Amish Sugar Cookies Recipe

4.5 190 191
Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home
Publisher Photo

Amish Sugar Cookies Recipe

Read Reviews
4.5 190 191
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

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    Reviews forAmish Sugar Cookies

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    MY REVIEW
    Psalm127-3 User ID: 7749892 267509
    Reviewed Jan. 19, 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
    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 !!!"

    MY REVIEW
    Grandma Bonnie User ID: 902298 282141
    Reviewed Jan. 15, 2018

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

    MY REVIEW
    daleylb User ID: 9298443 282138
    Reviewed Jan. 15, 2018

    "these cookies do NOT melt in your mouth. they are crumbly and very dry with no taste or sweetness. they are an affront to the Amish---if indeed they are really from the Amish. ugh!!!"

    MY REVIEW
    fmmslkl User ID: 1630208 282113
    Reviewed Jan. 15, 2018

    "These are the best ever sugar cookies. Once I found this recipe, it was my first recipe for sugar cookies. In fact I can't remember making another since finding this recipe."

    MY REVIEW
    Sue User ID: 2632840 280423
    Reviewed Jan. 2, 2018

    "I have made these and they are the best. Before I bake them I put crushed candy canes or Andy Mints cut up, Butterfingers bars cut up, cinnamon and sugar. It gives them another dimension. Really great and melt in your mouth."

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