Description
These Amish Sugar Cookies are classic, soft, and buttery treats rolled in sugar and baked to perfection. Perfect for any occasion, they deliver a delightful balance of sweetness and a tender crumb with a hint of vanilla.
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 sticking.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Set aside.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract to combine well.
- Combine Dry Ingredients and Milk: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Start and finish 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 into a ball. Roll these dough balls in the tablespoon of sugar to coat evenly.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly using the bottom of a glass or your fingers. Bake in the preheated oven for 8-10 minutes, until the edges turn lightly golden but centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugar.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Cookies may appear soft when first removed from the oven but will firm up as they cool.
- Storage: Keep the cookies in an airtight container at room temperature for up to one week.
