Amish Sugar Cookies Recipe

4.5 206 205
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 206 205
Publisher Photo
These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won the best of show prize! —Sylvia Ford, Kennett, Missouri
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 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

Directions

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° until lightly browned, 8-10 minutes. Remove to wire racks to cool. Yield: about 5 dozen.

Test Kitchen Tips
  • Salted butter and a splash of extract (try almond!) make these extra flavorful.
  • If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.
  • Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!
  • Originally published as Amish Sugar Cookies in Country Extra July 1990, p45

    Nutritional Facts

    1 cookie: 117 calories, 7g fat (2g saturated fat), 14mg cholesterol, 48mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.

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    • 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
    1. 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.
    2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Remove to wire racks to cool. Yield: about 5 dozen.

    Test Kitchen Tips
  • Salted butter and a splash of extract (try almond!) make these extra flavorful.
  • If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.
  • Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!
  • Originally published as Amish Sugar Cookies in Country Extra July 1990, p45

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    Reviews forAmish Sugar Cookies

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    MY REVIEW
    Megan User ID: 7647926 287785
    Reviewed May. 14, 2018

    "Becky...... Find a hobby... enjoy life......eat cookies.....Maybe you will find some happiness instead of being bitter about everything"

    MY REVIEW
    kathidahl User ID: 1718596 287499
    Reviewed May. 5, 2018

    "I will make these again but will bake for a shorter time so they are a bit more moist. I appreciate that they are not cloyingly sweet. By end of the batch I learned that I liked using a larger scoop and flattening slight before topping with sprinkles or colored sugar. Very tender cookie. I will freeze some too and I think they will freeze well."

    MY REVIEW
    Judy User ID: 9435311 287387
    Reviewed May. 2, 2018

    "These were the best sugar cookies ever! I froze most for later, like I do with most other cookie recipes. That way you have a few today and a few in a month or two. We didn't frost ours, but I will consider it, as I also keep premade frosting in small containers in the freezer. Homemade is always the best. We've become a world of buying flavorless junk in the stores, instead of making a better item."

    MY REVIEW
    suwilson User ID: 3618356 287229
    Reviewed Apr. 28, 2018

    "Amazing cookies - easy to make, not too sweet, just right!"

    MY REVIEW
    cookie20 User ID: 3125668 287149
    Reviewed Apr. 26, 2018

    "Excellent cookies. To reviewer Brian: then don't make them OR EAT them! Move on to something else instead of carping about the recipe. Have some celery sticks for a "treat"."

    MY REVIEW
    Teddy User ID: 9455503 287148
    Reviewed Apr. 26, 2018

    "When I saw how much flour was in the cookies I decided to make 1/2 batch. I also added lemon zest (one whole lemon) and 1/2 teaspoon of lemon juice. I moved the oven rack up one notch and baked for nine minutes. I used a mini ice cream scoop type of spoon to make them even sizes. They turned out soft, fluffy and full of flavor. I frosted them (powdered sugar/butter/vanilla/milk mixture). Added sprinkles for fun look. Yield was 56 cookies. These are excellent."

    MY REVIEW
    Kathy User ID: 9450556 286661
    Reviewed Apr. 14, 2018

    "Just put first tray in oven. Sure smell good. Vety simple to make. Husband couldn't wait for them to cool to try. They were good! Will make them again plus put my own twist on them."

    MY REVIEW
    Brian User ID: 9416660 286593
    Reviewed Apr. 13, 2018

    "These are no doubt very good. The entire recipe has 6,714 calories in it. Add the the frosting that some people mention and that piles on an additional 3,616 calories for a total of 10,330."

    MY REVIEW
    Brittany User ID: 9447567 286265
    Reviewed Apr. 7, 2018

    "@ Becky calm down cookie Monster"

    MY REVIEW
    Cass5224 User ID: 2678506 285985
    Reviewed Apr. 1, 2018

    "I make a lot of cookies and desserts and rarely do not like a recipe. Especially a sugar cookie. These came out crispy for me, despite being very light/not a lot of browning. I prefer a chewy/soft sugar cookie. Also, I think there was a taste I wasn't fond of. Maybe it was the oil or the quantity of the oil? I would definitely try another recipe next time."

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