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Amish Sugar Cookies Recipe
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Amish Sugar Cookies Recipe

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4.5 156 159
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
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES:30 servings
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES: 30 servings

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

Nutritional Facts

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

Directions

  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.
Originally published as Amish Sugar Cookies in Country Extra July 1990, p45


Reviews for Amish Sugar Cookies

AVERAGE RATING
(159)
RATING DISTRIBUTION
5 Star
 (122)
4 Star
 (22)
3 Star
 (4)
2 Star
 (1)
1 Star
 (10)
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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."

MY REVIEW
Lori User ID: 9051173 260201
Reviewed Jan. 24, 2017

"Very good flavor, but mine were dry. Not sure why, as I followed the recipe...?"

MY REVIEW
Zuker User ID: 6730078 260036
Reviewed Jan. 21, 2017

"This is the sugar cookie recipe my mom made when I was growing up, They are absolutely my favorite sugar cookie. We always flattened them with a glass dipped in sugar. You can use any flavoring you prefer, but the recipe is great as is. I have never tried them as a drop cookie, but I will now."

MY REVIEW
Amberlee User ID: 9046027 260018
Reviewed Jan. 20, 2017

"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."

MY REVIEW
WileyP User ID: 4181787 259736
Reviewed Jan. 15, 2017

"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!"

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