Amish Sugar Cookies Recipe

4.5 170 172
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 170 172
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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forAmish Sugar Cookies

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    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.)"

    MY REVIEW
    lynda User ID: 9084879 268230
    Reviewed Jun. 22, 2017

    "I followed this recipe to the letter. they look just like the picture, but they are completely tasteless. ugh"

    MY REVIEW
    Clara User ID: 8992088 267679
    Reviewed Jun. 5, 2017

    "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"

    MY REVIEW
    aclark3012 User ID: 4709740 267537
    Reviewed May. 31, 2017

    "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--"

    MY REVIEW
    Psalm127-3 User ID: 7749892 267509
    Reviewed May. 30, 2017

    "after reading all the negative reviews (and there are far more positives then negatives) I still don't understand why 2 cups of fat and why cream of tartar&baking soda. what activates the baking soda I wonder."

    MY REVIEW
    cakeansweets User ID: 8461118 267483
    Reviewed May. 30, 2017

    "this is my favorite sugar cookie recipe. its easy and does not have to be rolled out and cut. also needs no frosting. i like using flavored sugars on top before baking. this is a keeper"

    MY REVIEW
    Grandma Bonnie User ID: 902298 267476
    Reviewed May. 30, 2017

    "This is the recipe I always use. I also use it for my snickerdoodles. Everyone loves them."

    MY REVIEW
    bubbamoorea User ID: 8687491 267469
    Reviewed May. 30, 2017

    "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."

    MY REVIEW
    dutchcook1949 User ID: 1986190 267445
    Reviewed May. 29, 2017

    "I agree that these cookies melt in your mouth. They are the best sugar cookie ever! One thing I have tried is substituting almond extract for the vanilla sometimes. Mmm good! I would imagine that lemon extract would also be good. This is one of my go-to cookie recipes. Thanks for sharing!"

    MY REVIEW
    Carol User ID: 189533 267443
    Reviewed May. 29, 2017

    "These cookies melt in your mouth! I even forgot to add the confectioners sugar and they were great, lol, next time I will make them with it!"

    Loading Image