I’ve always loved how these charming, lightly sweet cookies layered with ridges make baking feel nostalgic and fun—like a blend of homemade tradition and simple pleasure.

Why You’ll Love This Recipe

I adore these cookies for their crisp, buttery texture with a delicate hint of coconut (or plain buttery flavor, in simpler versions). The signature fork-pressed ridges add charm and crunch. Plus, they’re straightforward to make—perfect for a relaxed baking session or a heartwarming snack to share.

ingredients

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

1 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoon milk
Optional for coconut version:
- ¾ cup sweetened shredded coconut
- Additional extract: 1 teaspoon coconut (plus ½ teaspoon almond) or lemon rind for variation

directions

I preheat the oven to 350 °F (175 °C) and line baking sheets.
I cream the butter and sugar until light and fluffy.
I mix in the vanilla (plus coconut extract if making the coconut version).
In a separate bowl, I whisk together flour, baking powder, and salt.
I gradually blend the dry ingredients into the butter mixture, adding milk to create a soft dough. If I’m making the coconut version, I fold in shredded coconut at this stage.
I roll the dough into tablespoon-sized balls and place them about 2 inches apart.
I flatten each with the back of a fork, creating the washboard ridges, and sprinkle lightly with sugar if desired.
I bake for about 15 minutes (or 8–10 minutes for coconut version at 400 °F), until edges are just golden.
I let cookies cool on the sheet briefly before transferring to a wire rack to finish cooling.

Servings and timing

Prep time: ~15 minutes (plus 1 hour chilling for coconut version)
Cook time: 15 minutes (plain) / 8–10 minutes (coconut)
Total time: ~30 minutes (plain) / ~1 hour 30 minutes (coconut)
Yield: 24 cookies (plain) | ~3 dozen (coconut)

Variations

Plain buttery version: I skip the coconut and extracts for a more traditional, simple cookie.
Coconut version: I add shredded coconut and use coconut extract, sometimes mixing in almond extract or lemon zest.
Slice-and-bake version: I roll the dough into a log, chill, slice, then press and bake for uniform shapes.
Flavor boosters: I occasionally mix in a pinch of nutmeg or cinnamon or dip half of each cookie in melted chocolate.

storage/reheating

I store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze them in layers separated by parchment, keeping them fresh for up to 3 months. I bring frozen cookies to room temperature before serving or reheat them gently in a low oven to refresh their texture.

FAQs

What gives Washboard Cookies their name?

Their tops are press-patterned with a fork to create ridges that resemble an old-fashioned washboard—hence the name.

Can I make them without coconut?

Yes! A simple buttery version made with basic pantry staples is just as delicious and works perfectly without coconut.

How do I prevent cookies from spreading too thin?

I chill the dough for about 10–30 minutes before baking, especially if my kitchen is warm or the butter is very soft. That helps preserve shape and ridges.

What if I don’t have baking powder?

Baking powder gives them a slight lift. I can omit it if needed, but the cookies will be a bit denser and flatter—still tasty, just different.

Can I freeze the dough for later?

Absolutely! I scoop dough balls onto a tray and freeze them. Once solid, I transfer them to a freezer bag. When I’m ready to bake, I do so from frozen, adding a couple of minutes to the baking time.

Conclusion

I cherish Washboard Cookies for their timeless appeal—simple ingredients, nostalgic design, and satisfying crunch. Whether I bake the plain buttery version or the coconut twist, they’re a delightful treat to share or savor at home. They’re easy to make, perfect for gifting, and always a comforting bite of tradition around the table.