These super soft and fluffy Amish sugar cookies are sure to melt in your mouth!
Author: Eva Bakes
2 and 1/4cupsall-purpose flour
1/2teaspooncream of tartar
1stick (8 Tablespoons)unsalted butterroom temperature
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.
Leftover cookies should be stored in an airtight container at room temperature and will keep for several days. They can also be frozen and thawed.Source: i am baker