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).
Amish Sugar Cookies
Very tender, not overly sweet. Will be good with a big, cold glass of milk!
- 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
- Preheat the oven to 375 degrees.
- In a large mixing bowl, beat the butter, oil and sugars. Beat in the eggs until well blended. Beat in vanilla and almond extract.
- Sift together the flour, baking soda, cream of tartar and cinnamon and gradually add to the creamed mixture.
- Drop by rounded tablespoons onto an ungreased or parchment lined baking sheet.
- Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
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
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