- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
- Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Reviews for Amish Sugar Cookies
"WOW!!! These cookies are like a yummy cross between a sugar cookie and a shortbread cookie. In my opinion if you don't like them (and you like sugar cookies and shortbread cookies) then you did something wrong making them. I'm not one to follow recipes but I followed this one and I'm so glad I did. I'm thinking about making a raspberry cream cheese frosting for people that want a little extra flavor with them. This is a really great cookie just the way it is."
"Made these as a treat for the Sapello Women's Art League last week. Each of the members gave them a 5-star rating, with comments like "Not too sweet," "Wonderful texture," and "Light and very tastey." Using a #50 scoop (1/50 quart, or about 1-1/3 Tablespoons each), I got 65 cookies from this wonderful and easy to work with dough. I put two half-sheets at a time in the oven, swapped shelves and rotated them half-way through the baking and they were ready in about 12-13 minutes. Thanks for this really good recipe!"
"I make these all the time. So good. They hold up really well too. I just made them for Christmas and passed them to many friends. They all loved them."
"I baked my first batch of them just like the recipe calls for them to be baked. The only difference was I used a confectioners' sugar that is for diabetics (Whey Low Confectioner sugar.) The cookies are as good as I believed they would be. The only change I might make on future batches would be to change the flavoring being used. I would try Almond extract; lemon extract; black walnut extract; and maybe even rum extract. The texture is very light and reminds me of the lemon supreme cookies my mother made years ago."
"Made thsse several times. Very good."
"I just got a new convection oven and these were my 2nd baking adventure. I used 1 cup butter, 1/2 olive oil and 1/2 avacado oil instead of 1 cup vegetable oil and they were just delicious. I love the subtle sweetness, not the icky sweetness you get in store bought cookies. They cooked to perfection in the new oven. I downed 1/2 dozen, hot out of the oven and a quart of milk with out blinking an eye, before I could stop myself. Usually only have one glass of milk a day. Loved the melt in my mouth texture."
"A good large-batch sugar cookie recipe, but mild. Next time I'll add some lemon rind, and a pinch of salt."
"can this be used for cutouts?"
"I made the recipe as instructed except I used a tablespoon portion size and still got just over five dozen cookies! I can't imagine how many cookies I would have gotten if I used a teaspoon as a serving size. The cookies are delicious... Not too sweet, perfect size, simple."
"Do NOT alter the recipe!!! If you make the recipe exactly as described, you end up with thick drop butter cookies that have the special unique texture of Pecan Sandies. Do not roll them in sugar, press them flat with a glass, or add extra ingredients or it will ruin the crisp outside/tender inside texture. If you do it exactly as the recipe states, they are the perfect butter cookie. Not too sweet, very mild flavor, and perfect with a cup of coffee. They have that perfect Pecan Sandies texture from the ingredients and drop method.This is a SIMPLE cookie, and it's perfection. Stop trying to jazz it up into something it's not meant to be. They're perfect as is, and I've eaten four of them already while baking the darn things!"