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Amish Sugar Cookies
Posted By Amy On December 10, 2012 @ 9:53 am In Desserts,In the Kitchen,Recipes | 18 Comments
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!
Cream butter, shortening, sugar, and powdered sugar. Beat in eggs and vanilla until light and fluffy. Add baking soda and cream of tartar. Stir in flour, one cup at a time, until well blended.
Roll dough into balls. (I use my 2 teaspoon cookie scoop to keep them uniform, then roll into balls.) Place balls on a cookie sheet. Dip the bottom of a drinking glass into sugar (to keep it from sticking), then press balls. bake at 375° for 8-10 minutes.
Allow cookies to cool for a couple of minutes, then remove to a wire rack to cool completely. Makes 8 dozen small cookies.
Mix melted butter, sugar, vanilla, and milk until well blended. Add more sugar or more milk to make icing thicker or thinner. Decorate cooled cookies with icing and sprinkles.
*** For sugar cookie cut-outs: Because this makes such a tender cookie, it’s a bit tricky for cut-outs. What works best for me is to keep it cold, use parchment paper, and work quickly! Lay a sheet of parchment paper on a cookie sheet. Place a refrigerated ball of dough on the paper, and cover with another sheet of parchment paper. Roll it out between the two sheets. Remove the top sheet and cut with cookie cutters. Refrigerate again. Once cold, then remove the cookies to bake. Repeat. (Yes, takes time, but if you like cut-outs, these are worth it!)
Sugar cookies: Love ‘em or leave ‘em? Must have cutouts or any shape will do?
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