Amish Sugar Cookies Recipe
- 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
2 each: 233 calories, 14g fat (5g saturated fat), 31mg cholesterol, 108mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.
Reviews for Amish Sugar Cookies
"A GREAT sugar cookie recipe. Best one I've found!"
"I made half a batch since it was easily done and mine didn't flatten out. I only made one sheet of cookies to see how they turned out. They were dry and didn't have much flavor. Going to refrig the rest of the dough and make the rest tomorrow but will flatten slight and add more gran sugar on top."
"THESE ARE THE BEST COOKIES EVER! My grandfather passed in 1976. One of my grandparent long time neighbors brought over a batch of these cookies for the open house after his funeral. They disappeared so quickly no one had more than one. Mom sent me over to her house the next day to request the recipe. They have been a mainstay of our cookie jar ever since. Over the years, we have experimented a bit & have learned that there are three excellent variations: vanilla, almond and lemon. Add 1 teaspoon vanilla or 1/2 teaspoon each almond and vanilla or a generous 1/2 teaspoon of lemon extract to the dough with eggs.Vanilla is our every day option, almond makes its appearance at Christmas & lemon is demanded for Easter supper dessert (the perfect end to a meal of leftover ham sandwiches & a green salad) & all summer long. The lemon onces are a perfect partner with a glass of lemonade or iced tea. We like bid cookies in my family so we drop them by the tablespoon or chill the dough & roll into balls. They do not flatten much as they bake so you need to flatten them before baking if you make bigger cookies. I have a cookie press that leaves the print of a daisy that I bought back in about 1980 just for this purpose. As far as my nieces are concerned, they are not offical summer lemon sugar cookies if they lack the daisy imprint. Grandma (my mom) has the top of an old cut glass cruet that she uses to create a star pattern on the Christmas almond sugar cookies which she dresses up with red or green sanding sugar. (If you are not familiar with cookie presses they are clay discs with a short handle the press side is unglazed. Dip it in sugar and press lightly to slightly flatten your cookie dough before baking.)"
"I followed this recipe to the letter. they look just like the picture, but they are completely tasteless. ugh"
"I just made these, fantastic. Even though I used regular sugar, they melt in your mouth. I added salt because I used unsalted butter, great"
"These are the most delicious cookies ever--just remember--do not add salt--I have to watch the cooking time more so with these cookies--they crisp up as they cool down--"
"This is the recipe I always use. I also use it for my snickerdoodles. Everyone loves them."
"I live on the Island of Moorea across the 'sea of moons' from Tahiti. I use Tahitian Vanilla from the Islands of Tahaa and Huahine. I take the beans, split them, and soak in Tahitian Dark Rum for a year. Double dose on these cookies and I can't make them fast enough."
"These cookies melt in your mouth! I even forgot to add the confectioners sugar and they were great, lol, next time I will make them with it!"
"Made these and my son couldn't get enough of them. He took some to school for his teacher and classmates. We will be making plenty of these in the future!!!"
"If I had written my review the day I made these, I would've given it fewer stars. Right after I made them all I could taste was butter. I was disappointed that they didn't taste like fluffy sugar cookies but more like butter cookies. However, the next day they tasted so much better! The butter flavor was not as strong. They tasted more like a sugar cookie. So you might want to make these the day before you need them. I made half the recipe, used my medium scoop, and got 20 cookies."
"Cookies not real sugary, they melt in your mouth and are so good. I passed cookies to my neighbors and all gave good reviews. I got 6 1/2 dozen."
"I love these!!! I use almond extract instead of vanilla. I divide the dough into thirds. One third for sugar cookies, one third I roll in cinnamon and sugar for snicker doodles, and one third I add toffee bits and sliced almonds and roll in sugar for almond crunch cookies. Three kinds of cookies from one batch that are simply the best cookies I've ever had!!!!!"
"Made these for valentine's day. Absolutely delicious! I used Moreno sugar instead of sugar cane. May have made them not as sweet. But I decorated with colored sugars and sprinkles and I even dipped some in chocolate."
"I have been making these for years. My sister loves these at Christmas so I make sure she gets some to take home."
"I made these today and they are great. I did not change anything. I thought at first that's a lot of oil, but the cookies are great. Thank You for the recipe."
"A new family favorite! I used lemon extract the first time I made them & everyone loved them--friends & family alike. I'm going to make them tomorrow & use orange extract! I have adult children coming home this weekend who asked me to have these ready for them!"
"These are very good, and made a huge batch. I halved the recipe and still got a large amount. I put chopped pecans in to make pecan sandies. Everyone loved them."
"Very good flavor, but mine were dry. Not sure why, as I followed the recipe...?"
"WOW!!! These cookies are like a yummy cross between a sugar cookie and a shortbread cookie. In my opinion if you don't like them (and you like sugar cookies and shortbread cookies) then you did something wrong making them. I'm not one to follow recipes but I followed this one and I'm so glad I did. I'm thinking about making a raspberry cream cheese frosting for people that want a little extra flavor with them. This is a really great cookie just the way it is."
"Made these as a treat for the Sapello Women's Art League last week. Each of the members gave them a 5-star rating, with comments like "Not too sweet," "Wonderful texture," and "Light and very tastey." Using a #50 scoop (1/50 quart, or about 1-1/3 Tablespoons each), I got 65 cookies from this wonderful and easy to work with dough. I put two half-sheets at a time in the oven, swapped shelves and rotated them half-way through the baking and they were ready in about 12-13 minutes. Thanks for this really good recipe!"
"I make these all the time. So good. They hold up really well too. I just made them for Christmas and passed them to many friends. They all loved them."
"I baked my first batch of them just like the recipe calls for them to be baked. The only difference was I used a confectioners' sugar that is for diabetics (Whey Low Confectioner sugar.) The cookies are as good as I believed they would be. The only change I might make on future batches would be to change the flavoring being used. I would try Almond extract; lemon extract; black walnut extract; and maybe even rum extract. The texture is very light and reminds me of the lemon supreme cookies my mother made years ago."
"Made thsse several times. Very good."
"I just got a new convection oven and these were my 2nd baking adventure. I used 1 cup butter, 1/2 olive oil and 1/2 avacado oil instead of 1 cup vegetable oil and they were just delicious. I love the subtle sweetness, not the icky sweetness you get in store bought cookies. They cooked to perfection in the new oven. I downed 1/2 dozen, hot out of the oven and a quart of milk with out blinking an eye, before I could stop myself. Usually only have one glass of milk a day. Loved the melt in my mouth texture."
"A good large-batch sugar cookie recipe, but mild. Next time I'll add some lemon rind, and a pinch of salt."
"can this be used for cutouts?"
"I made the recipe as instructed except I used a tablespoon portion size and still got just over five dozen cookies! I can't imagine how many cookies I would have gotten if I used a teaspoon as a serving size. The cookies are delicious... Not too sweet, perfect size, simple."
"Do NOT alter the recipe!!! If you make the recipe exactly as described, you end up with thick drop butter cookies that have the special unique texture of Pecan Sandies. Do not roll them in sugar, press them flat with a glass, or add extra ingredients or it will ruin the crisp outside/tender inside texture. If you do it exactly as the recipe states, they are the perfect butter cookie. Not too sweet, very mild flavor, and perfect with a cup of coffee. They have that perfect Pecan Sandies texture from the ingredients and drop method.This is a SIMPLE cookie, and it's perfection. Stop trying to jazz it up into something it's not meant to be. They're perfect as is, and I've eaten four of them already while baking the darn things!"
"These looked good and the texture is very good, crunchy but soft in the middle. Unfortunately that is all that is good about them. They taste so bland! I even doubled the amount of vanilla in them since I read some reviews that said the taste was bland. I was hesitant to make them since I read some bad reviews but when I looked at the number of good reviews that was in the majority. I only made 1/2 a batch so I'm glad I didn't waste too many ingredients. I even used real butter. I'll not make these again and I removed the recipe from my saved recipe box."
"Worst cookie I have ever made!! So dry and powdery!! Maybe I could add some liquid but I doubt I will ever make them again. Had to throw them all away because my family hated them too! Should have read the reviews!!!"
"I added cinnamon sugar on top before backing very good 5star"
"I tried this recipe and with a bit of tweaking my family loved it. The texture is fantastic. I made it according to the direction EXCEPT that I added a teaspoon of butter flavoring, an extra teaspoon of vanilla and a teaspoon of salt. That gave it the flavor many seem to think is missing. so with this tweaking I'm giving it 5 stars."
"This recipe is simple enough, but these are possibly the best looking, worst tasting cookies I have ever made. They do not deserve to be called "sugar" cookies. They are very bland tasting. As matter of fact, my husband tasted it, and handed it back to me. "These are terrible" was his response. There is not low enough star for me to rate these. : ("
"I would like to make these but wow! Why all the oil? Now could I replace the vegetable oil with coconut oil? I never buy vegetable oil. This recipe seems like so much oil!"
"Delicious! Lightly sweet, melts in your mouth - my son said they tasted like Christmas!!!"
"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 !!"
"These cookies are excellent, I've been making them for many years, there my daughter's favorite, just one exception to your recipe, I roll mines in granulated sugar before baking, I have made them without rolling in sugar, both ways are quite good, I think the sugar gives them an added crunch , this is a recipe to treasure."
"I made these last week, rave reviews and so easy. Makes a big batch to share. It's a keeper."
"These were unbelievably good! easy to make but I would cut the amount of sugar a bit. My grandchildren loved them ! Terry (Bronxville NY)"
"Only had 1/2 the cream of tardar so put in 1 teas lemon juice like some of the others. Very good as is but plan on icing them when they are completely cooled:-)"
"I don't know how anyone could call these a dry cookie unless they forgot to add the oil. They are wonderful! My granddaughter and I are baking a batch right now and just sampled them from the oven a few minutes ago. Excellent! We are also using a glass to flatten them before baking. I can't wait to try them using almond extract instead of vanilla. Thank you Sylvia for a wonderful, versatile cookie recipe!"
"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."
"I found this recipe two years ago and everyone raves about them. I had to make three batches already this year for requests and some people who asked for some still didn't receive any! I make them exactly as the recipe calls for (I have it memorized by now) and then I top them with a simple glaze of powdered sugar, milk, and vanilla. YUM!"
"Driest cookies I've baked or eaten. Very disappointed, especially since these were for Christmas. Never again, not for the holidays, and certainly not for a contest at my local fair -- I'd certainly come in last. :("
"I made these as directed - as drop cookies, and was perfectly satisfied with the shape and texture of the resulting cookie. I thought the flavor was fine without adding any additional extract of any flavor, or sugar on the precooked cookies. There was a slight feeling of greasiness in my mouth after eating a cookie, but it dissipated fairly quickly. Not surprising, after all, there is a lot of butter and vegetable oil in this dough.... I think when/if I make them again, I might try reducing the vegetable oil by a couple of tablespoons and see if that helps. Otherwise, good cookies, not great, but good enough to make again."
"I made these the best recipe love them will be making a lot to give away thank you"
"These cookies are fantastic. I've taken them to parties, school functions, and to work, and everyone loves them. Simple recipe, great results."
"wow! awesome recipe! family loved them"
"I think the real butter flavor is wonderful with vanilla or almond. The flavor intensifies after keeping over night. (If there are any left). They also store well. I have made thumb prints with this recipe too."
"this cookie was outstanding!!! dont know why everyone complains of no flavor. I thought they were perfect! rolling balls and flattening with glass dipped in sugar was a great idea and then the end result is a perfectly round cookie. The person who submitted this should have suggested that in order to look like her pictured perfectly round cookies! gail borczyk,field editor"
"I don't know how these won "best of" anything. On the first batch, the dough was a little dry, but I decided to bake as directed anyway. They puffed up and looked so cute, but had absolutely no flavor at all and they weren't even sweet. On the next batch, after looking up how to fix dry sugar cookie dough, I added a couple tablespoons of milk and another cup of powdered sugar. The dough still had no flavor, so I added about 3 tsps of vanilla and MORE powdered sugar. With all of the vanilla, it tasted better, but the vanilla extract made the dough greasy! I made another batch, and they came out flat as a pancake, with "allright" flavor. At that point, I gave up. I had a bake sale the next day and still needed to make several other recipes. End results = 30 cookies tossed in the trash for no flavor. 24 cookies that came out just OK, and the rest of the dough wound up in the trash. I will never make this again, sorry. :("
"True these do melt in your mouth but I agree with others that you need to add lots of flavor. If you add other extract don't be afraid to add a lot. I added a teaspoon of almond extract and I should have added at least a tablespoon."
"Made my first batch of these with my grandkids and they were such a big hit! Husband took some to work and everyone raved about them. Had to make another batch for his coworkers. I sprinkled with powder sugar right out of the oven. Delicious! Will make them again and again."
"I baked the cookies as drop cookies like the receipe stated, then the next cookie sheet I did as many of the reviewers Su ggested and flattened them with a glass dipped in granulated sugar, and the next batch pressed them flat with raw sugar. All of them were delicious, they do melt in your mouth. The raw sugar gave the cookies an extra crunch and you really don't miss frosting. The cookies pressed with granulated sugar tasted more traditional. They are so light tasting you don't feel as guilty when you taste a cookie from every batch. They were great warm, too."
"These are fantastic. Very light and fluffy. Very similar to butter cookies. Definitely a keeper!"
"These look awesome...but curious...she mentions that her grand-kids called them smash cookies because she smashed them with a glass...I don't see that in the directions?I will try as another reviewer...sugar a glass and smash them"
"Wonderful cookies. I have my mom's butter cookie recipe and these are so much lighter. Thank you for sharing."
"This will replace my current BUTTER cookie recipes! I'm not fond of sugar cookies but this is more like a butter cookie. The only changes I made were to use almond flavor and flatten them with a sugar dipped glass. They were delicious! I saw the recipe yesterday, needed a desert for a men's meeting my husband was hosting in the evening, so made "cookie cups" using the bottom side of muffin tins. I filled them with fruit & Reddi Wip (correct spelling) and they were a huge hit!"
"good recipe & I sell at Farmer Markets. Some reviewers just can not dislike a recipe & rate as such. They have to report thrown in trash, comment about dog. I am no longer surprised at the rudeness of reviewers on this site."
"Recipe needs sour cream!"
"The only reason why I gave this 4 stars and not 5 was because of the look of the cookies. They aren't the prettiest (they look nothing like the picture) but they are so delicious! I read two ratings saying these were tasteless and I completely disagree. If you are the type of person that needs pounds of chocolate and have a sickeningly sweet, sweet tooth, then don't try this recipe. For everyone else though, these cookies are delicious and perfect with tea!"
"Wonderful suger cookie recipe! Makes a veryu good size batch."
"Oh my gosh! These are the perfect cookie-cross between tea cookies and sugar cookies. The cream of tartar makes them truly delectable. I am a sweet freak and believe me, these are the best."
"I have a recipe that is very similar, the difference is it uses vegetable shortening instead of oil. And a cup of coconut. They are truly melt in your mouth wonderful. Seems that you could use any flavoring you like in these....lemon would be good for a summer treat."
"Great cookie...have made this recipe for years, i substitute almond extract for the vanilla."
"I brought this recipe with me to Georgia when I moved from Michigan most Southerners love it"
"Delicious! The dough is slightly fluffy so I was able to mix with a hand mixer.I used a small ice cream scoop to make the perfect size for little hands and ended up with 7 dozen.I used "real" pure butter, Kerrygold.Because they have a slight crispy texture and remind me of Pecan Sandies...My next batch, I will be adding pecan bits."
"I liked these cookies. They have a very light texture and a delicate taste. I doubled the amount of vanilla extract and rolled the dough balls in sugar before baking, however, to accentuate the taste."
"I made these cookies exactly following the recipe. I didn't like them. They are very light and I didn't think they had enough flavor. I am going back to my Gramma's sugar cookie recipe."
"Best sugar cookie I ever had. Melts in your mouth. Must have milk or coffee on standby!"
"I personally do not like sugar cookies, but i get asked to make these all the time. My family loves it if u smash the dough with a glass covered with sugar"
"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."
"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."
"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!"
"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!"
"Pretty good cookie. Not really my favorite."
"I made this cookie today and followed the directions exactly except for making them larger. I was very disappointed after reading the reviews. It is a very bland cookie. At the very least I would double the amount of vanilla. The other ingredient that I don't like is the cup of oil. The cookie is actually oily feeling in your hand and leaves your fingers greasy.The only factor in its favor is that it's an attractive looking cookie."
"I'm so excited! My grandmother used to makes these and I lost the recipe years ago. I can't wait to make them!"
"I made these cookies for the first time, and didn't change a thing. Everyone raved about them. They melt in your mouth and unlike a lot of other cookies, aren't too sweet. Thanks for a great recipe!"
"Such a GREAT cookie!! I loved the melt in your mouth taste- it was just so heavenly!"
"so light and delicate"
"Very tasty cookies that were easy to make. I have made these a few times and sometimes change the recipe a bit. Using almond extract instead of vanilla really gives it a nice flavor and I like the idea of cinnamon that was suggested and will give that a try as well. This is a recipe worth keeping."
"These are AWESOME! I added peppermint extract and cinnamon. They tasted great and were easy to make!"
"I have made these cookies for several years, now. They are always in demand with my family and friends. I sometimes add 1/4 cup of ground pecans to turn them into a Pecan Sandy, and at Christmas, I add 1/4 cup of finely crushed candy canes. Great all three ways!"
"I have used this recipe for thirty three years. My variation is to chill the dough. Then roll the dough into about 1 inch balls. I slightly flatten them with a glass dipped in sugar. For the holidays I use colored sugars."
"Used margarine (it's what I had extra of) added 1 tsp salt ( 1/2-3/4 would have been plenty and I would not have used salt had I been using real butter) def took 10 min at 375! Very tender when fresh out of then oven, the real test will be how they are when they have cooled!"
"Have been making these for 40 years.My grandkids call them "smash Cookies' because we smash down with a glass. Love this recipe.Melts in your mouth!!!!"
"LOVE this cookie. Not too sweet and very tender. Perfect with my morning cappuccino. I keep coming back to this recipe."
"I don't like sugar cookies - at all - except for these! Mmmmmm!"
"Excellent cookies. Great to serve with tea"
"I have made these cookies for YEARS, They are the best sugar cookies on the planet. Tender, buttery, melt in your mouth. If you want cut out cookies, this is not the recipe, but for quick, pure tickle the tastebuds, this is it!"
"We love this cookie recipe and it's our absolute favorite here! I like that it makes a large batch and they freeze really well too."
"We love love love this recipe at our house. It's the only recipe I've used for years and They're extra yummy iced and freeze very well too."
"This recipe was disappointing. It has lots of great reviews so I was looking forward to these, but they were plain, dry, and too crumbly."
"I love this recipe. I use 1/2 tsp vanilla and 1/2 tsp almond extract. Makes enough ot go around. I usually split into thirds and color each dough differently depending on the holday."
"I figured id love these,i havnt made any Amish food i didnt like,i love what the cream of tarter does for the cookies itself."
"I have been making this recipe for years and is hands down one of the best sugar cookies going. I had a friend who did catering and at times would make for him to serve. It was his favorite cookie recipe and was always well received."
"**the children, and the taste is amazing. I will definitely make these again closer to Christmas and add something festive on top."
"I tried these last weekend to see how they tasted so I could make them for a cookie exchange I'm going to later today. I'm not a big baker so these looked easy and the recipe makes a lot. They are great; I made a full batch last night for the cookie exchange tonight. I added some sprinkles and colored sugar to the tops to make them look more Christmasy. I'll make these again!"
"I have made this recipes multiple times, including for school snacks. Many mothers have asked for the recipe after their children have had these cookies. easy and delicious."
"I just made this recipe for the 1st time, the cookies turned out GREAT; next time I will change just a couple of things...such as a little less cr. of tartar & maybe some cookies with cinnamon or a little more conf. sugar. The recipe is great, and VERY easy! THANKS for sharing!!"
"this is the recipe l came to this site for. I had it many years ago from the magazine and misplaced the card so glad I got it again."
"very soft, very good. Burnt the first three doezen, but after watching the rest like a hawk, turned out good."
"I love a good sugar cookie and thought these were the best. The texture is perfect and they do melt in your mouth."
"Melt in your mouth goodness! They are so good warm it is hard to keep them from being eatin right away."
"Looks wonderful-gut. That's Pennsylvania Dutch for wonderful-good. Pennsylvania Dutch is the language that many Amish use to communicate.This recipe sure must be wonderful-gut. I'll have to try it some time"
"These cookies are excellent. They have a little crispness to them, and yet they melt in your mouth."
"I made this recipe yesterday & they are simply delicious . A friend recommended this recipe to me & I am so glad she did"
"Most Amazing Sugar cookie EVER!!!! my mother in law first introduced me to these cookies over Christmas, and I loved them. So I decided to find a recipe for them and make them myself and they came out amazing! I am upping the size on them though. tsp are just too small for me and my fiancé so I am using tbsp instead. these cookies also freeze very well! i am not sure if it's just my oven but i found that it took closer to twenty minutes to cook them not 10. that's my only complaint! happy baking!"
"Tasty cookies for sure. Not my favorite sugar cookie recipe but one of the best. I do not recommend trying to roll out this dough for cut out cookies. This is the wrong sugar cookie dough for that. Drop cookies are easier anyways. Certainly adding food color would dress them up for any occasion. I used my tsp drop cookie tool and they all came out the same size. Delightful and pretty as well."
"These turned out a little oily to my liking - I added a pinch of salt and some pumpkin pie spice as the dough was tasting like oil. My family *loved* them, though. I saw someone else mention doubling the batch but cutting the oil - I may try that next. I made them by the tablespoon - should have chilled the dough before baking, as they spread a bit more than I'd like. But they're worth making again, with tweaks. (I like the rolled-in-sugar idea; they're perfect for that!) Thanks for the recipe!"
"I even accidently left of all things, the eggs, out of this recipe. I still took 2nd place at the county fair. If you take a flat bottom glass and flatten them a bit before baking, you can put your favorite frosting in the middle of two of them and it is twice as good!"
"My husband loves sugar cookies but I hate rolling them out. Found this recipe and tried it. He loves it and now I love them too!! Very easy to make. I started making them by the teaspoon as in the instructions but decided to do Tablespoons by the end. I like the size better for my husband and I still go 26 more cookies than the recipe says."
"I hate, hate, hate sugar cookies but had to make some for Church. Tried one before I left and now I love sugar cookies as long as they are from this recipe. Must be a great recipe if it got me eating sugar cookies!!!"
"I made these cookies, rolled in walnut sized balls and then rolled in cinnamon sugar, more tastier than a regular snickerdoodle recipe, my grandson loves cinnamon so thought I would try, yummy!!!!!!!! Thanks for sharing : Carolyn Mcmasters"
"These are really good. I added a little salt and might try them with a little lemon next time."
"I made these for St. Patrick's Day. I added green food color and sprinkled them with green and orange colored sugar. They were well-received. My husband rated them 'very good'."
"I had a sugar cookie recipe that was good, now that I make these they are the ones my hubby asks for they are so yummy thank you :)"
"My favorite sugar cookie recipe by far. easy and delicious (soft and chewy). I flatten balls on the cookie sheet and let my kids use cookie cutters. We then ice and sprinkle them and they freeze very well. Many, many compliments on these. I think they would be great dipped in sugar (colored or not) and without the icing as well! Fabulous!"
"By far, one of the best cookies I have ever tasted let alone made. They are soft and melt in you mouth delicious."
"I add almond extract and choppedalmonds to this recipe for a change of flavor. Also, add 2 tsp. lemon & 1 tsp. nutmeg. I love this as they freeze well too."
"I rolled them in granulated sugar and flattened with the bottom of of a glass."
"This is one of my favorite recipes to make, but they are very rich. I double the recipe but only use 1 1/2 cup of oil and they don't crumble as bad. I still get rave reviews. I also roll them in powdered sugar then flatten."
"These are my favorite cookies! I love how simple they are to make and even my son can make them."