- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup confectioners' sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- In 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
"Only had 1/2 the cream of tardar so put in 1 teas lemon juice like some of the others. Very good as is but plan on icing them when they are completely cooled:-)"
"I don't know how anyone could call these a dry cookie unless they forgot to add the oil. They are wonderful! My granddaughter and I are baking a batch right now and just sampled them from the oven a few minutes ago. Excellent! We are also using a glass to flatten them before baking. I can't wait to try them using almond extract instead of vanilla. Thank you Sylvia for a wonderful, versatile cookie recipe!"
"I must have done something wrong... I made these last night and they were very dry and had almost no flavor. I followed the recipe exactly. Any suggestions?"
"I have made these and they turn out delicious every time. I wouldn't change a thing."
"Have made these cookies for over 30 years except my recipe calls for lemon extract and vanilla extract. Family always expects me to bake them for Christmas. Mine have never come out dry but then I normally bake my cookies less time than the recipe calls for. I also frost the sugar cookies with butter cream frosting."