Description
Amish Sugar Cookies are soft, buttery, and lightly sweetened cookies that offer a tender texture with a delicate flavor. These classic American cookies are perfect for any occasion, bringing a nostalgic comfort with every bite. Made with simple pantry staples and easy steps, they yield cheerful, melt-in-your-mouth treats that are slightly crisp on the edges and chewy in the center.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon granulated sugar (for rolling)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Set this mixture aside.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract until the mixture is smooth.
- Combine Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined to keep the dough tender.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each ball in granulated sugar to coat evenly.
- Bake: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly using the bottom of a glass or your fingers. Bake for 8 to 10 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, remove from oven as soon as edges turn light golden; centers will stay soft.
- Customize by rolling dough in colored sugar or sprinkles before baking for a festive look.
- Substitute almond extract for vanilla extract for a different flavor profile.
- Chilling the dough for 30 minutes before baking can help cookies hold their shape and improve texture.
- You can freeze baked cookies for up to 3 months; thaw before serving.
- To make gluten-free, replace all-purpose flour with an equal amount of gluten-free all-purpose flour blend.
- Sour cream in the recipe can be substituted with plain Greek yogurt for similar richness and tenderness.
