Amish Sugar Cookies

 I've been feeling the urge for some simple, not too sweet, soft sugar cookies lately. 

There are mass quantities of recipes out there from all kinds of different sources, so I searched till I found one that looked good and tweaked it a little to our tastes.

Mainly I chose Amish Sugar Cookies because the photo looked great and I had all of the ingredients on hand! If you're looking for something easy, tasty and last minute to make for Memorial Day, these would fit the bill!

 They have a delicate texture, something I call a "melt" cookie, which it gets from the Cream of Tartar. Don't know why I capitalized that, but it seemed appropriate.... Anyway, these were easy to throw together and they made a good and tender cookie.

It seems like they'd be very versatile for the holidays - adding colored icing to make them festive (red, white and blue anyone?).  It also made a boat-load of cookies, so we'll have them around to enjoy for awhile!

 No, you're not seeing things - there are two different cookies in the photos!  I made half of these rolled in a sugar/cinnamon spice blend and half just plain (see Tips and Stuff below).

Continue to Content

Amish Sugar Cookies

Yield: 5 dozen

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Very tender, not overly sweet.  Will be good with a big, cold glass of milk! 

Print

Ingredients

• 1 C butter, softened
• 1 C vegetable oil
• 1 C sugar
• 1 C confectioner's sugar
• 2 eggs
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 4 ½ C all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon cream of tartar
• ½ teaspoon cinnamon

Instructions

1. Preheat the oven to 375 degrees. 
2. In a large mixing bowl, beat the butter, oil and sugars.  Beat in the eggs until well blended.  Beat in vanilla and almond extract. 
3. Sift together the flour, baking soda, cream of tartar and cinnamon and gradually add to the creamed mixture.
4. Drop by rounded tablespoons onto an ungreased or parchment lined baking sheet. 
5. Bake for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.  Yield:  about 5 dozen.

Notes

Tips and Stuff:

I baked some of them plain, then rolled about half of them into a sugar and spices mixture (sugar, cinnamon, a little nutmeg, a little cloves) that I usually use with my spiced pecan recipe.  I liked both the plain and spiced equally well!  The spices gave them a snickerdoodle quality.

I made them large (tablespoon versus teaspoon) and baked them for about 9 minutes.  They came out perfect - just brown around the edges and still soft.

I made the second batch after refrigerating the dough for a few minutes and it didn't seem to make a difference in the texture.

Nutrition Information:

Yield: 60 Serving Size: 1 cookie
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 48mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g

Nutrition Values are Approximate