Aunt Zana's Amish Sugar Cookies (Eggless)
My Mom received this recipe from her mother's sister. My family, as well as my other aunts and cousins have all enjoyed these crisp little cookies for years. It's one of our favorites and hopefully it will become a favorite of your family too! (I guessed at the number of cookies the recipe yields--they tend to disappear before I can ever count them)
- Ready In:
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup vegetable oil
- 1 cup butter, softened
- 1 tablespoon pure vanilla extract
- 4 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 375°F.
- In a mixing bowl, cream together sugar, powdered sugar, oil, butter, and vanilla extract.
- Add flour, baking soda and cream of tartar.
- Mix well.
- Take teaspoonfuls of dough & roll into balls.
- Place on cookie sheet and press to about the size of a nickel.
- Bake for 10-12 minutes.
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This is one of the best recipes ever!!!! I have used this recipe forever and had nothing but compliments on it. With that, I thank you for a great recipe. My son was born with food allergies, so when I discovered this recipe I was so relieved. My son could eat cookies without eggs and EVERYONE loved them not just him. He has since outgrown his egg allergy, but we still use this recipe for my whole family that has no allergies because we love it. My son is now 18 years old and we are in 2020. Great recipe!!! We add festive sprinkles to the cookies and you would never know the difference whether there was egg in it or not.Reply
Well, I love this recipe! These DO taste like butter cookies, but then again I accidentally used a tablespoon of Butter extract instead of Vanilla! I also ran out of flour and my last full cup had to be supplemented with bread flour. After they baked, I tasted one and the first thought that came to my mind was the butter cookies in those little blue tins...which I love!! I can't comment on how they taste with vanilla (but I'll do them again this weekend and see). My daughter is allergic to eggs so we went on the hunt like everyone else. The dough is pretty runny and not the best for rolling out cookies. However, I chilled the dough a bit and worked with it in batches. I would make a good size ball in my hand, press it out with the palm of my hand on wax paper. Then I peeled the wax paper off and flipped it over (so I would have the flat side). I used a cookie cutter and then picked the whole thing up in my hand, turning the cookie cutter over and getting the excess dough off around it....then flipped the cookie cutter over onto my silpat lined cookie sheet. (Clear as mud?). I then refrigerated the cookie dough before baking for about 10-12 minutes. The dough still ran a little bit but I am happy....the extra effort is worth it for my daughter. I'm posting pictures....I did half of the batch in starfish cutouts (for an underwater themed birthday) and half the batch in small letters. Thank you!!!Reply