These super soft and fluffy Amish sugar cookies are sure to melt in your mouth! They’re made from pantry staples and are a cinch to make!
If you’ve been reading my blog for a while, you knew that I grew up in Delaware. We’d frequently visit the farmer’s market on the weekends and buy fresh produce and meats. It wasn’t until I was older that I realized that the farmers we bought our food from were Amish (I just love the innocence and ignorance of kids, don’t you?).
While my mom was busy picking out corn or cucumbers, I’d somehow find my way to the bakery section and drool over the shoo-fly pies, jams and cinnamon rolls. The Amish sure knew how to bake.
Although I never bought their sugar cookies as a child, I imagine they would taste even better than these did. Every baked good I ever bought from them at the farmer’s market was made with love (and probably lots of freshly churned butter and cream).
What’s surprising about these cookies is that they are deceptively simple and require only the most basic of pantry ingredients. You probably have everything you need in your kitchen right now, in fact. Feel free to swap out the vanilla extract with almond extract or even sprinkle the tops with your favorite colored sugar.
These basic-looking cookies are definitely not very basic. They are reminiscent of my childhood and the wondrous home-baked goods that I grew up with. One bite and you’ll see how these melt-in-your mouth beauties are what dreams are made of.
Amish sugar cookies
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 stick (8 Tablespoons) unsalted butter room temperature
- 1/2 cup vegetable oil
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- Preheat your oven to 375 degrees F. Line two standard baking sheets and set aside.
- In a large bowl, whisk together the flour, baking soda, cream of tartar and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter, oil, and sugars on medium speed until light and fluffy, about 2 minutes.
- Add the egg and vanilla and mix well. Turn the mixer to low and slowly add the flour mixture in 3 batches. Turn off the mixer.
- Using a cookie scoop or two spoons, drop about golf ball sized mounds of dough onto your prepared baking sheet. Make sure to leave at least 2-3 inches between each dough mound.
- Bake in your preheated oven for about 8-10 minutes or until the edges start to turn golden brown.
- Allow the cookies to cool completely before serving.