Amish Sugar Cookies Recipe

4.5 200 200
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 200 200
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.

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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
    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."

    MY REVIEW
    Rusty User ID: 4017337 285680
    Reviewed Mar. 27, 2018

    "These are pretty good cookies, and they're open to experimentation. Play with your food! Nuts/no nuts. Ground anise seeds/no anise seeds. Glaze/no glaze. Cocoa/no cocoa. Confetti to the dough/No confetti. Masticha and mahlepi/No masticha and mahlepi. Sesame seeds/no sesame seeds, and so on, and on. I like to substitute Fiori di Sicilia (an extract I buy at King Arthur) for the vanilla/almond extracts. When citrus is at its beautiful best in winter, I divide the dough into separate bowls and add very finely grated zest from whatever fruit I've brought home -- oranges, limes, etc. My personal favorites are tangerine and grapefruit. For the most intense flavor, thoroughly rub the zest into the granulated sugar between your thumb and fingers. That beautiful scent will fill your kitchen and your spirit. Easter these cookies will be frosted in various pastel colors of buttercream and decorated with fresh berries and mint leaves."

    MY REVIEW
    Becky User ID: 9438696 285286
    Reviewed Mar. 19, 2018

    "Aaand like so many other white people throughout the history of our country you accepted the prize for a recipe that didnt belong to you but DID belong to a group who doesn't need to win a prize or special attention"

    MY REVIEW
    Psalm127-3 User ID: 7749892 267509
    Reviewed Feb. 12, 2018

    "after reading all the negative reviews (and there are far more positives then negatives) I still don't understand why 2 cups of fat. I have all ingreds but reluctant still due to fat content NOT bcz i hate fat (adore butter especially) but think they'd be heavy laden. oh well today I'll try.......and in the oven they are, 1st batch.......

    ok out of the oven 3 different sized cookies.
    some 50 cent size/some larger like a packaged ginger snap last batch larger still like typical snickerdoodle. drop by teaspoonful (allll wrong as they don't spread) so you get a 1 bite cookie.
    my fixes, I did 1/2t my homemade vanilla&1/2t almond extract as per the TOH advisors plus a pinch of salt which I think alllll cookie recipes need to give the tongue someplace else to bounce around other than sweet. good cookie, they melt in your mouth, not long on flavor and my thots about being heavy laden with fat, not a negative in either the cookie dough or final outcome.
    giving 4 stars...,
    plus just starting to realize how so many recipes are recycled (repeated) on TOH."

    MY REVIEW
    Aaron User ID: 9423586 283590
    Reviewed Feb. 12, 2018

    "I started making the recipe and saw it made 5 dozen and I was like "oh boy that's a lot". I followed the recipe exactly and they came our perfect, but you know how many cookies I wound up with? 12.4 DOZEN. I am overwhelmed in cookies, but otherwise they taste awesome"

    MY REVIEW
    lil buns User ID: 6914742 283483
    Reviewed Feb. 10, 2018

    "I think I will frost some and maybe next time use lemon instead of the vanilla."

    MY REVIEW
    ShawnW User ID: 8247782 282862
    Reviewed Jan. 29, 2018

    "These were east to mix up and I added 2 /12 tsp cardamom to give them a little flavor but they are rather bland and crumbly in spite of all of the oil and butter. I made them to give away but will be making something else, they aren't good enough to give away."

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