Amish Sugar Cookies bake up pillowy soft, loaded with fabulous vanilla
flavor, and with a tender texture that just melts in your mouth. And since
they rely on the basic mix-and-drop cookie method, they're super easy to make,
too. Amish Sugar Cookies are the absolute favorite sugar cookie in our
house. And who knows? -- They may just become your new sugar cookie
favorite, too!
When it comes to cookies, I've never been a huge lover of sugar cookies.
To me, they're okay, and something I certainly won't turn down when my sweet
tooth needs satisfying. But when given a choice amongst other cookies?
-- Sugar cookies just aren't my top choice.
But that has changed since I've met Amish Sugar Cookies!
Now, Amish Sugar Cookies are a sugar cookie I can get behind. And they
for sure win out over other cookies when I'm given a choice.
Amish Sugar Cookies bake up pillowy soft, loaded with fabulous vanilla flavor, and with a tender texture that just melts in your mouth.
Why? How exactly have Amish Sugar Cookies opened up my mind to the world
of sugar cookie possibilities?
Quite simply, because of their pillowy-soft and tender texture.
Oh, Amish Sugar Cookies' flavor is great, too. And I do adore how they
seem to just melt in your mouth. But it's the fact they bake up into
soft little sugar cookie pillows that have 100% won me over into the sugar
cookie realm.
Give them a try if you haven't before, and I bet you'll love them, too!
What Makes Amish Sugar Cookies Different Than Regular Sugar
Cookies?
Three things set Amish Sugar Cookies apart from
traditional sugar cookies:
- Pillowy shape - Amish Sugar Cookies bake up into a thick, pillow-like shape, whereas traditional sugar cookies bake into more of a flattened disc. This comes primarily from the mix of ingredients that makes up the cookies' dough, and from the drop-method of making them.
- Soft, tender texture - Along with their pillowly shape, Amish Sugar Cookies also have a very soft and tender texture that seems to simply melt in your mouth. This comes from a mixture of both granulated and powdered sugar in the dough, as well as a notable amount of fat from a combination of butter and oil. A small touch of cream of tartar helps produce a very nice rise, which also contributes to the tenderness.
- Mix & drop method - Most sugar cookies are either rolled and cut out, or the dough is formed into individual balls then dipped in granulated sugar before baking. -- With some recipes also involving flattening out each dough ball prior to popping them in the oven. While these steps aren't inherently difficult, they can be time consuming and cumbersome. Amish Sugar Cookies, on the other hand, are neither time consuming nor cumbersome at all. Relying on the simple and basic mix-and-drop method, Amish Sugar Cookies come together super quick and easy. Simply mix the ingredients together, and drop by rounded spoonfuls on a baking sheet to prep them for the oven -- that's it!
Cream of tartar is a key ingredient that significantly contributes to Amish
sugar cookies' distinctiveness.
But just what is
cream of tartar, you
ask? -- Cream of tartar is a rising agent that's essential in creating Amish
Sugar Cookies' tender texture. It works by combining with and activating the baking soda to produce a
nice rise, which allows the cookies' puffiness to
happen.
Working in the same way it does in classic
Snickerdoodles
and our
Lemon White Chocolate Chip Cookies, cream of tartar also inhibits sugar crystals from forming in baking --
which keeps the baked Amish Sugar Cookies tender and soft throughout.
Amish Sugar Cookie Ingredients:
Just like with traditional sugar cookies, there are no fancy ingredients
here. Amish Sugar Cookies are truly just a simple mix of butter and oil, sugar, vanilla, egg, and
flour, combined with leaveners to help them rise. To whip up a tasty batch, you'll need:
- Unsalted butter - Since butter is so important to the sugar cookies' flavor, I recommend sticking with real butter rather than substituting margarine in this recipe.
- Vegetable or canola oil - Brings more fat to the cookie dough, and is a key ingredient in setting Amish Sugar Cookies apart from regular, traditional sugar cookies. The oil contributes greatly to Amish Sugar Cookies' soft and tender pillowy texture.
- Granulated + powdered sugar - It just wouldn't be sugar cookies without a good dose of sugar! A mix of both granulated and powdered sugar gives these cookies their melt-in-your-mouth texture.
- Eggs - Serves as the binder for the cookie dough. Using 2 eggs in the dough contributes to the cookies' baking up into their cakey pillowy shape.
- Vanilla extract - A full 2 & 1/2 teaspoons of vanilla extract brings fabulous flavor to these cookies. Since it's such an important element to the cookies' flavor, be sure to use pure vanilla extract, not imitation.
- All-purpose flour - The backbone that brings "structure" to the cookies.
- Baking soda + cream of tartar - The leavening agents that work together to create the cookies' rise. Cream of tartar also greatly contributes to Amish Sugar Cookies' tender texture.
- Salt - A pinch of salt enhances and rounds out the finished cookies' flavor.
As far as cookies go, Amish Sugar Cookies are truly easy to make. Since
they're made with simple, basic ingredients and use the standard mix-and-drop
method, they come together quickly with no fuss.
No forming the dough in balls, dipping in sugar, or rolling and cutting
involved here. Just a simple mixing of ingredients, and scooping and
dropping of the dough on a baking sheet.
As far as cookies go, Amish Sugar Cookies are truly easy to make.
To mix up the dough, start by beating together softened butter, some vegetable
or canola oil, granulated sugar, and powdered sugar with an electric mixer
until the ingredients are well combined. Then beat in eggs and vanilla
extract.
In two additions, beat in a mixture of all-purpose flour, baking soda, cream
of tartar, and salt. Mix this in only until everything's just
combined. Once you've added flour to wet ingredients, overmixing can
create tough baked goods.
Drop the dough by rounded spoonfuls onto a baking sheet, using 2
tablespoons of dough for each cookie. I use a
2-tablespoon cookie scoop
to make scooping the dough super easy and to keep the cookies pretty
consistent in size.
Then, bake the cookies up until they're puffy and just beginning to get
light golden brown on the bottom and edges.
And then you're good to go with enjoying these puffy little pillows of sugar
cookie deliciousness!
Loaded with fabulous vanilla flavor, a tender texture that just melts in
your mouth, and pillowy softness, Amish Sugar Cookies are sure hard to
resist. They've become the absolute favorite sugar cookie in our
house.
And who knows? -- They may just become your new sugar cookie favorite,
too.
Check out these other classic cookie favorites:
Thank you for stopping by The Kitchen is My Playground. We'd love to have
you back soon!
Yield: about 40-45 cookies
Amish Sugar Cookies
Amish Sugar Cookies bake up pillowy soft, loaded with fabulous vanilla
flavor, and with a tender texture that just melts in your mouth. And
since they rely on the basic mix-and-drop cookie method, they're super
easy to make, too.
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min
Ingredients
- 1 c. unsalted butter, softened
- 1 c. vegetable or canola oil
- 1 c. granulated sugar
- 1 c. powdered sugar
- 2 eggs
- 2 1/2 tsp. vanilla extract
- 4 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- pinch salt
Instructions
- In a large mixing bowl, beat butter, oil, granulated sugar, and powdered sugar together with an electric mixer until well combined.
- Add eggs and vanilla extract; beat until well combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Add half of flour mixture to the butter mixture; beat on low speed until just combined. Add remaining half of flour mixture and beat on low speed until just combined. Do not overmix.
- Drop by rounded spoonfuls onto a baking sheet, using 2 tablespoons dough for each cookie.
- Bake at 375℉ for 9-11 minutes, until edges and bottoms are just barely lightly browned.
- Allow to cool on baking sheet 3-5 minutes, then remove to a wire rack to cool completely.
TRACEY'S NOTES:
- Amish Sugar Cookies freeze very well. Place in an airtight plastic container or zip-top baggie and freeze for up to 2-3 months.
- I use a 2-tablespoon cookie scoop to make scooping the dough super easy and to keep the cookies consistent in size.
Affiliate links are included in this post. As an Amazon.com
associate, we earn from qualifying purchases.
associate, we earn from qualifying purchases.
This post is linked with Weekend Potluck, Meal Plan Monday.
Tracey, our Adrienne has chosen your Amish cookies to be featured in the next Blogger's Pit Stop.
ReplyDeleteKathleen
Tracey, these cookies look so yummy and easy to make! I've bookmarked for later, printed the recipe, and am looking forward to making them. After reading this post, I knew I had my next cooking feature! (See comment from Kathleen.) ~Adrienne from Gluten Free Preppers and a member of the Blogger's Pit Stop Crew
ReplyDeleteI am a huge fan of Amish fiction, and I have a couple cookbooks, as well. So I look forward to trying these! Pinned.
ReplyDeleteWhere can I find a 2 T. cookie scoop?
ReplyDeleteWe bought ours online.
DeleteI LOVE!!!!! this recipe. It's so easy and versatile! I've made them with fresh lemon juice and zest, Anise, Almond.This recipe is very forgiving! Perfect every time!!! This will be my #1 go to cookie recipe!!!
ReplyDeleteOmg! I just these cookie I made some with cinnamon sugar and some vanilla they came out delicious! 😋 Thank you for sharing
ReplyDeleteThank you for sharing your tweaks, your cookies sound delicious.
Delete