Amish Sugar Cakes

Amish Sugar Cakes

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"Big, soft, Amish sugar cookies, called sugar 'cakes'."
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Ingredients

30 m servings 186 cals
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Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.

Reviews

46
  1. 61 Ratings

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Most helpful positive review

This is very similar to a recipe my family has been using since before I was born! Use a tsp instead of a tbsp of baking soda, omit the cream of tarter, and replace the shortening with butter, a...

Most helpful critical review

These cookies are tasty but not wonderful. I would recommend halving the recipe. It was like the never ending bowl of batter. I must have already made 60 cookies and then just dumped the remaind...

This is very similar to a recipe my family has been using since before I was born! Use a tsp instead of a tbsp of baking soda, omit the cream of tarter, and replace the shortening with butter, a...

As a fan of soft cookies, I thought these were really good. If you leave them in the oven too long, they will be hard -- pull them out too early and they fall apart. You can tell the cookies a...

this recipe is excellent, these were the best sugar cookies i have ever made. i didn't have buttermilk, so i used 1 Tbsp vinegar and 1 cup milk instead, and they were still so very chewey and ta...

These have been my favorite cookies since I was a little girl. So light and not too sweet. My recipe calls for 4 cups of flour and the batter is perfect. I also just use milk soured with 1 Tblsp...

These cookies are tasty but not wonderful. I would recommend halving the recipe. It was like the never ending bowl of batter. I must have already made 60 cookies and then just dumped the remaind...

these are fabulous! they are huge and soft and puffy! the batch makes about a thousand cookies so i chilled 1/2 for later but ended up making them anyways because my husband and i couldnt stop ...

This reminds me of my grandmother's soft sugar cookies but a little dfferent. If you are expecting sweet sugar cookie, this is NOT the one for you. But it is the kind that I like best! I adde...

This really was the best sugar cookie recipe--ever! So very easy and quick. I was concerned over very soft and runny batter, but shouldn't have been,,,,,,,,, turned out perfect.

These are awesome, they never last long even though the recipe makes about 3 dozen cookies. I make them about 3 times a month, I made the mistake of making them with butter one time and they fla...