Amish Sugar Cookie Recipe AKA The Best Drop Sugar Cookies EVER (2024)
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These Amish Sugar Cookies are by far the BEST sugar cookies I’ve ever eaten! Soft and pillowy perfect cookies.
Welcome to day 1 of the 12 Days of Christmas Cookies here on Something Swanky! ????
No, you’re not crazy. Yes, you did the math right. No, I’m not going to have time this year to fit in all 12 days of cookies. I’m pretty bummed about it actually. But this year is all about surviving the craziness of moving + the holidays at the same time, and you know what? If we manage to squeeze in 3 or 4 days of Christmas cookies, I think I’m going to be okay. I just loved doing this last year so much, I had to at least get in a little mini version this year!
But you just wait for Christmas 2017, I’ll be pulling out all the stops. Guaranteed.
Ok, let’s get to the star of the show today: these Amish Sugar Cookies. Since we’re not getting in the full 12 days of cookies this year, I’m only sharing the best of the best. And, trust me, these cookies are the cream of the crop.
In fact, I can get a little overexcited about these cookies. I feel like I should warn you up front in all fairness. But just stick with me to the end, and you’ll see why I can’t stop gushing about this seriously amazing recipe!
A little backstory before the gushing starts:
I’ve spent this year trying to come up with fun “family history” activities for my family. I know that might sound a little strange, butwe have had a really great experience with our kids learning about our family’s ancestors and the countries they originated from. My favorite activities, of course, have been the ones that involved food. One time we did a dinner with lots of different foods from many of the countries where our ancestors lived (brats from Germany, macarons from France, empanadas from Mexico, etc).
In preparation for one of these activities, I discovered that my husband has an ancestral connection to the Pennsylvania Dutch/Amish! Of course, I immediately dove into the world of Amish recipes. Expect many more to come, but for today I am sharing my absolute favorite so far: Amish Sugar Cookies.
These cookies are UNREAL. They are so, unbelievably good that I just don’t even have the words to do them justice. Considering there’s not a morsel of chocolate in sight, that is high praise indeed coming from me!
I’m a texture gal, and I typically like a lot ofstuff in my cookies. You know. M&MS and chocolate chips and butterscotch and oatmeal and nuts. That’s normally my cookie happy place. But not this time!
These cookies are remarkably plain. But they’re also remarkably soft. Pillow-likesoft. And deliciously buttery. With delicately crispy edges and a crackly sugar coating, you will absolutely not be able to stop at just one.
I’m also obsessed with how versatile these cookies are! For a festive holiday cookie plate, you could roll them in colored sugar sprinkles instead of plain granulated sugar. You could stick a Hershey Kiss on top (yum, the Candy Candy Hershey Kisses would be amazing) for a holiday blossom cookie.
You could even mix in some M&MS or chocolate chips if you wanted.
But these cookies don’t need it. You’ll fall in love with them just the way they are, I promise. If you only make one of my cookie recipes this year, make sure it’s this one. You won’t regret it!
Amish Sugar Cookies
Yield: 2-3 dozen
Prep Time: 10 minutes
Cook Time: 10 minutes
These Amish Sugar Cookies are by far the BEST sugar cookies I've ever eaten! Soft and pillowy perfect cookies.
Ingredients
1 cup softened butter
1 cup oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
4 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
granulated sugar for rolling
Instructions
Preheat oven to 375ºF.
Using an electric mixer, beattogether the butter, oil, and sugars until light and fluffy.
Mix inthe flour, baking soda, and cream of tartar.
Scoop dough by 2 tbsp and roll into a ball in the granulated sugar until coated. Place cookie dough balls on an ungreased cookie sheet.
Bake for 8-10 minutes (err on the side of underdone to keep these soft, they should not be brown on top at all). Remove to a wire rack immediately to cool.
Notes
Tip: the vanilla really stands out in this recipe, so use a high quality one! I love this vanilla crush.
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If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.
With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.
Some claim cowboy cookies hail from Texas, a state many cowboys call home.Others say the treats were named for their ability to withstand long days in saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious.
Cookies spread because the fat in the cookie dough melts in the oven. If there isn't enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
Once those cookies hit the oven, though, the fat starts to soften and melt. And the hotter the oven, the more quickly it melts. If the oven's hot enough, the fat melts before the cookies set. And since their flour/liquid matrix hasn't yet had a chance to harden, the cookies spread – becoming those dreaded cookie blobs.
Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.
This flagship cookie combines freshly milled whole wheat with oats, loads of chocolate chips and just the right amount of walnuts for a buttery finish. They are the perfect treat for kids and adults alike!
Snoop Dogg's peanut butter chocolate chip cookie recipe - His original cookie features creamy peanut butter and semisweet chocolate morsels, making it the perfect indulgence this holiday season. #
Melted butter is best suited for drop doughs such as chocolate chip, peanut butter, and sugar cookies, as well as most cookie bars. You can usually adapt recipes that don't originally call for melted butter to use this technique if you're looking for an even fudgier texture.
It's not required for this sugar cookie recipe. Immediately baking after mixing will result in absolutely delicious cookies; however, if time permits, chilling the dough for 24-72 hours does result in cookies that are thicker, chewier, and more flavorful. Wrap the dough in plastic wrap before refrigerating.
Place your dough on the bottom sheet of parchment. For recipes that yield more than a dozen cookies, you'll likely have to work in batches of two or more. Cover the dough with the second sheet of parchment. Rock your rolling pin back and forth over the parchment to flatten the dough.
The sugar cookie is believed to have originated in the mid-1700s in Nazareth, Pennsylvania. German Protestant settlers created a round, crumbly and buttery cookie that came to be known as the Nazareth cookie.
She found a delicious recipe for gluten-free “Jesus cookies.” My daughters call those really puffy, soft sugar cookies with lots of icing and sprinkles you find in the grocery store “Jesus cookies” because they seemed to get them during Sunday School A LOT.
Bread, legumes, oil and dried or fresh fruit composed a typical meal. Bread, along with water, was considered an essential of life. On the Sabbath, fish and vegetables would be added when available. Meat was usually limited to feast days and celebrations, and they mostly used chicken.
Legumes. After grain, legumes such as lentils, broad or fava beans, chickpeas, and peas were the main element in the diet and were the main source of protein, since meat was rarely eaten.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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