- 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
- 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.
Reviews forAmish 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."