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Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home

Amish Sugar Cookies Recipe

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 eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Nutritional Facts

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

Directions

  1. 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.
  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

Nutritional Facts

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

Reviews for Amish Sugar Cookies

AVERAGE RATING
   (77)
RATING DISTRIBUTION
5 Star
 (61)
4 Star
 (10)
3 Star
 (1)
2 Star
 (1)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Aug. 31, 2014

These were tasteless with a really dry texture. It was like eating a spoonful of flour from a spoon. Good thing I only made 1/2 a batch. They were all thrown in the trash. (The dog didn't even finish the one I gave him). I even tried pressing the tops with extra sugar to add *some* flavor. Still tasteless.

MY REVIEW
Reviewed Aug. 30, 2014

Have made these3 times, great. First time I was hesitant on the amount of shortening, thought, oh man they will be so greasy, but weren't. Second time I added some finely crushed pecans and they turned out just like the boughten Pecan Sandies! Loved them.

MY REVIEW
Reviewed Aug. 29, 2014

I make these at Christmas time. They are my dad's favorite. I roll them into small balls and flatten slightly with a glass dipped in red or green sugar. Great addition to any cookie plate.

MY REVIEW
Reviewed Aug. 24, 2014

Halved this recipe and still ended up with 4 dozen cookies. Made them larger than a teaspoon, too!

They are so delicious, truly melt in your mouth and have a delicate flavour. Will definitely be making these again, maybe with frosting next time!

MY REVIEW
Reviewed Aug. 17, 2014

The only thing I did different that corrected the bland taste or texture is I used a cookie scoop then I pressed each cookie with the small end of a meat cleaver giving it a waffle texture. I only baked them for 7 to 8 minutes no longer because they continue baking. After they are cooled I made a glaze of powdered sugar, milk and a dash of vanilla. I brushed the cookie with the glaze using a pastry brush. They turned out great!

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