Traditional Amish Sugar Cookies

Submitted by Amanda J

"I got this recipe from a friend at school who did a speech on them. She gave us each a sample. They were so good!"

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 36 cookies

ingredients

• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 cup butter or 1 cup margarine
• 1 cup cooking oil
• 2 eggs
• 4 1⁄2 cups flour
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla
• 1 teaspoon baking soda

directions

1. Mix granulated sugar, powdered sugar, butter, and cooking oil together.
2. Add eggs, mix again.
3. Add flour, cream of tartar, vanilla, and baking soda mix together.
4. Drop small balls of dough on cookie sheet.
5. Pour a small amount of granulated sugar in a bowl.
6. Dip bottom of a cup in the small bowl of sugar.
7. Then slightly flatten dough with the bottom of cup.
8. Bake in oven at 375 degrees.
9. Bake for about 10-12 minutes or until lightly brown.

Reviews

[Charlotte J]

An excellent cookie and so tender. I thought we'd have to refrigerate the dough before forming into balls but it worked out ok without chilling. We used a small meatball (1-inch size) scoop and made about 5 dozen cookies.

 

[L DJ3309]

Excellent cookies, I have but one 3'X 4' counter to work at; not having to roll these out was great and they were and I say were cause they are all gone...Fantastic

 

[Carolyn Cracraft]

These are awesome. Very light and fluffy. I like my sugar cookies with lemon flavor, so I left out the vanilla and added the juice and grated rind of one lemon. Truly great cookies.

 

[sillyelmo]

This is my Grandma's EXACT recipe for sugar cookies! I have a batch of them in the oven right now, and they are my favorite! They definitely melt in your mouth. I use my Pampered Chef small melon baller to make these all the same size...then I flatten with the bottom of a glass, and sprinkle with colored sugars! YUM!

 

[Marji]

Thank you for this one. They were very easy to make. I used a small scoop to form them, and the recipe made like 36 good-sized cookies. Delicately crispy on the outside, tender inside. Great. Also, I liked the idea of a recipe using oil instead of shortening--to cut back on trans-fat.