Sweet Milk Sugar Cookies

This is an unusual sugar cookie recipe because you cut the butter into the flour similar to pie crust and then add the wet ingredients. It also calls for adding “sweet milk”, which years ago was referring to any type of milk, other than buttermilk. When I was a child standing on a chair next to my mother, this is the recipe we would use to make rolled out cookies. It yields a light sumptuous sugar cookie with a hint of nutmeg flavor.


Amount Ingredient 3 cups all purpose flour 2 teas baking powder 1 teas baking soda t teas nutmeg 3/4 teas salt 1 cup cold butter, unsalted 2 eggs 1 cup sugar 3 Tablespoons sweet milk or regular milk 1 Tablespoon vanilla


Sift dry ingredients and place into a food processor along with the cold butter. Pulse until butter is in small pieces ( smaller than half the size of a pea). Set aside.
Into a large mixing bowl beat together the eggs, sugar, sweet milk and vanilla. Beat this until creamy then add the dry ingredients. Beat well. Roll out the dough on a floured surface, using a cookie sock and then cut out your shapes. Bake in a 350 degree oven for about 7-8 minutes, depending on the size of your cookies.

Comments (11)


At the begining she says sweet milk was a term in the past that referred to anything other than buttermilk. She said just drinking milk is what you use. :)


Okay I did an internet search on "what is sweet milk" and got a variety of answers -- basically it's whole milk, like the others have said. Here are a few answers I found online:

"Sweet" Milk and Cream I have a Mennonite cookbook that has a few recipes that call for sweet milk and sweet cream. What exactly are they referring to? According to the Dairy Council of Wisconsin, the terms "sweet milk" and "sweet cream" were used to differentiate these items from cultured products like buttermilk and sour cream. When a recipe calls for sweet milk, it is referring to whole milk. When a recipe calls for sweet cream, it is referring to half-and-half cream or whipping cream, depending on the recipe. SWEET MILK 2 c. reconstituted non-fat milk 2/3 c. raisins Combine milk and raisins in a jar. Cover and refrigerate at least overnight. Before using, shake the jar vigorously. Milk should be an ivory color. Strain the milk to remove the raisins which will be mushy and a little flat tasting. Makes 4 servings. NOTE: Naturally sweet, this milk is delicious on cold or hot cereals and grains. In addition it can be used in baking desserts. It should be made at least one day in advance of use but reaches peak sweetness after 2-3 days.

You are baking a new recipe and it asks for Sweet Milk, but you have no idea what it is. You will usually find this ingredient in older recipes. Sweet Milk refers to Whole Milk. Years ago products were not as readily available or as well marked. Sweet Milk was used so that it would not be confused with Buttermilk or Sour Cream.

The Crucial Difference Between Sweet and Sweetened Milk I have a recipe for chicken & dumplings I want to try. The dumplings recipe calls for "1-1/4 cup sweet milk, room temperature." Is "sweet milk" the same as "sweetened condensed milk?" "Put down the condensed milk and step away from the chicken!" We only hope we got here in time! We're guessing your recipe is from a somewhat older cookbook, when sweet milk was a useful term. It simply means milk that has not gone sour. With the advent of pasteurization (now only about 145 years old), milk doesn’t sour before it spoils – and that takes several weeks. So your recipe is simply calling for fresh milk at room temperature. If you have managed to purchase unpasteurized milk – which takes some doing – make sure it hasn't gone sour. Sweetened condensed milk has had lots and lots of sugar added, and will do absolutely nothing good for your chicken & dumplings.


Being from the South, I can verify that the author of the recipe is referring to plain whole milk. My grandmother referred to whole milk as sweet milk as opposed to buttermilk, as someone previously mentioned in this post.


Seriously, 1-3/4 stars?? This recipe has been in my family for over 60 years. Almost every time I have ever made these cookies I have been asked for the recipe. For you who have rated this recipe so low, did you actually make the recipe? And for those of you who did, I'm just curious, what didn't you like about the recipe? The dough isn't a firm one, it will spread, but if you are looking for a sugar cookie that tastes good, this is a great recipe. I like making round cookies out of this one...sprinkled with a little granulated white sugar...yummmm!! These cookies are great with a cup of coffee or hot chocolate... About the "sweet milk" questions, thanks for inquiring about it! I have always thought it was such an interesting way to describe just plain tablemilk. Like I had mentioned in the introduction to this recipe, it is just plain regular milk ( no raisins required :) ) Thank you, Bobwonderbuns, for sharing the interesting facts concerning sweet milk :)

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