Soft Amish Sugar Cookies (Old-Fashioned Drop Cookies)
Description
These soft Amish sugar cookies have a slightly crisp edge, a tender center, and a pretty textured top. It’s an easy drop cookie recipe that makes a big batch with no rolling required!
Ingredients
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- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar, plus more for sprinkling
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, use an electric mixer to beat the butter, oil, granulated sugar, powdered sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing until each one is combined.
- In a separate bowl, whisk together the flour, baking powder, and cream of tartar.
- Add half of the flour mixture to the butter mixture and mix just until combined. Add the remaining flour mixture and mix just until no flour remains, being careful not to over mix.
- Using a cookie scoop, drop 1 to 1 ½-inch balls of dough onto the prepared baking sheets.
- Sprinkle each cookie with a pinch of granulated sugar.
- Bake for 8-10 minutes, until the edges just begin to turn light golden brown.
- Use a spatula to move the cookies to a wire rack to cool slightly.
Notes
- The textured tops are normal and come from the powdered sugar and cream of tartar.
- The cookies are best fresh. Store them in an airtight container at room temperature for a day or two, or freeze them for up to 3 months.
- Leave them plain, frost them with your favorite icing, or dust them with powdered sugar.
Nutrition
- Serving Size: 2 cookies
- Calories: 290
- Sugar: 13.3 g
- Sodium: 8.1 mg
- Fat: 17.4 g
- Carbohydrates: 31.5 g
- Fiber: 0.6 g
- Protein: 3 g
- Cholesterol: 35.8 mg
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