- 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
- 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.
- 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 read several of the reviews, both good and bad. I decided to try it because I thought it would be easy for my Cloverbud granddaughter to take to the Fair. It said it won best of show at a local fair. In all of my 50 plus years of baking cookies, this was the worst one I have ever made. I followed the recipe exactly and it is dry with a somewhat oily taste. Worst sugar cookie I ever had. Won't be making it again."
"Cannot keep them around. Roommate is addicted to them. Glad they are easy to make."
"Now one of our favorite cookies. I make exactly as recipe states ... then cut dough in half adding about a cup of chips to one half and rolling teaspoons of dough in cinnamon/sugar with other half. I like using 2 regular teaspoons to drop dough. That makes about 120 small cookies. The raw dropped cookie has an odd shape but baked come out perfectly round. Also the crispness is determined by how long I leave in oven - not too brown but comes out crunchy - not burnt. Thanks for a recipe my chocolate-chip eating husband loves better than Nestled chocolate chip cookies! These are so easy to make. Oh, when measuring dry ingredients, I measure extra into a container for the next time I make them."
"Based in all of the wonderful reviews, we were excited to give this recipe a try, as we really like sugar cookies. The texture of the cookie is ideal, but unfortunately the flavor lacked taste for us. Maybe trying some of the the other suggestions of manipulating the recipe with other extracts might help. We are willing to give it another try and see if that helps."
"Does anybody have any tips? When I made mine I tasted the dough, and it didn't taste sweet. It tasted kinda salty. So I thought it was maybe because I used salted butter? I added some more sugar, and a little milk. (because the dough was to thick) Anyways, I dropped them with a spoon, and added sugar on the tops before baking. They tasted excellent, but they were not fluffy, and light they were flat, and crispy. What did I do wrong?"
"I took these to church and they were a big hit with kids and adults alike. One child said it was "the best sugar cookie I've ever had!" I was also asked for the recipe. It does make a huge batch. They remind me of a Christmas cookie minus the decorating. Nice buttery flavor. I underbaked mine by 2-3 minutes, but otherwise followed the recipe."
"These are excellent. I halved the recipe and after reading the reviews, I added a little almond extract. They were a BIG hit!"
"I have made these many many times and they are a favorite."
"I substituted 1tsp vanilla for 1/2vanilla & 1/2almond. Pretty good cookie, makes a lot. I still prefer the old fashioned sugar cookies you roll out & make with shortening or lard but these less time consuming and still good."
"My mother gave me this recipe more than 30 years ago. I flatten them w/a fork crossed and sprinkle the center w/colored sugar. I like to make them for Christmas w/green & red sugars. The butter is necessary, do not substitute. These are always a hit!! I bake all cookies at 350* Do Not over bake these cookies !!"