Amish Sugar Cookies Recipe

4.5 194 196
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 194 196
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
    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."

    MY REVIEW
    barbykue User ID: 7997683 282633
    Reviewed Jan. 25, 2018

    "Tie-dye version: separate dough into 3 bowls - use a different food coloring for each dough. Take a small amount from each bowl - and roll into a ball, swirling the colors a little. Then roll in white sugar sprinkles (I buy them at the big chain craft stores). bake according to the recipe."

    MY REVIEW
    Potempa User ID: 1789758 282251
    Reviewed Jan. 17, 2018

    "I went with the small tablespoon and added almond extract. They were great!. I made them for my girlfriends who meet once a month for lunch. They are a great, easy and great tasting cooking. Next time I am going to add lemon extract."

    MY REVIEW
    dcscake_OH User ID: 9295194 282197
    Reviewed Jan. 16, 2018

    "These were great cookies, I made them for my church group, they loved them. I did add more vanilla and I added giradelli Peppermint pieces. They were wonderful. Everyone loved them."

    MY REVIEW
    Linda Mae User ID: 5181068 282194
    Reviewed Jan. 16, 2018

    "Great recipe,typo it's a small tablespoon, instead of a teaspoon."

    MY REVIEW
    30yearcook User ID: 6628344 282182
    Reviewed Jan. 16, 2018

    "This was a huge disappointment. None of my 11 grandchildren would eat them. Very bland."

    MY REVIEW
    Grandma Bonnie User ID: 902298 282142
    Reviewed Jan. 15, 2018

    "I also use this recipe for snickerdoodles. I roll them in cinnamon and sugar. They are wonderful !!!"

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