Amish Sugar Cookies
These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave the recipe to my sister, she entered the cookies in a local fair and won the "best of show" prize!
These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave the recipe to my sister, she entered the cookies in a local fair and won the "best of show" prize!
- Carbohydrate 7.87076335471196 g
- Cholesterol 32.8633333470858 mg
- Fat 17.804064012154 g
- Fiber 5.20000007748604E-05 g
- Protein 0.39903400005437 g
- Saturated Fat 8.22134383713482 g
- Serving Size 1 1 serving (41g)
- Sodium 1956.22779205083 mg
- Sugar 7.87071135471118 g
- Trans Fat 0.929173233780611 g
- Calories 189 calories
Step-by-step
- In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
- Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Most home bakers ruin tender drop cookies by overworking the gluten once the flour hits the wet ingredients, resulting in tough, bread-like rounds rather than delicate sweets. Achieving the proper texture requires understanding how specific kitchen staples interact under heat. Careful measurement keeps the final batch from spreading into an oily puddle on the pan.
Fat Physics And Dual Sugars
Using equal parts softened butter and vegetable oil creates a structural paradox that prevents moisture loss while maintaining tenderness. Granulated sugar provides structural crunch and encourages spreading through caramelization, whereas confectioners' starch contains cornstarch which binds free water and yields a distinct, fine-grained crumb that melts instantly on the tongue. Creaming the fats until completely aerated incorporates microscopic air pockets that expand reliably when exposed to the 375 degree oven heat.Leavening Chemistry
Combining baking soda with cream of tartar initiates an immediate acid-base reaction that releases carbon dioxide gas, lifting the heavy dough without relying solely on mechanical whipping. Because this recipe uses a chemical leavener rather than biological yeast, adding the dry components gradually prevents the formation of dense pockets. Monitoring the baking window closely between 8 and 10 minutes ensures the edges turn lightly golden before the interior dries out completely.Scaling And Storage Mechanics
Adjusting batch sizes requires precise mathematical division of the eggs, which act as primary binders holding the high-fat emulsion together. Halving the ingredient weights successfully maintains the exact ratio of liquid fats to dry all-purpose flour, whereas arbitrary scaling throws off the moisture balance entirely. Baked rounds retain their texture for up to five days when stored in an airtight container at room temperature with a slice of plain white bread to regulate humidity.
