Amish Sugar Cookies



My entire childhood into my early adulthood, every Christmas one of my dad's employees would make our family her special Christmas cookies. They were normally cut into holiday shapes, incredibly thick.... I swear they were at least a centimeter thick, and then topped with sprinkles. Some years, she would use the same dough, fold in candies or chocolate chips, and bake them as a drop cookie.

They were unlike any cookie I have ever eaten in my life. Sugar cookie like, but milder in flavor, supper soft.... and just plain old perfect!



When my dad had an aneurysm when I was 16, he was unable to go back to work... and those Christmas cookies? They slowly stopped coming home. So for the last 10-15 years I've craved them every winter, and have spent many many days trying to recreate the recipe in my own kitchen.

Then one day I stumbled upon an article about Amish Sugar Cookies. They looked very similar to the drop version of my dad's long time employee. So I gave them a try.




A few test batches, many adaptions.... I think I have come close! They are slightly more rich in flavor, I think it's because I bake with butter, and the more I think on it, I suspect her cookies were made with margarine or crisco.

Regardless to the butter vs. margarine or shortening, these sugar cookies are the best of the best. The dough is too sticky to be a cutout cookie, but they are just so good, and simple they honestly are perfect as a drop cookie with just a sprinkling of sugar.



Amish Sugar Cookies
Ingredients:

1/2 cup unsalted butter
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup powdered sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cream of tartar
2 1/2 cups all purpose flour
Sparkling sugar for sprinkling

Directions:

Preheat oven to 350.

In a large mixing bowl cream butter, oil, granulated and powdered sugar together.

Mix in one egg and the vanilla extract.

In a separate bowl, sift baking soda, salt, cream of tartar and flour together.

Mix into the wet ingredients.

Once the batter has come together, using a 1tbs cookie scoop, place cookie scoops onto a parchment paper cookie sheet about 2 inches apart.

Sprinkle cookies with sparkling sugar.

Bake for about 12 minutes, or until the bottoms slightly turn golden. Remove from oven.

Allow the cookies to sit for 5 minutes before placing on cooling racks.

Recipe yields about 2 dozen cookies.


1 comment

  1. Man do I wish I had a big plate of these in front of me right now. They look amazing.

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