Don’t be fooled by the simplicity of the ingredients. These easy-to-make sugar, old fashion cookies are awfully GOOD! No roll! No cut! and No chill. Amish cookies will be on your next bake sale or potluck! You can get the kids, create a new family tradition! These cookies are fantastic! Buttery and not too sweet! You will love them because they are incredibly easy to make and have an old-fashioned simplicity that everyone will love. I dare anyone to resist a plate of these cookies on the counter.
What are Amish Cookies?
The Amish cookies are sweet, rich, and crumbly. The Amish Cookie is a vintage recipe producing and fluffy sugar cookies. This cookie is made with vegetable oil and powder sugar.
Origin of the Amish Cookie
The Amish Cookies were originated in Nazareth, Pennsylvania in the mid- 1700s with the Amish or Pennsylvania Dutch. The first set of cookies were prepared by German Protestant settlers, who prepare around, crumbly and buttery cookie known as the Nazareth Cookie. Because of how easy it is to shape the cookie dough, over the years sugar cookies have become customized by the use of cookie/ biscuit cutters in 1875 to add variety to the shapes of the cookies.
- Cream of tartar is an acid when combine with baking soda, acts as a raising agent.
- Amish cookies are known as Nazareth cookies.
When should you eat the Amish Sugar cookie?
These hard to resist cookies are an excellent addition to a holiday variety or at your next social gathering. Your next tea party will be a big hit with Amish cookies. Today Amish sugar cookies are common in celebrating all sorts of family get together.
Amish cookies are served with
To add variety to your Amish sugar cookies frosting, icing, sprinkles, or dust of confectioner sugar can be added to improve its presentation.
How the ingredients work
- McCormick Vanilla: the vanilla brings out the best flavor in the cookies.
- Cream of tartar: this ingredient prevents the sugar from crystalizing into crunchiness, which means you will have a perfectly soft, easy-to-crumble cookie.
- Vegetable oil: Oil helps to shorten the gluten strands to produce a soft dough.
Here is how it’s done
To create the magic! Start by measuring your ingredients and set up a standing mixer. Then, preheat the oven to 375F, then line the baking sheet with parchment paper. Sieve together flour, baking soda, and cream of tartar in a large bowl. Set it aside. Secondly, cream butter, oil, and sugar at medium-high speed until light and fluffy, reduce to medium after adding eggs, one at a time, just until combined.
Next, lower speed and add flour in three parts while scraping the sides of the bowl, when necessary. Drop dough to the baking sheet spacing two inches apart. Finally, bake for 10 – 15 minutes, just until the edges begin to darken, cool on the baking sheet before serving.
Why should you make this Amish Cookie?
The Amish cookie method is quick and easy to make. Moreover, there is no need to roll, cut or chill cookie dough before baking. These cookies are as soft, as your grandma used to make them.
Terms used in the recipe
- Fluffy: A mixture that is light and soft to the touch.
- Dough: A Dough is a thick or stiff malleable mixture.
Question and Answer
- What prevents cookies from spread?
The cookie may spread if the flour is not measured accurately producing a thin batter. Importantly, Measurement is accurate when baking. If the batter begins to spread, add an extra tablespoon of flour to the batter.
- What if I don’t have the cream of tartar, can I use lemon juice?
Yes, Lemon is a perfect substitute for tartar. You can use 2 tsp lemon juice in place of 1 tsp of cream of tartar
Amish cookies are not just easy to make, it is tasty, and crispy with a buttery flavor. These cookies save time as they require less than 30 minutes to prepare and bake. Say bye-bye to rolling, cutting, and chilling! More time to dine! These cookies are known as “melt – in the mouth” sugar cookies.
- 4 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 cup soften butter
- 1 tsp cream of tartar
- I cup sugar
- 1 cup vegetable oil
- 1 cup confectioner sugar
- 1 tsp McCormick vanilla extract
- 2 large eggs room temperature
- In a large bowl, combine the dry ingredients (flour, baking soda, and cream of tartar). Set aside.
- Cream butter, oil, and sugar in a stand mixer on medium-high speed until light and fluffy, scraping the sides when necessary.
- Reduce speed to medium and add eggs one at a time, mixing until combine. (do not over mix). Add vanilla, continue mixing until combined.
- Reduce speed to low and add the flour in three parts, scraping down the sides when necessary.
- Drop two tablespoons of the dough on the baking sheet, spacing two inches apart.
- Bake in the oven for 8 – 10 minutes, just until the edges begin to darken. Cool cookies on the baking sheet.
Line a baking sheet with parchment paper. Preheat oven to 375F.