Amish sugar cookies are more of a concept. They are drop cookies which are more old school. These were to mix the dough, drop them onto a cookie pan, and bake. Quick and easy. They are sweet and oh so good, but they were not fancy.
Ingredients You Will Need
- Butter, softened
- Vegetable oil
- Confectioners' sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
Making Drop Sugar Cookies
OK, spoiler alert! I did not drop these cookies but used a cookie scoop and lined my sheet pan with parchment paper. I also did not mix the cookie dough by hand but used my Kitchen-Aide mixer. So there, that is all my guilty confessions for making this cookie. Now onward to making these cookies.
First, add the butter, oil, and sugars and mix till creamy. Next, add the eggs and vanilla extract and blend through.
Finally, slowly add the dry ingredients. This cookie dough would have been a very easy recipe to mix by hand. The cookie dough also does not need to be chilled.
Scoop or drop a nice mound onto the cookie sheet pan and bake at 350° for 10-12 minutes.
After finished baking, move them to a cooling rack. Simple but good! Enjoy!
These can be stored in a container that the lid is just laid on top. I am constantly changing the cover from either airtight or not. If the cookies get too soft, I just lay the lid on top without sealing it.
Please Try some of My Other Cookies
Adapted from Taste of Home
Amish Sugar CookiesBarbara Hall
- 1 cup Butter, softened 228g
- 1 cup Vegetable oil
- 1 cup Sugar 201g
- 1 cup Confectioners' sugar 125g
- 2 Eggs
- 1 teaspoon Vanilla extract
- 4-½ cups All-purpose flour 544g
- 1 teaspoon Baking soda 4g
- 1 teaspoon Cream of tartar 3.4g
- In a stand mixer or hand-held beat the butter, oil, and sugars until creamy. Mix in eggs and add vanilla extract until well blended and creamed.
- I weigh flour, baking soda, and cream of tartar in a large bowl (don't forget to tare between ingredients). Then, gradually add to the creamed mixture.
- Preheat the oven to 350°. Drop by small teaspoons or cookie scoop (I like cookie scoop because it makes even-sized cookies) onto baking sheets lined with parchment paper.
- Bake until lightly browned 10-12 minutes. Remove to a wire rack to cool.