Amish sugar cookies are more of a concept, simple homemade drop cookies. They would mix the dough, drop it onto a cookie pan, and bake for a quick and easy treat. They are sweet and oh-so-good, but they were not fancy in any way, shape, or form.
When deciding what to make for this week's cookie, I knew most people were taking a break from the Christmas cookie rush and craziness. So, I opted to share a simple and oh-so-easy cookie to bake for your family.
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Ingredients You Will Need
- Butter unsalted
- Vegetable oil
- Sugar
- Confectioners' sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
What Makes a Cookie Amish
Growing up around the Amish and Old Order Mennonite meant that the cooking and baking were simple and not much fuss. So, of course, these cookies would be made from scratch and without a Kitchen Aid mixer.
The ingredients would have been simple enough to mix everything in a bowl with a large spoon or spatula. The cookies would also not have needed refrigerated before baking. Also, the cookie dough would have been dropped by a spoon and baked straight on the sheet pan.
Along with the values of the Amish, the cookies would be plain with no decorations. These baked goods were often taken to community events where they would reflect the Amish culture.
So you see, it is not just the ingredients but also the methods and traditions behind these cookies and all their cooking and baking that make it Amish.
There are so many websites that talk about Amish baking and give recipes so here are a couple you might enjoy; Amish Heritage or Amish America
Making the Cookies
The last time I made these cookies was five years ago. It made a huge batch, so when I was remaking them this week, I decided to cut the recipe down to make two dozen cookies.
Oh, and spoiler alert! I did not drop these cookies but used a medium cookie scoop and lined my sheet pan with parchment paper. I also did not mix the cookie dough by hand but used my Kitchen-Aid mixer. So there, that is all my guilty confessions for making this cookie. Now, onward to making these cookies.
Prepping the Ingredients
Easy prepping for this cookie: Start by weighing or measuring both sugars into a bowl and setting them aside. In another bowl, weigh or measure the flour, baking soda, and cream of tarter. I run a whisk through the dry ingredients to blend.
Mixing the Sugar Cookies
I cut the butter into cubes to tell whether it is room temperature or cold. I can tell it is close to room temperature because there is little resistance when cutting the stick into cubes.
I cream the butter for about 2 minutes, then add the oil and blend. Next, add the sugars and mix for 2 to 3 minutes on a medium mixer speed.
Next, add the egg and the vanilla extract, and you start to get the golden color of the sugar cookie.
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 a parchment paper lined cookie sheet pan and bake at 350°F (175°C or 180°C) for 10-12 minutes.
After finished baking, move them to a cooling rack. Simple but good! Enjoy!
FAQ's
These can be stored in a container with a lid right on the counter. These are no-fuss cookies that are easy to make and easy to store. They will stay fresh for 4-6 days.
YES! There are not that many ingredients and you could make the cookie dough without a mixer. This could be a wonderful chance for children to help with a drop cookie.
Of course, although the tradition Amish sugar cookies were left plain that doesn't mean you can't add a topping if your like. Since the flavoring in this cookie is a simple vanilla and sugar any flavor icing would work.
My Other Sugar Cookies
Recipe
Amish Sugar Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (109 g) Vegetable oil pure
- ½ cup (100 g) Sugar
- ½ cup (60 g) Confectioners' sugar
- 1 (1) Egg
- 1 teaspoon (1 teaspoon) Vanilla extract
- 2 ¼ cups (281.25 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Cream of tartar
Instructions
- Weigh or measure the flour, baking soda, and cream of tartar into a bowl. I run a whisk through to blend. In another bowl, weigh or measure both sugars, and remember to use the Tare button when adding the second sugar.
- In a stand or hand-held mixer, cream the butter for 2 minutes at a medium mixer speed. Add the oil and mix for another couple of minutes. Next, add the sugars and mix on a medium mixer speed for 3 minutes. Then, add the egg and vanilla extract and incorporate.
- Scrape down the bowl sides and, on a low mixer speed, add the flour mixture about a quarter of the bowl contents at a time until incorporated—no refrigeration required.
- Preheat the oven to 350°F (175°C or 180°C). 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. Move to a wire rack to cool.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Judy says
Have made these cookies they are amazing the best sugar cookie I have made and I have made a lot!!!!
Barbara says
Judy, I am so glad you made and like these cookies. They are a favorite of mine also. - Barbara
Ed says
I have made these cookies 20 years ago and now started again
Recipe changed some from before.everyone loves these cookies. I keep my secrets on this cookies
I lived up north with these people. Love their food. Love these cookies.
Barbara says
Hi Ed, I hope these will not disappoint you since you have been baking them for so many years. My grandmother was Old Order Mennonite, so I have grown up with a lot of the PA Dutch cooking. But there are so many small touches that each group changes to make them their own. I am sure yours is just as good. - Barbara