Classic Amish Sugar Cookies
Classic Amish Sugar Cookies
Introduction
Savor the timeless comfort of these tender, melt-in-your-mouth Classic Amish Sugar Cookies. This recipe is a cherished tradition, known for its simple ingredients and incredibly soft texture, making it perfect for sharing warmth and joy with loved ones. It's a sweet reminder that some of the best things in life are also the simplest.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar, plus more for rolling
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk (whole or 2%)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter and 1½ cups granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour in the milk and mix until the dough comes together. The dough will be soft.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much.
- Once chilled, lightly flour a clean surface and roll out the dough to about ¼-inch thickness. Dip a round cookie cutter (about 2-3 inches) in granulated sugar, then cut out cookies. Re-roll scraps as needed.
- Place the cut cookies about 1 inch apart on the prepared baking sheets. Sprinkle the tops with a little extra granulated sugar if desired.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set but still look soft. Do not overbake for the chewiest texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Chill the Dough: Don't skip the chilling step! It’s crucial for preventing the cookies from spreading too thin and helps create that classic soft, chewy texture.
- Don't Overbake: For perfectly soft sugar cookies, remove them from the oven when the edges are just barely golden and the centers still look slightly underdone. They will continue to set as they cool.
- Flour Lightly: When rolling out the dough, use just enough flour on your surface and rolling pin to prevent sticking. Too much flour can make your cookies dry and tough.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and softness.
- Make Ahead: The dough can be made a day in advance and stored in the refrigerator, tightly wrapped, or frozen for up to 3 months. Thaw in the refrigerator before rolling.
Nutrition Facts (per serving)
- Calories: 150
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 0.5g
- Sugar: 10g
- Sodium: 80mg
Frequently Asked Questions
- Q: Why do Amish sugar cookies use cream of tartar? A: Cream of tartar provides a subtle tangy flavor and helps to give the cookies their characteristic soft, chewy texture while also preventing sugar from crystallizing, resulting in a smoother mouthfeel.
- Q: Can I use a different type of fat? A: While butter is traditional and offers the best flavor and texture, you could potentially use a butter-flavored shortening for part of the butter, but results may vary in flavor and spread. We highly recommend sticking with unsalted butter.
- Q: Can I frost these cookies? A: Absolutely! These cookies are wonderful plain, but also make a great base for a simple glaze, buttercream, or royal icing if you want to add an extra layer of sweetness or decoration.
- Q: My cookies are spreading too much. What went wrong? A: Common culprits include not chilling the dough enough, your butter being too soft (warm) when mixed, or your oven temperature being too low. Ensure your butter is softened but still cool to the touch, and definitely chill that dough!