Melt-in-your-mouth Amish Sugar Cookies
Easy-to-make, old-fashioned sugar cookies -- straight from Grandma's kitchen to yours! With a sweet, buttery flavor and soft, tender texture everyone LOVES.
- 1 cup butter softened to room temperature
- 1 cup canola or vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon cream of tartar can substitute 2 teaspoons lemon juice or white vinegar
- 1 teaspoon baking soda
- 1 teaspoon salt
Using a hand or stand mixer fitted with the paddle attachment, cream together the butter, oil, granulated, and powdered sugar until the mixture is light and fluffy. Add eggs and vanilla; blend well.
Sprinkle flour, cream of tartar, baking soda, and salt over the dough. Mix on low speed just until combined. Chill dough in the refrigerator for 1-2 hours.
When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment or silicone mats. Scoop dough into balls and arrange on the baking sheets. If you prefer a tall, puffy cookie, bake as-is. If you prefer a thinner, more crisp cookie, flatten each slightly with the bottom of a drinking glass.
Bake for 9-11 minutes, just until the centers are set and the edges have a slight golden tinge. Cool on the baking sheets for 5-10 minutes, then transfer to a wire rack. Enjoy!
- Butter: I usually bake with unsalted butter, but you are fine to use salted. Consider reducing the added salt in 1/2 teaspoon.
- Yield: This recipe yields 2-3 dozen cookies, depending on the size of scoop/dough balls that you use. I use this cookie scoop and usually get close to 3 dozen. It's very easy to halve the recipe, as well.
- Chilling: You can skip chilling the dough, but add an extra 1/2 cup all-purpose flour to the dough to make it more manageable, for a total of 4 and 1/2 cups flour.
- Storage: Cookies keep well covered at room temperature at least 3-4 days.
- Freezing: To freeze before baking (preferred method): Scoop mounds of dough onto a parchment-lined baking sheet or plate, and freeze, uncovered, for about an hour. Combine the frozen cookie dough balls in an airtight container or zip-top plastic bag. Freeze for up to 3 months. Bake directly from the freezer, adding 2-3 minutes to the baking time.
To freeze after baking: Stack cooled cookies in an airtight container, separated with wax paper. Defrost at room temperature as needed.
Serving: 1cookie, Calories: 140kcal, Carbohydrates: 20g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 144mg, Potassium: 33mg, Fiber: 1g, Sugar: 9g, Vitamin A: 171IU, Calcium: 5mg, Iron: 1mg
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