Marie Saba

From My Kitchen To Yours

Amish Sugar Cookies are soft and tender cookies with a delicate buttery vanilla flavor. As my kids say, “Mom, they melt in your mouth!”

There are a few keys to achieving the melt-in-your-mouth texture that is so delightful. First, we use a combination of butter and oil. The oil coats the flour and reduces gluten development, helping the cookies stay tender. Second, we use a combination of granulated and powdered (or confectioner’s) sugar. The ultra-fine grains of sugar and touch of cornstarch in the powdered sugar create cookies that are softer and more delicate. Third, we bake the cookies until edges are just set and barely golden, not crispy.

If you’re looking to add a little sparkle to these Amish Sugar Cookies, flatten the tops just a bit with your fingers and then dust on some colored sugar. For a more flavorful version, try adding a hint (about 1/4 teaspoon) of almond, lemon, orange, or maple extract. Hope you have fun with these!

Looking for some other festive cookies to try? Check out our Ricotta Cookies, Mexican Wedding Cookies, Easy Biscotti, Peanut Butter Blossoms, or Snickerdoodles.

Amish Sugar Cookies

Ingredients

½ cup (113 g) unsalted butter, softened
½ cup (120 ml) light olive oil
½ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla extract
1 egg
2 ¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt

Instructions

In the bowl of a stand mixer, cream the butter, oil, and two sugars for 2-3 minutes. Scrape down sides of bowl. Add vanilla and egg. Mix until smooth.
In a medium bowl, mix together flour, baking soda, cream of tartar and salt. Add dry ingredients to wet and mix just to combine. Scrape down sides of bowl and mix briefly again. Transfer dough back to the bowl you used for the dry ingredients. Place in the refrigerator while oven is preheating, about 5-10 minutes
Preheat oven to 375 F. Line baking sheet with parchment paper. Using a 1 ½ teaspoon cookie scoop, scoop balls of dough onto parchment about 2 inches apart. Bake 8-10 minutes. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

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