Amish Sugar Cookies Recipe

4.5 160 163
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 160 163
Publisher Photo
These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave the recipe to my sister, she entered the cookies in a local fair and won the "best of show" prize! —Sylvia Ford, Kennett, Missouri
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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.

Test Kitchen Tips
  • Salted butter and a splash of extract (try almond!) make these extra flavorful.
  • If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.
  • Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!
  • Originally published as Amish Sugar Cookies in Country Extra July 1990, p45

    Nutritional Facts

    2 each: 233 calories, 14g fat (5g saturated fat), 31mg cholesterol, 108mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.

    • 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
    1. 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.
    2. 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.

    Test Kitchen Tips
  • Salted butter and a splash of extract (try almond!) make these extra flavorful.
  • If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.
  • Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!
  • Originally published as Amish Sugar Cookies in Country Extra July 1990, p45

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    Reviews forAmish Sugar Cookies

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    MY REVIEW
    2124arizona User ID: 845443 265111
    Reviewed Apr. 24, 2017

    "Made these and my son couldn't get enough of them. He took some to school for his teacher and classmates. We will be making plenty of these in the future!!!"

    MY REVIEW
    truebeliever17 User ID: 5969355 264292
    Reviewed Apr. 4, 2017

    "If I had written my review the day I made these, I would've given it fewer stars. Right after I made them all I could taste was butter. I was disappointed that they didn't taste like fluffy sugar cookies but more like butter cookies. However, the next day they tasted so much better! The butter flavor was not as strong. They tasted more like a sugar cookie. So you might want to make these the day before you need them. I made half the recipe, used my medium scoop, and got 20 cookies."

    MY REVIEW
    conneran User ID: 705881 263563
    Reviewed Mar. 17, 2017

    "Cookies not real sugary, they melt in your mouth and are so good. I passed cookies to my neighbors and all gave good reviews. I got 6 1/2 dozen."

    MY REVIEW
    daredding4@yahoo.com User ID: 1063489 263325
    Reviewed Mar. 11, 2017

    "I love these!!! I use almond extract instead of vanilla. I divide the dough into thirds. One third for sugar cookies, one third I roll in cinnamon and sugar for snicker doodles, and one third I add toffee bits and sliced almonds and roll in sugar for almond crunch cookies. Three kinds of cookies from one batch that are simply the best cookies I've ever had!!!!!"

    MY REVIEW
    doglover5 User ID: 6256665 261336
    Reviewed Feb. 15, 2017

    "Made these for valentine's day. Absolutely delicious! I used Moreno sugar instead of sugar cane. May have made them not as sweet. But I decorated with colored sugars and sprinkles and I even dipped some in chocolate."

    MY REVIEW
    User ID: 312336 260910
    Reviewed Feb. 6, 2017

    "I have been making these for years. My sister loves these at Christmas so I make sure she gets some to take home."

    MY REVIEW
    behar User ID: 8635760 260905
    Reviewed Feb. 6, 2017

    "I made these today and they are great. I did not change anything. I thought at first that's a lot of oil, but the cookies are great. Thank You for the recipe."

    MY REVIEW
    loetzc User ID: 8665550 260900
    Reviewed Feb. 6, 2017

    "This is my favorite sugar cookie recipe! Have used it for many years. At Christmas, we frost these and decorate them to sit out for Santa. It is a family tradition. We color the dough green for Shamrock cookies. Love this recipe!"

    MY REVIEW
    Sue Zappa User ID: 1094741 260898
    Reviewed Feb. 6, 2017

    "A new family favorite! I used lemon extract the first time I made them & everyone loved them--friends & family alike. I'm going to make them tomorrow & use orange extract! I have adult children coming home this weekend who asked me to have these ready for them!"

    MY REVIEW
    phylleri User ID: 1750383 260836
    Reviewed Feb. 5, 2017

    "These are very good, and made a huge batch. I halved the recipe and still got a large amount. I put chopped pecans in to make pecan sandies. Everyone loved them."

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