Amish Sugar Cookies

This Amish Sugar Cookies Recipe makes a crisp sugar cookie that will melt in your mouth.

The dough is suitable to either rolling out and cutting with your favorite cutter, rolling by hand into balls or using a cookie press.

If you are looking for a "go-to" holiday cookie that will ship well and freeze well, this could be the one for you!

Amish Sugar Cookies

4 1/2 cups all-purpose flour 1 cup unsalted butter, room temperature
1 cup vegetable oil
1 cup granulated sugar
1 cup confectioners' sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Preheat the oven to 350 F.

Whisk together the flour, baking soda, cream of tartar and kosher salt. Set aside.

With an electric mixer, beat the butter, oil and both the confectioners' and granulated sugars. When these ingredients are well mixed, add the eggs, 1 by 1, and then the vanilla extract. Beat well after each addition.

Slowly add the dry mixture to the creamed butter and sugars, mixing just until the ingredients are well combined.

Drop by teaspoonful's onto ungreased baking sheets. Space them at least 2 inches apart. Bake for 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then cool them completely on wire racks. These can be stored in a tightly covered container for up to 1 week.

Good To Know - If you want to make cut-out cookies, refrigerate the dough for at least 1 hour, to let the butter stiffen up. Roll out on a cutting surface dusted with flour or powdered sugar. You can also roll the dough into balls, about 1 inch each. The dough for a cookie press will also need to be chilled first.

Food For Thought - Sprinkle the cookies while still warm with colored sprinkles or cinnamon sugar. If you are rolling the dough into balls, roll them in cinnamon sugar or colored sprinkles before you bake them. The finished cookies can also take a dusting of powdered sugar for a little extra sweetness.