The Washington Post

Melania Trump’s Star Cookies

Melania Trump’s Star Cookies 40.000

Deb Lindsey for The Washington Post

Aug 18, 2016

This is a crisp and simple-tasting sugar cookie that begs for adornment. Their touch of sour cream suggests a recipe of Eastern European origin.

Because this cookie dough is rolled so thin and is so soft, we found it easier to work with when rolled out between sheets of parchment paper, then frozen until firm before cutting out the shapes.

You’ll need a 2 1/2-inch star cookie cutter.

Make Ahead: It’s best to chill the dough for at least 30 minutes before cutting out the star shapes; the cookies can be stored in an airtight container for 1 week to 10 days.

40 - 44 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 40-44 cookies

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 cup confectioners' sugar
  • 2 large egg yolks plus 1 large egg white, preferably at room temperature
  • 2 tablespoons sour cream


Combine flour and baking soda in a bowl or on a sheet of a waxed paper.

Combine the butter and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until creamy and well incorporated. Stop to scrape down the bowl. Add the egg yolks and white one at a time, beating on medium speed after each addition, until smooth and well incorporated. Stop to scrape down the bowl.

On low speed, gradually beat in sour cream and the flour mixture, just until a soft dough forms with no trace of flour left. Divide in half.

Place one half between two sheets of parchment or waxed paper, rolling to an even thickness of 1/8 inch. Place on a baking sheet (with top and bottom papers) and refrigerate or freeze for at least 30 minutes, or until firm. Repeat with the remaining dough.

Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper or a silicone liner.

Working quickly, remove the top sheet from one half of the chilled, rolled-out dough. Cut out as many stars as you can, transferring them to a baking sheet as you work (spacing the cookies 1 inch apart). Once the dough begins to soften and becomes hard to work with, pop it back in cold storage and use the second batch of firmed-up dough. Re-roll scraps, as needed. It’s also helpful to chill the cutouts on baking sheets that await oven time; baking them straight from cold storage.

Bake (middle rack) one sheet at a time; turn the sheet front to back after 5 minutes. Bake for 2 to 3 minutes more, or until the stars are just beginning to brown on the edges. Watch closely; once the browning starts it goes fast.

Transfer the baking sheet to a wire rack; cool the cookies completely (on the sheet) before serving or storing.

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Recipe Source

Adapted from the recipe supplied by Family Circle magazine.

Tested by Kara Elder.

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Nutritional Facts

Calories per cookie (based on 44): 50

% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 15mg 5%

Sodium: 10mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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