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In a large mixer bowl, beat the butter and sugar together until the mixture is light and fluffy. (You can do this by hand, but a stand mixer or hand-held mixer will make the job easier.)
Add the eggs, milk, vanilla, and almond extract.
Sift the flour, baking powder, cream of tartar, and salt into the butter mixture and beat on low speed until blended.
Tear off 2 large sheets of parchment paper. Shape the dough into a ball and flatten it out slightly and wrap it up with plastic wrap and refrigerate for about 2 hours, or longer. (This will make it easier to roll out the dough and cut out shapes without sticking.)
After two hours take out the disc of dough and place in between the two sheets of parchment. Use a rolling pin to roll out the dough to about 1/2-inch thickness. (Alternately you could shape the dough into balls and roll in 1 cup of sugar and flatten and cook on the cookie sheet.)
Tear another piece of parchment paper the size of the baking sheet and place on the baking sheet to keep the cookies from sticking. Cut out pumpkins, ghosts or whatever spooky shapes you want.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the cookie sheet with the cookies directly on the grill grate and bake for 10 to 12 minutes, or until light brown. You may want to rotate the pan halfway through to ensure even cooking.
Transfer the cookies to a cooling rack. Let the cookie sheet cool completely, then bake the remaining cookies. In all likelihood, you will bake the cookies in 3 batches.
Take the cooled cookies and let the kids go to town frosting and decorating. They get bonus points for being cute, creative and delicious. Enjoy!