Easy Amish Sugar Cookies Recipe
Servings: 18 Servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- Pinch ground nutmeg optional
Instructions
- In a large bowl, use an electric mixer to beat the butter, oil and sugars until light and fluffy, about 5–7 minutes.1 cup unsalted butter, 1 cup vegetable oil, 1 cup granulated sugar, 1 cup powdered sugar
- Add the eggs and vanilla, and mix until well combined.2 large eggs, 1 tablespoon vanilla extract
- Pour in the flour, baking soda, cream of tartar, salt, and nutmeg if using. Continue mixing until just combined and no flour streaks remain.4 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon salt, Pinch ground nutmeg
- Use a cookie scoop to portion out 2 tablespoon sized balls of dough, and place them on a small baking sheet lined with parchment paper or plastic wrap. Cover, and refrigerate for at least 1 hour.
- When you’re ready to bake the cookies, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place several balls of dough onto the baking sheet about 2-inches apart. Bake for 8–10 minutes until the tops look set.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
- This recipe makes about 34 to 36 cookies when using 2 tablespoon sized scoops.
- Chilling the dough helps prevent spreading.
- Bake only until the tops look matte since they won’t turn golden brown.
- Press the dough lightly with the bottom of a glass for flatter cookies.
- Swap in a half teaspoon of almond extract for part of the vanilla for a different flavor.
- Storage Info:
-
- Freeze dough balls on a parchment lined sheet, then store in an airtight container for up to 2 months.
- Store baked cookies in an airtight container at room temperature for about 3 days.
- For longer storage, freeze the cooled cookies in layers with parchment between them for up to 2 months.
-
Nutrition Facts
Easy Amish Sugar Cookies Recipe
Serving Size
2 cookies
Amount per Serving
Calories
389
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
45
%
Trans Fat
0.5
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
6
g
Cholesterol
45
mg
15
%
Sodium
214
mg
9
%
Potassium
72
mg
2
%
Carbohydrates
42
g
14
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
4
g
8
%
Vitamin A
342
IU
7
%
Calcium
11
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
