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!
Servings 36
Ingredients
- 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
Instructions
- 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.
Notes
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.