- 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
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"These truly do melt in your mouth! That said, I found the flavor bland & would remake 1) with mint extract & dip 1/2 of baked cookie in melted chocolate or 2) add butter pecan extract & dip 1/2 of baked cookie in melted butterscotch morsels."
"These cookies are tender, light & tasty! Not to mention quick & easy to make! I rolled the dough into balls & then flattened them with a glass dipped in sugar like other reviewers. They turned out perfect!"
"Made my first batch of these with my grandkids and they were such a big hit! Husband took some to work and everyone raved about them. Had to make another batch for his coworkers. I sprinkled with powder sugar right out of the oven. Delicious! Will make them again and again."
"I baked the cookies as drop cookies like the receipe stated, then the next cookie sheet I did as many of the reviewers Su ggested and flattened them with a glass dipped in granulated sugar, and the next batch pressed them flat with raw sugar. All of them were delicious, they do melt in your mouth. The raw sugar gave the cookies an extra crunch and you really don't miss frosting. The cookies pressed with granulated sugar tasted more traditional. They are so light tasting you don't feel as guilty when you taste a cookie from every batch. They were great warm, too."
"These are fantastic. Very light and fluffy. Very similar to butter cookies. Definitely a keeper!"