Amish Sugar Cookies

These are the sugar cookies of my childhood, and nothing quite compares!  I’m a bit of a sugar cookie snob, generally bypassing professional cut-outs.  It seems that whatever looks too good to eat generally doesn’t taste worth eating.

Buttery, tender, and even a little crispy, I cranked out 8 dozen of these Amish Sugar Cookies Saturday morning for my girls to hand out at our Tiny Town Christmas parade.  They are melt-in-your mouth delicious!

Sugar cookies:  Love ‘em or leave ‘em?  Must have cutouts or any shape will do?

 

 

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Comments

  1. You are right, Amish Sugar Cookies are the best kind of sugar cookie!! They are at the top of my list for best cookie ever…so good!

  2. I prefer gingerbread cookies to sugar, because I’m a spicy kind of gal. ;) For sugar-type cookies, I MUST have my German grandma’s (the recipe goes back way before her) Sour Cream Cookies. http://www.parentingmiracles.net/2009/02/perfect-holiday-cookie/ They’re tender with a rich zing to them. They’re pretty– and I do cut them out– but you need to keep the dough super cold and keep plenty of flour on hand. :) Yours look yummy– and what a fun way to bring joy to Tiny Town!

  3. Is the shortening necessary? Could I use twice the amount of butter instead? I usually only bake with butter and don’t keep shortening on hand. Do you use the shortening sticks or the tub? Thanks.

    • Unfortunately, it is. And honestly, that’s why I quit making these a few years ago when I banned shortening from our home. ;) But when I found palm shortening… game on! :) If you use twice the amount of butter you will end up with a very flat, runny (albeit tasty!) cookie mess.

  4. What about using oil instead of shortening? I don’t use shortening either, but I have had some luck with subbing oil in smaller quantities. Hmmm….I think I’ll just have to try it. :)

    • Let me know how they hold up for you! :) I’m thinking the oil would make them greasy, but maybe if you do the smaller amount like you said, you’d be fine.

      • I used 1/2 cup veg oil and it worked. Of course I have no idea how they compare to ones made with shortening. I didn’t try to make cut outs with them. I’ll have to look for palm shortening so I can try them.

  5. These are like my grandma’s but she used only 1 cup of oil in her recipe. Delicious.

  6. I’m going to try these today!

    BTW, do you have a plugin for your printable recipe form or is it part of your theme? I really like it. :)

  7. These are delicious! I’m also a sugar cookie snob, and have never found a good homemade sugar cookie recipe (until now). But we always bake and decorate sugar cookies as part of our Christmas fun. This year, I’ll actually enjoy eating them!

    BTW, I made butter work just fine. I had planned on making sugar cookies today, but switched to your recipe at the last minute. I didn’t have enough shortening on hand (my last 1/4 cup that I couldn’t bring myself to throw away; I almost never use it, and can now start using palm; yay!) I ended up using 1/4 cup shortening, 1/4 cup coconut oil, and 1/2 cup butter in place of the 1 cup shortening. Just refrigerate the dough before baking. It also helped to put the cookies in the fridge for a few minutes after flattening, but before baking. I think using all butter would work just fine this way, too.

  8. Is the melted butter that is listed in the icing ingredient list an error? I see it in the ingredients but not in the instructions. Thanks for the wonderful recipe! We’re trying these tonight!

  9. Where do you find palm shortening? What is it?

    • I buy mine from Tropical Traditions, but I’ve also seen it on Amazon (I can’t attest to the quality of that brand, though). It’s basically a real food alternative to “crisco” shortening that does have some health benefits.

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