In honor of National Sugar Cookie Day, here’s an old recipe that I’ve really grown to appreciate over the years — Amish Sugar cookies. The recipe is from a reader named John. The cookies are crumbly and light and kind of fall apart when you eat them; but they’re not like shortbread and I wouldn’t call them butter cookies, either. They’re kind of boring on their own, but with frosting they are excellent.
The butter flavored emulsion is completely optional, but I bought some at Michael’s a while back and like to put it in Amish Sugar Cookies just for fun. I think it adds a little hint of flavor. Feel free to leave it out completely or add another flavoring.
Happy Sugar Cookie Day — Amish Sugar Cookies
- 1 3/4 cup all-purpose flour 8 oz** weigh for best results (230 grams)
- 1/2 cup cornstarch
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 cup salted butter or add 3/8 teaspoon of salt and use unsalted (114 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup confectioners’ sugar (60 grams)
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 teaspoon butter flavored emulsion such as Lorann optional
- 8 tablespoons butter softened
- 3 to 3 3/4 cups of powdered sugar
- 4 tablespoons of room temperature whole milk plus more as needed
- 1 teaspoon vanilla
- Do not preheat the oven yet because you'll be chilling the dough.
- In a small bowl, thoroughly stir together flour, cornstarch, baking soda and cream of tartar.
- Using an electric mixer, beat the butter and both sugars until creamy. Gradually beat in the oil; beat in the egg and vanilla until smooth. Add some butter flavoring if you like.
- Gradually stir flour mixture into butter mixture. Batter should be too soft to roll — it’s similar to chocolate chip cookie dough in thickness. Chill the dough for about 30 minutes so that it’s easier to shape into balls.
- When ready to bake, preheat the oven to 350 degrees F. For browner edges, preheat to 375 degrees F.
- Scoop up scant tablespoons of dough and shape into 1 inch balls. Arrange the balls about 2 inches apart on ungreased or parchment or foil lined (do not grease or use spray) baking sheets and bake for 8 to 10 minutes (may take longer). Let cool slightly on baking sheets, then transfer to a rack to cool completely.
- To make the frosting, put the room temperature butter in a bowl. Gradually add as much sugar as you can, stirring well, then add a little milk. Start beating with an electric mixer and continue adding sugar and milk until frosting is creamy. Add vanilla.
- Spread over cooled cookies