- 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
"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."
"I baked these cookies and they were delicious. Nice texture and flavor. I am not sure why one person claimed they were dry because mine had a great texture as cookies go. The batch was large so I will cut in half next time. Put some in the freezer hoping they will be good once thawed out. Thanks!"
"I'm always looking for the ultimate contender in cookie recipes, and this one might be it for 'normal' cookies. I went through the effort of making a stupid login in order to review it. The raw dough texture was fluffy and unlike any cookies I've ever made. I had limited ingredients in my cupboard and that was how I unintentionally found this one. It's incredible. I think the secret was in making sure all ingredients were room temp (including eggs). I didn't have cream of tartare and so I used fresh lemon juice (2 tsp) instead. I mixed by hand with a wisk., trying not to overmix; not sure if it matters in this case. I split the dough into fourths and making: plain sugar, salted almond, caradamom, and maple cinnamon--all were tasty."