Amish Sugar Cookies
Don't let the simplicity of the ingredients fool you, these Amish Sugar Cookies are one of the most flavorful and melt-in-your-mouth cookies you will ever have!
Don't let the simplicity of the ingredients fool you, these Amish Sugar Cookies are one of the most flavorful and melt-in-your-mouth cookies you will ever have!
- 1 tsp. baking soda
- 2 tsp. mccormick pure vanilla extract
- 1 c (200g) granulated sugar
- 4 1/2 c (576g) all-purpose flour
- 1 tsp. mccormick cream of tartar
- 1 c (2 sticks or 226g) salted butter (room temperatur
- 1 c (224g or 8 ounces) vegetable oil
- 1 c (125g) confectioners sugar
- 2 ounces - 4.0 ounces) large eggs ( room temperature)
- Carbohydrate 0.005675 g
- Cholesterol 20.3354166666667 mg
- Fat 7.67165416666667 g
- Fiber 0 g
- Protein 0.0803958333333333 g
- Saturated Fat 4.85855666666667 g
- Serving Size 1 1 Serving (12g)
- Sodium 54.48 mg
- Sugar 0.005675 g
- Trans Fat 0.537044166666667 g
- Calories 68 calories
Step-by-step
- Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
- In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
- Add the vanilla and mix until combined.
- Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
- Using a scoop that holds 2 tablespoons of dough, drop batter onto the baking sheet, spacing at least an inch apart.
- Bake for 8 to 10 minutes, just until the edges begin to darken.
- Let cool on baking sheet.
Vegetable oil does the heavy lifting in this formula, partnering with salted butter to create a tender crumb that solid fats alone cannot achieve. Liquid lipids coat flour proteins thoroughly, inhibiting gluten development and ensuring the baked treats maintain a soft, delicate interior rather than a tough, bread-like chew. Success hinges entirely on the creaming stage, where incorporating air into the dual-fat mixture builds the structural matrix required for proper rise without relying solely on chemical leaveners.
Preventing Spread and Toughness
Measuring flour accurately prevents the batter from spreading into flat, greasy puddles on the parchment paper. Aerate the flour with a fork before spooning it into the measuring cup and leveling it off with a straight edge, or weigh it out to precisely 576 grams. Adding the dry ingredients in three distinct additions ensures the flour absorbs the fats evenly without overworking the dough, which would otherwise yield dense cookies. Bake these at 375 degrees Fahrenheit for exactly 8 to 10 minutes, removing them the moment the edges show the faintest hint of golden color while the centers remain completely pale.
- Overmixing the eggs causes the emulsion to break, resulting in greasy dough and hard baked goods.
- Skipping the room temperature requirement for the butter and eggs prevents proper aeration during the creaming process.
- Spacing the two-tablespoon portions at least an inch apart on the baking sheets allows for necessary hot air circulation.
