Description
Amish Sugar Cookies are classic, soft, and tender cookies that melt in your mouth. Made with a blend of butter and vegetable oil for a rich texture, these old-fashioned cookies are sweetened with both granulated and powdered sugar for a delicate crumb. Perfectly spiced with vanilla and balanced by cream of tartar, these cookies are an easy, nostalgic dessert that everyone will love.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 4½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Oil, and Sugars: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light, fluffy, and well combined, providing the base for tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and moisture, then mix in the vanilla extract to enhance flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, so stop when the dough comes together.
- Shape and Bake the Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 8–10 minutes until the edges turn lightly golden while the centers remain soft.
- Cool Before Serving: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This helps preserve their tender texture and prevents sogginess.
Notes
- These cookies are best enjoyed soft and tender—avoid overbaking to maintain their melt-in-your-mouth quality.
- For thicker cookies, chill the dough before baking.
- Cookie dough can be frozen for later use, allowing you to bake fresh cookies anytime.
