Amish Sugar Cookies Recipe

4.5 178 181
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 178 181
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
MAKES:
30 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
30 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

    2 each: 233 calories, 14g fat (5g saturated fat), 31mg cholesterol, 108mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.

    • 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
    Larry User ID: 9353341 278921
    Reviewed Dec. 8, 2017

    "These cookies are the best, I always double up the recipe, You can also add a dab of strawberry preserves, grape jelly, on the top,, before baking"

    MY REVIEW
    Sue User ID: 9346813 278774
    Reviewed Dec. 5, 2017

    "this was a very easy recipe to follow and to make and they were Delicious , and I will make then again and again and again,,I really like them and so will the grand kids and great grand kids.. thanks for the recipe..."

    MY REVIEW
    xxcskier User ID: 1136353 278553
    Reviewed Dec. 1, 2017

    "I have made these twice in two weeks. It makes a large batch but one taste and you will be happy it does. I made mine using lemon extract and added lemon zest to the batter. Excellent recipe and will be making many more times!"

    MY REVIEW
    Janice User ID: 9336210 278551
    Reviewed Dec. 1, 2017

    "All Homemade sugar cookies taste Like flour... ALL OF THEM"

    MY REVIEW
    mrs._white User ID: 7182927 276558
    Reviewed Oct. 21, 2017

    "I don't understand why there are negative reviews. I added a teaspoon of almond extract as well as the teaspoon of vanilla and I think they are delicious! They aren't dry and are very flavorful! I will be making these again!"

    MY REVIEW
    vewebber58 User ID: 998755 276407
    Reviewed Oct. 17, 2017

    "Very good sugar cookies, easy to make. I do think they need more flavoring than what is called for. I put in one teaspoon of vanilla, then added the dab of almond flavoring I had left, (almost a teaspoon). It gave the cookies kind of an odd almond taste, so I don't think I like that combination. The next time I make them I'll use double the vanilla. Lemon would be good, using fresh grated lemon zest. All in all, we really liked them! Also, I chilled the dough overnight so I could roll it into balls , then pressed down on them with a glass tumbler dipped in sugar. I ended up with four dozen cookies plus three."

    MY REVIEW
    Homelady User ID: 4586231 276378
    Reviewed Oct. 16, 2017

    "I was very disappointed. The husband and I both thought they were dry and blah. Sorry"

    MY REVIEW
    shull User ID: 1410349 270211
    Reviewed Jul. 31, 2017

    "A GREAT sugar cookie recipe. Best one I've found!"

    MY REVIEW
    itsknotsew User ID: 7518713 270049
    Reviewed Jul. 27, 2017

    "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."

    MY REVIEW
    TanteCindy User ID: 2260069 270000
    Reviewed Jul. 26, 2017

    "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.)"

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