Description
These Amish Sugar Cookies are classic, soft, and perfectly sweet treats made with simple ingredients. Rolled in sugar and baked until lightly golden, they deliver a tender crumb and a delightful melt-in-your-mouth texture. Perfect for any occasion, these cookies are easy to make and sure to please cookie lovers of all ages.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For Coating
- 1 tablespoon sugar (for rolling)
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 the cookies from sticking.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Set this mixture aside for later use.
- Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter together with the granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes, which helps to incorporate air for better texture.
- 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 to add flavor.
- Combine Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined to avoid overworking the dough.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each portion into a ball. Roll the dough balls in the tablespoon of sugar to coat their surfaces evenly.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly using the bottom of a glass or your fingers to help them spread evenly during baking. Bake in the preheated oven 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 after removing them from the oven to allow them to set. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough after adding the dry ingredients to maintain tender cookies.
- Rolling the dough balls in sugar gives a nice slight crunch and sweetness on the outside.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a festive touch, consider adding colored sugar or sprinkles before baking.
