Soft, puffy, melt-in-your-mouth Amish Sugar Cookies, but made bakery-style, big, fat, tall, and thick! These sugar cookies could not be easier and they’re made with common pantry ingredients. Top these Big Fat Amish Sugar Cookies with your favorite icing and sprinkles or nuts for an extra special cookie!
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This isn’t a “new” recipe, so I’ll keep this short & sweet. Today’s post is more like a PSA.
Amish Sugar Cookies have proved to be immensely versatile. Just for fun, I experimented with making these cookies exceptionally sizable, and the results were wonderful.
Whether I make these cookies dinky, using just a scant teaspoonful of dough (yes, that tiny of an amount), or I make them from large, golf ball or mandarin orange-sized mounds of dough, they turn out beautifully. No matter the size, these cookies are the BEST.
For Big Fat Amish Sugar Cookies, the basic recipe is the SAME. Ingredients and preparation are identical to the original.
The only differences are:
- Scooping a larger ball of dough, obvi. Slightly larger than the size of a golf ball. A large rounded scoop; and
- Adding 4-5 minutes baking time.
Amish Sugar Cookies can be made into tiny, little, petite cookies, or rather gargantuan, thick, bakery-style cookies. Exciting!
With many cookie recipes, in order to make big, fat cookies, you need to tweak the dough. For example, you can’t just take any chocolate chip cookie recipe and scoop bigger dough balls and expect the same result as regular-sized cookies. The edges burn, while the center can be soggy or undercooked, or they spread too much and become pancakes.
Usually adjustments must be made.
Big Fat Amish Sugar Cookies are still soft, puffy, flaky, buttery, rich, melt-in-your-mouth cookies, just like their “normal”-sized counterparts. The texture and flavor is unchanged. They’re just an oversized cookie! Bigger, fatter, and taller. Magical!
I seriously don’t know of a more versatile cookie recipe in all existence. I’ve tested this one eight ways to Sunday, and it’s as reliable and adaptable as it gets.
To peruse through every other variation of Amish Sugar Cookies that I’ve come up with, take a look here –>
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Chocolate Cherry Amish Sugar Cookies
- Pecan Praline Amish Sugar Cookies
- Iced Maple Amish Sugar Cookies
- Pumpkin Spice Latte Amish Sugar Cookies
- Iced Chai-Spiced Amish Sugar Cookies
- Thin Crispy Amish Sugar Cookies
- Iced Almond Sugar Cookies
- Iced Lemon Amish Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
- Peppermint Amish Sugar Cookies
- Butter Pecan Amish Sugar Cookies
- Chocolate Chip Amish Sugar Cookies
- Pistachio Coconut Amish Sugar Cookies
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Brown Butter Amish Sugar Cookies
- Snickerdoodle Amish Sugar Cookies with Cinnamon Icing
- Strawberry Amish Sugar Cookies
Big Fat Amish Sugar Cookies
Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! These sugar cookies could not be easier and they’re made with common pantry ingredients! This particular recipe produces a bakery-style, big, fat, thick sugar cookie, and they're seriously magical!
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and vanilla.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!
Line baking sheets with parchment paper or silicone baking mats. It is not a must to use parchment or silicone mats, but I find that my cookies don't stick, and even more importantly, they don't spread! They stay puffier and thicker!
Drop dough by large rounded tablespoonfuls onto baking sheets -- golfball-sized mounds. I *highly* recommend using a cookie scoop -- it helps cookies achieve a thicker and taller result, without needing to intentionally "mound" the dough, and it also helps with roundness, uniformity, and even baking.
Bake at 375 for 9-10 minutes, rotate the pan 180 degrees, and then bake another 4-5 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.
These are good for at least a week, but best within the first 3-4 days. After a few days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well! Iced or plain, they freeze beautifully.