Amish Sugar Cookies
Total TimePrep: 10 min. Bake: 10 min./batch
Makesabout 5 dozen
Zero stars for my review. I used fresh ingredients and followed the recipe exactly. I agree with the reviewer who described them as more like biscuits than cookies. I will add they were dry, bland and lacked any flavor. I even tried a batch with sugar and cinnamon and they were still terrible. Ended up in the trash. I'll stick with traditional sugar cookies that always turn out delish!
I used lemon extract and cut in half. I chilled dough because they wanted to spread.
A favorite cookie! I converted the recipe to Gluten Free by using King Arthur GF measure-for-masure flour. A few variations I have tried are rolling them in sugar, rolling them in cinnamon and sugar, adding 2 tablespoons of cinnamon to the dough, and adding a half cup of cocoa powder and 1 tablespoon of oil to the dough. All of the variations have been tasty. One other variation is to make either a split batch (or a double batch) and make one chocolate, then fold the 2 flavors together, and make marbled cookies. It makes pretty cookies.
So yummy!!! Just like my Grammoms! ??
I roll these in cinnamon and sugar before I bake them and they are the most amazing snickerdoodles in the world (so Im told) LOL I cant eat cinnamon but they are gone in minutes
Lots of fat makes these a melt-in-your mouth cookie. My friend was making them the same day I was and she warned me they had very little flavor, so I added almond extract into mine and they were wonderful. I could imagine a nice little frosting would be delicious on these cookies and make them a little extra special.
Make these often and get many compliments because they melt in your mouth. You can’t eat just one.
Way to much fat for a cookie recipe. Very plain in taste, not very healthy. Will not make again!!
I make these cookies often. People beg me to make these cookies! My secret is to top with a frosting I created. The frosting is powdered sugar with cream mixed in and powdered jello. I don't measure just add to taste and appropriate spreadability. I most often use grape or cherry jello but any flavor works.
Oily dough bakes into totally bland cookies crying out for salt & lemon zest.