You have found an amazingly simple recipe that will give you amazing sugar cookies for this special season. It is that time when every home cook wants to fill their snack table with delightful sweet snacks.
All of a sudden we are no longer watching weight. ‘ weight loss plan, see you in January, I have waited for a whole year, a few cookies will not reverse all my weight loss efforts lol’ I heard one of my daughters sing to justify her sudden desire to bake all the sugary treats.
Well, the house is full of little mouths that spend lots of energy playing around the farmhouse. Grandma is famous for her Amish Sugar cookies.
Sugar and my name rarely appear in one sentence but during Christmas with all my grandchildren eagerly waiting, I am going to bake the cookies without feeling guilty. This was inspired by my Amish Buttermilk Cookies on this site.
Amish Sugar Cookies Recipe
I love the versatility of this recipe, once they can be decorated to match the theme of the season. Making them is very easy, my grandchildren gladly help me as I prepare other complex dishes. We usually double the recipe or even triple it so we share it with our friends in the children's home down the road.
I will love Amish recipes. They are simple yet very delicious. The ingredients are probably in your pantry and fridge. In case you are making a big batch all you need to do is increase the quantities as you shop for the season.
I came across Amish and Mennonite cookbooks in a yard sale in our neighborhood. Though our Amish neighbors did not mingle or interact with us, I was always curious to know what happened in their communities. I was delighted when Early Bird opened in Lancaster, PA.
We would go there and learn of their lifestyle, buy vintage hand-crafted items, take a buggy ride, and above have a taste of their made-from-scratch delicious cuisine.
All-purpose flour is the major ingredient in this recipe. It contains just the right amount of gluten for the right spread of the cookie. As I age, I am thinking of substituting with gluten-free flour or whole wheat flour! You can add a little milky powder for extra deliciousness.
Eggs are great in any baked good, they contribute to the silkiness of the sugar cookies, their spread, and rise too. An extra egg yolk added to the cookie mixture will make the cookies chewy. In my entire group, everyone is fine with eggs. You can substitute eggs with flax seed gel for folks who react to eggs.
Sugar sweetens the dough, giving the cookies the name you know. Granulated sugar has large particulars and some will not melt when the cookies are baking. This contributes to the texture of the cookie.
Powdered sugar is more refined than granulated sugar. It contributes to the smooth consistency of the cookie dough. That is why these cookies can be piped into beautiful designs.
Canola oil adds moisture to the cookie dough. Oil is light in weight, making the cookies light and airy.
Butter is a key ingredient, it adds a special milky flavor to the cookie. I have never tried substituting this ingredient that gives the sugar cookies the luscious flavor.
Vanilla essence adds a sweet, fruity yet delicate flavor to the cookies.
Baking soda and baking powder
Baking soda is the leavening agent in the recipe, it weakens the gluten making the cookies rise and spread.
I use lemon juice in place of cream of tartar because of the acidity property.
How To Make Amish Sugar Cookies
Cream the butter, oil, sugar, and powdered sugar using an electric hand-held mixer or whisk attachment on the stand mixer. Add one egg at a time and continue to beat at high speed. Add the vanilla essence and beat until the mixture is creamy.
In a separate bowl mix the dry ingredients until fully combined. Sift the mixture of dry ingredients into the creamy mixture. Mix with the paddle attachment or rubber spatula. Chill the cookie dough for 30 minutes. Spoon the chilled cookie mixture onto a parchment-lined tray.
Leave about 2 inches between the cookies. Preheat the oven to 180F, and bake the cookies for 8 -10 minutes. You can also use a piping bag to make rosette cookies! It depends on the type of nozzle tip you have at hand.
Whisk the butter, oil, sugar, and powdered sugar.
Add one egg at a time & Vanilla Essence to beat at high speed.
Mixing the dry ingredients
Place into oven at 180 fahrenheit
Hint: Once they are ready, let them cool on a wire rack. It is Christmas, feel free to decorate as desired with your favorite icing recipe. Sprinkle with green and red sprinkles to make those little ones smile.
Measure ingredients accurately
Excess dry ingredients will compromise the required level of moisture in the recipe. Cooks from my generation were used to eyeballing and so do most Amish but I learned to stick to the book.
Whenever you scoop flour from the main container, remember to level the top of the cup by removing extra flour or powdered sugar.
Oh yes, these sugary cookies freeze well. Do not stack them together. Place a parchment paper in between the cookies.
Wrap a batch of them with plastic wrap then place them in the freezer bag. It will be great if you make a huge batch and freeze it to use in the future.
Amish Sugar Cookies can stay in the freezer for 3 months.
These Amish sugar cookies can stay fresh long because they do not contain dairy.
They can stay fresh at room temperature in a cookie jar for a week. You can also refrigerate them to last for two weeks.
I have never had to refrigerate these irresistible treats, with a large bunch of grandchildren bursting with energy.
Looking for other recipes like this? Try these:
If you tried this Amish Sugar Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
AMISH SUGAR COOKIES
- 4 ½ cups All-purpose flour
- 1 cup Butter
- 1 cup Canola Oil
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla
- 2 large Eggs
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 2 lemons lemon Juice
- In a mixing bowl beat the butter,oil, sugar, powdered sugar, and vanilla essence until creamy in consistency.Add one egg at a time and mix until fully combined.
- Mix the flour, salt, baking soda, and baking powder in another mixing ball.
- Sieve the mixture of dry ingredients into the creamy mixture. Keep mixing the dry and wet ingredients until fully incorporated.
- Chill the cookie dough for 30 minutes. Line the baking tin with parchment paper or grease the baking pan.
- Preheat the oven to 350 F or 180 C. Drop half of the tablespoon onto the baking tray leaving about 2 inches between the cookies.
- Bake the cookies for 8 to 10 minutes, they should have a very light brown hue.
- Let them cool on a wire rack until they are completely cool. Decorate as you desire or enjoy them as they are.