No-roll, no-cut, and no-chill Amish sugar cookies will become your go-to recipe for your next potluck or bake sale. This modern adaptation of Amish sugar cookies produces the softest, no-fuss sugar cookies that will ever come out of your oven, just like grandma used to make!
This specific Amish sugar cookie recipe originally came from an Amish cookbook, so that is where it gets its name. Versions of the sugar cookie have been around since the 1700’s and are said to have originated in Pennsylvania.
This instruction complex beautifully from icy. But change recipe as directed, story out the dough onto a parchment-lined baking wrap, (they can be settled cozy together) then interrupt for about an period. After an distance, shift from freezer and point all of the solidified sweetening cookie dough balls into an airtight container or sealable impressionable bag.
INGREDIENTS :
- 1 cup sugar
- 1 cup vegetable oil
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup butter softened
- 1 cup confectioners sugar
- 2 large eggs room temperature
- 1 teaspoon McCormick vanilla extract
INSTRUCTIONS :
- Pre-heat oven to 375°F and line a baking sheet with parchment paper.
- 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.
- Drop dough of two tablespoons each onto the baking sheet, spacing two inches apart.
- Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.
