Amish Sugar Cookies Recipe

4.5 180 183
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 180 183
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
    Beverly User ID: 9363577 279398
    Reviewed Dec. 16, 2017

    "I have been making this sugar cookie for over 40 years and over the years I have seen it shared in all forms of published paper and in cyberspace. I don't think I have ever seen it called "Amish", however.

    One thing wrong with this recipe is there is not enough vanilla extract to give it a good flavor. It needs at least 2 teaspoons of vanilla extract. Personally, I use a tablespoon of vanilla because I want a prominent vanilla flavor.
    Also, this recipe is very adaptable. Other extracts and additions can be used for different flavors and cookies. A few examples are; lemon zest and lemon extract makes a nice lemon cookie. A heaping teaspoon of cinnamon and a cup of chopped pecans can be added, or almond extract and chopped toasted almonds or crushed peppermints to roll the cookie dough balls in or sprinkled on pressed cookie.
    You can make thick, cookies like the picture by simply having your dough chilled and making dough balls, roll in sugar and place on parchment to bake until just beginning to brown around the edge, or you can have (my favorite) a very crisp tender cookie by pressing the dough balls very thin onto an unlined cookie sheet with a sugar coated glass bottom and bake until golden brown around the edges."

    MY REVIEW
    tweetygrl User ID: 7071651 279365
    Reviewed Dec. 15, 2017

    "Very very good! I read some of the other previews and changed a couple of things. I added one Tablespoon of Almond extract, made the cookies bigger (1/2 tablespoon sized), and rolled them in sugar before baking. They came out light and crisp and it was a hit!"

    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!"

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