resembles a washboard—offering a lightly sweet, buttery treat that’s both simple and elegant.

Why You’ll Love This Recipe

I love how these cookies are adorable yet easy to make. The unique surface texture gives them a delightful crunch, and the buttery, tender interior makes them irresistible. They’re perfect for afternoon tea, dessert plates, or holiday gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Egg yolk
Vanilla extract
All-purpose flour
Baking powder
Salt
Coarse sugar or sanding sugar (for sprinkling)

Directions

I beat softened butter and sugar together until light and fluffy.
I add the egg yolk and vanilla extract, mixing until smooth.
In a separate bowl, I whisk flour, baking powder, and salt.
I gradually incorporate the dry mixture into the wet ingredients until a soft dough forms.
I roll the dough into small balls (about 1 inch), place them on a lined baking sheet, and gently flatten each with the bottom of a glass dipped in coarse sugar to leave a ridged, washboard-style pattern.
I sprinkle a bit more coarse sugar over the tops.
I bake at 350 °F (175 °C) for about 12–14 minutes, until the edges are just golden.
I let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: about 24 cookies (depending on size)
Prep time: ~15 minutes
Cook time: 12–14 minutes
Total time: around 30 minutes

Variations

I add finely grated lemon or orange zest into the dough for a citrusy twist.
I press an almond slice or a few chocolate chips into the center before baking.
I dip half of each cooled cookie in melted chocolate for a decadent finish.
I sprinkle cinnamon-sugar over the top instead of coarse sugar for a warmer flavor.

Storage/reheating

Storage: I keep cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: I freeze baked cookies in single layers separated by parchment paper in a freezer-safe bag for up to 2 months.
Reheating: I let frozen cookies thaw at room temperature; I avoid reheating since they’re best crisp and cool—but a quick zap in the microwave (10 seconds) refreshes softness if needed.

FAQs

What makes them “washboard” cookies?

I create the ridged surface by pressing the dough balls with a sugar-dipped glass, giving them that distinctive washboard pattern.

Can I use salted butter instead?

Yes—I sometimes use salted butter but reduce the added salt in the recipe accordingly to avoid over-seasoning.

Why only egg yolk, not whole egg?

I use yolk only to yield a richer, tender texture without thinning the dough.

How can I make these gluten-free?

I swap all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum and follow the recipe the same way.

Can I prepare dough in advance?

Absolutely—I refrigerate the shaped dough balls (before sugar pressing) for up to 24 hours for deeper flavor and crisper edges, then bake from cold.

Conclusion

I adore how Washboard Cookies offer charming texture and buttery sweetness in a simple, fuss-free recipe. With their distinctive appearance and delicious flavor, they’re sure to become a favorite in my baking rotation—and I hope they’ll be a delightful treat in yours too.