If you’re looking for a sheet-thin sugar cookie to decorate for the holidays, this isn’t the recipe for you. These Amish sugar cookies are soft, fluffy, chewy and melt-in-your-mouth delicious — more of a snickerdoodle than a traditional sugar cookie. If you want to go all the way to a snickerdoodle, just roll them in cinnamon sugar before baking them — but, as is, this recipe makes a standard cookie to satisfy the masses.
The good news is you probably have all of these ingredients already, meaning you don’t need to run to the store just for chocolate chips, brown sugar or any other ingredient you tend to use up with just one recipe. So if you need a quick recipe that’s sure to satisfy the sweetest tooth, look no further.
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Amish sugar cookies
8
10 minutes
20-30 minutes
40 minutes
1/2 cup salted butter, softened
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup powdered sugar
1 teaspoon vanilla paste or extract
1 egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
Preheat the oven to 365° Fahrenheit.
In a large bowl or stand mixer, beat the butter, oil, sugar and powdered sugar together until light and fluffy. Add the vanilla and and egg. Beat to combine.
In a separate bowl, sift the flour, baking soda and cream of tartar. Add half of the flour mixture to the butter mixture, and fold it to combine the ingredients. Add the remaining flour mixture and fold until completely smooth.
Line a baking sheet with parchment paper. Place teaspoons of the dough about an inch apart on the sheet. Bake for 10 minutes, or until the dough is lightly browned and no longer shiny on top. Transfer the cookies to a wire rack to cool.
