Do you ever get a hankering for cookies but you don’t have any chocolate chips on hand, and you don’t want to go to the trouble of chilling dough or using cookie cutters? You just want a cookie fast. (I know that feeling well!) These Amish Sugar Cookies are the perfect cookie for such a time. They rely on a few basic pantry ingredients that you’re likely to always have on hand and they’re simple and sweet with a delicious homey flavor that the Amish seem to bring to all their recipes.
These cookies don’t require any chilling, rolling, or anything fussy. They’re just a simple, straightforward cookie with great flavor. They start with both butter and oil, and the combination gives the cookies a nice flavor but also helps them attain a great puffy shape.
They use a combination of powdered and granulated sugars, as well as cream of tartar, for a unique soft and chewy texture (and a little bit of a tang).
They’re little bitty cookies, which means you get to enjoy quite a few of them and also that they’re very quick to bake. They’ll be pale in color – these aren’t cookies that you want to overbake. You want them to stay soft and pillowy and light.
So many of us are used to sugar cookies with a snap, so these are quite the departure from what you might envision when you think of a sugar cookie, but they’re no less delicious. In fact, they’re maybe even better for snacking – so chewy, so light… just a simply sweet straightforward cookie!
Amish Sugar Cookies
10m prep time
10m cook time
- 1 cup butter, softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 375°F.
- In a large mixing bowl, beat together the butter, oil, and sugars with an electric mixer.
- Add eggs and vanilla and beat until well blended.
- Whisk together the flour, baking soda, and cream of tartar and gradually add to butter mixture. Mix until combined.
- Drop by rounded teaspoonfuls onto ungreased baking sheets and bake until edges are lightly browned, 8-11 minutes.
- Remove to wire racks to cool. Enjoy!
Recipe adapted from The Gold Lining Girl.