- 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
"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."
"I have been making these for years. My sister loves these at Christmas so I make sure she gets some to take home."
"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."
"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!"
"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."
"Very good flavor, but mine were dry. Not sure why, as I followed the recipe...?"
"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!"