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Amish Sugar Cookies
SUBMITTED BY:
Heather Newcomer
PHOTO BY:
Connie M.
"This cookie is a very soft sugar cookie that is made with a batter rather than a dough, but is really good."
RECIPE RATING:
Read Reviews
(44)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
Original recipe yield 6 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups vegetable oil
1 1/2 cups white sugar
2 eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
3/4 teaspoon salt
3/4 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix together vegetable oil (yes, 1 1/2 cups of vegetable oil), sugar and eggs. Mix in the flour, baking soda, baking powder, buttermilk, salt and vanilla.
Pour teaspoon-sized amounts of batter onto cookie sheets, leaving plenty of room in between. These cookies will puff up and get large.
Bake for 8 to 10 minutes.
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REVIEWS
Reviewed on Sep. 17, 2003 by BLUENOVA
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BLUENOVA
Sep. 17, 2003
These are great fluffy cookies. I used 1 cup margerine and 1/2 cup olive oil because that is what I had. I also used regular milk instead of buttermilk. I topped them with sprinkles. They are a hit.
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7 users found this review helpful
These are great fluffy cookies. I used 1 cup margerine and 1/2 cup olive oil because that is...
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Reviewed on Oct. 23, 2004 by WILLOWANDTREVOR
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WILLOWANDTREVOR
Oct. 23, 2004
This is cake. For the love of God. And I don't mean 'it's a piece of cake.' It is a cake recipe. The Amish Sugar cake recipe is nearly identical. Please, if you truly are craving cookies in your dorm room on a cold October night, please DON"T MAKE THIS. It was a waste of ingredients and time, and now we have to go to the store to get cookies.
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5 users found this review helpful
This is cake. For the love of God. And I don't mean 'it's a piece of cake.' It is a cake...
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Reviewed on Aug. 18, 2004 by
Bon Vivant
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Bon Vivant
Aug. 18, 2004
Tried this recipe this morning. It makes A LOT! Next time I might scale down the recipe. The cookies turned out wonderfully - soft and fluffy! I sprinkled them with cinnamon and sugar. I actually live in Lancaster County, PA, and I have to say, these are very very close to what you might buy at Amish markets or country stores! :D
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5 users found this review helpful
Tried this recipe this morning. It makes A LOT! Next time I might scale down the recipe. The...
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Reviewed on Jan. 25, 2004 by
MRSBRAUN
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MRSBRAUN
Jan. 25, 2004
I thought that the nay-sayers were just being mean, but these cookies are indeed strange. I followed the recipe, but I certainly didn't get anything that I could pour. I got an oily, soft dough, which I spooned up and patted into rounds. They baked in about 8 minutes, but they never spread, even a bit, and they didn't puff. I can't say that they're awful, but they certainly aren't tasty, either. They're bland. Very bland.
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5 users found this review helpful
I thought that the nay-sayers were just being mean, but these cookies are indeed strange. I...
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Reviewed on Dec. 9, 2003 by Miss Molly
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Miss Molly
Dec. 9, 2003
If you are looking for a soft melt in your mouth sugar cookie this is NOT it. If you are looking or something with the texture of a rubbery pancake with a little flavor you have you match. I have never thrown away a batch of dough after the first two sheets, but this wasn't worth scraping of the pan. Sorry.
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5 users found this review helpful
If you are looking for a soft melt in your mouth sugar cookie this is NOT it. If you are...
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Reviewed on Sep. 17, 2003 by CHIRPDEE
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CHIRPDEE
Sep. 17, 2003
I am a 13 year old who made these cookies with my 10 year old brother and 8 year old sister. They loved making them and eating them! Sprinkles go great, and the buttermilk can be substituted with milk. Nice and soft, and good! They taste like soft vanilla wafers.
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4 users found this review helpful
I am a 13 year old who made these cookies with my 10 year old brother and 8 year old sister....
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Reviewed on Sep. 14, 2003 by
Jennifer : )
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Jennifer : )
Sep. 14, 2003
These cookies are just like the ones my Grandma taught me to make except she used more flour (5-6 c flour) and rolled out the dough. She always cut big round cookies using a upside down glass and topped each cookie with some sugar. Biggest thing to remember ***DO NOT overmix the dough or you will have rubbery/tough cookies*** Thanks for sharing the recipe. YUM!!!
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4 users found this review helpful
These cookies are just like the ones my Grandma taught me to make except she used more flour...
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Reviewed on Feb. 25, 2008 by
Monica-FC
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Monica-FC
Feb. 25, 2008
I still make this recipe as my hubby and I love this recipe so much as do friends that I give this to when I share the cookies with. they cannot believe how soft they stay in the container and how soft they are to begin with. Plus i even sprinkle them with sugar before i bake. plus if you make these christmas just sprinkle before you bake with color sugar, what a holiday feel.
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3 users found this review helpful
I still make this recipe as my hubby and I love this recipe so much as do friends that I give...
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Reviewed on Nov. 15, 2003 by MICHELEINNZ
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MICHELEINNZ
Nov. 15, 2003
This cookie is very blah. The amount of oil is shocking and unfortunately, the cookie tasted more like vegetable oil than anything else. They did get big and puffy though. Perhaps it would be improved with some kind of icing, but I think I'd rather stick with a regular sugar cookie.
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3 users found this review helpful
This cookie is very blah. The amount of oil is shocking and unfortunately, the cookie tasted...
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Reviewed on Oct. 8, 2003 by KATELYNPAIGE
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KATELYNPAIGE
Oct. 8, 2003
I will not be using this recipe again. After 10 minutes in the oven, they were still white. Once they were finally done, I tried one, and it tasted more like bread than a cookie. They did not get "big and soft" at all.
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3 users found this review helpful
I will not be using this recipe again. After 10 minutes in the oven, they were still white. ...
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