Perfect Amish Sugar Cookies: An Easy, Crumbly, and Delicious Recipe with Homemade Frosting
In celebration of National Sugar Cookie Day, we’re delighted to share a time-honored recipe that has captured hearts for generations: the beloved Amish Sugar Cookies. This particular version comes from a cherished reader named John, and it consistently delivers a unique, delightful texture that sets it apart. These cookies are wonderfully crumbly and light, almost melting in your mouth as you eat them. While they possess a delicate crispness, they aren’t quite like traditional shortbread, nor would we categorize them simply as butter cookies. On their own, their subtle sweetness provides a perfect canvas, but when adorned with a generous layer of creamy frosting, they transform into an absolutely exquisite treat.
Amish Sugar Cookies: Detailed Ingredient Notes for Best Results
Understanding the role of each ingredient can elevate your baking from good to extraordinary. Here’s a closer look at the components of these delightful Amish Sugar Cookies:
Butter Flavored Emulsion: An Optional Flavor Boost
The butter flavored emulsion is entirely optional, but it’s a fun addition that can subtly enhance the buttery profile of your cookies. Many bakers find that these emulsions, like those from Lorann Oils, offer a more robust and concentrated flavor compared to extracts, as they are oil-based and less prone to evaporating during baking. If you have some on hand or want to experiment, it adds a lovely hint of richness. However, if you prefer to omit it or use a different flavoring – perhaps a touch of almond extract for a marzipan-like note, or lemon zest for brightness – feel free to customize. The cookies will be delicious either way!
Flour Type: The Secret to Lightness
When it comes to flour, the choice can significantly impact the final texture of your Amish Sugar Cookies. Bleached all-purpose flour tends to produce a slightly lighter and puffier cookie, contributing to that desirable delicate, crumbly texture. This is because bleached flour typically has a lower protein content and a finer consistency, resulting in a tender crumb. However, don’t fret if you only have unbleached all-purpose flour; it will absolutely work just as well. Your cookies might be a touch denser, but they will still be wonderfully delicious. For those who enjoy precise baking, weighing your flour (230 grams) is always recommended over cup measurements, as it ensures consistent results every time.
Cornstarch and Cream of Tartar: Texture Enhancers
The inclusion of cornstarch in this recipe is a clever trick to achieve that signature crumbly and tender texture. Cornstarch inhibits gluten development, which prevents the cookies from becoming tough or chewy. It helps create a melt-in-your-mouth quality that makes these cookies so irresistible. Similarly, cream of tartar, often used in snickerdoodles, works with baking soda to create a light and airy lift, contributing to the cookie’s delicate structure and preventing them from spreading too thin. These two ingredients are key to the unique characteristic of Amish Sugar Cookies.
Salted vs. Unsalted Butter: A Matter of Control
The recipe calls for ½ cup of salted butter, which simplifies things by adding the necessary salt directly. If you prefer to use unsalted butter, which many bakers do for better control over the salt content, remember to add ⅜ teaspoon of salt to the dry ingredients. This will ensure your cookies have a balanced flavor profile, as salt is crucial for enhancing sweetness and adding depth.
Sugars: Granulated and Confectioners’
Using both granulated sugar and confectioners’ sugar (powdered sugar) contributes to the unique texture. Granulated sugar provides crispness and sweetness, while confectioners’ sugar contains a small amount of cornstarch, which further tenderizes the dough and helps create a smoother consistency. This combination is essential for the light, powdery mouthfeel of these Amish Sugar Cookies.
For the Frosting: The Importance of Whole Milk
When preparing the frosting, using whole milk is highly recommended. The higher fat content in whole milk contributes to a richer, creamier, and more stable frosting that spreads beautifully and has a luxurious mouthfeel. While skim or low-fat milk can be used in a pinch, they may result in a thinner, less decadent frosting that doesn’t hold its shape as well or crust over as nicely. The goal is a thick, spreadable, and flavorful frosting that perfectly complements the delicate cookies.
Why Choose Amish Sugar Cookies?
Amish Sugar Cookies stand out from other sugar cookie varieties due to their distinctive texture. Unlike traditional roll-out sugar cookies that are often crisp or chewy, these cookies are exceptionally tender, powdery, and almost fragile. Their “fall-apart” quality is not a flaw but a defining characteristic that makes them so delightful. This unique texture makes them an ideal candidate for frosting, as the delicate cookie perfectly balances the sweetness and richness of a creamy topping. They are a testament to simple, wholesome ingredients creating something truly special.
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Recipe: Amish Sugar Cookies with Creamy Frosting
Happy Sugar Cookie Day — Amish Sugar Cookies
Anna
Pin Recipe
Ingredients
For the Cookies
- 1 ¾ cup all-purpose flour (8 oz** weigh for best results or 230 grams)
- ½ cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup salted butter or add ⅜ teaspoon of salt and use unsalted (114 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup confectioners’ sugar (60 grams)
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavored emulsion such as Lorann (optional, for enhanced butter flavor)
For the Creamy Frosting
- 8 tablespoons butter (softened)
- 3 to 3 ¾ cups of powdered sugar (confectioners’ sugar)
- 4 tablespoons of room temperature whole milk (plus more as needed)
- 1 teaspoon vanilla extract
Instructions
For the Cookies:
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Do not preheat your oven just yet, as the cookie dough will need time to chill. This step is crucial for achieving the perfect consistency and preventing excessive spreading during baking.
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In a small bowl, combine and thoroughly whisk together the flour, cornstarch, baking soda, and cream of tartar. Ensure these dry ingredients are well-mixed to guarantee even distribution throughout the dough, contributing to the cookies’ light and airy texture.
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Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the softened butter and both granulated and confectioners’ sugars until the mixture is light and creamy. This creaming process incorporates air, which helps make the cookies tender. Gradually beat in the vegetable oil until fully incorporated, then add the egg and vanilla extract, continuing to beat until the mixture is smooth and well-emulsified. If you’re using butter flavoring emulsion, now is the time to add it.
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Gradually add the dry flour mixture to the wet butter mixture, stirring on low speed until just combined. Be careful not to overmix, as this can develop gluten and make the cookies tough. The resulting dough will be quite soft – similar in consistency to a thick chocolate chip cookie dough – and too pliable to roll immediately. Chill the dough in the refrigerator for at least 30 minutes. This chilling period allows the fats to firm up, making the dough much easier to handle and preventing excessive spreading in the oven.
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Once you’re ready to bake, preheat your oven. For cookies with perfectly golden, browner edges, set the oven to 375 degrees F (190°C). If you prefer a lighter, softer cookie with less browning, preheat to 350 degrees F (175°C).
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Scoop up scant tablespoons of the chilled dough and gently roll them into uniform 1-inch balls. Arrange these cookie balls approximately 2 inches apart on ungreased baking sheets lined with parchment paper or foil. It is crucial *not* to grease the baking sheets or use cooking spray, as this can cause the cookies to spread too much. Bake for 8 to 10 minutes. Baking times may vary depending on your oven, so keep an eye on them. The cookies should look set and slightly puffed, with light golden edges (or slightly browner if baked at 375°F). Let them cool slightly on the baking sheets for a few minutes to firm up before carefully transferring them to a wire rack to cool completely.
For the Creamy Frosting:
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To prepare the frosting, place the softened, room-temperature butter in a mixing bowl. Gradually add the powdered sugar, stirring well after each addition until a crumbly mixture forms. Start with about 3 cups of powdered sugar. Then, add 4 tablespoons of room temperature whole milk. Begin beating the mixture with an electric mixer, gradually adding the remaining powdered sugar and additional milk (a teaspoon at a time) until the frosting reaches a creamy, smooth, and spreadable consistency. Finally, beat in the vanilla extract until fully incorporated. The goal is a rich, luscious frosting that is easy to spread but holds its shape.
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Once the Amish Sugar Cookies have cooled completely, spread a generous layer of your homemade creamy frosting over each one. These cookies truly shine when topped with a thick, sweet frosting!
Notes
Storage & Serving Suggestions
Once frosted, these delightful Amish Sugar Cookies can be stored in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you’ve opted for a frosting with a higher butter content, refrigeration may be preferred, but bring them to room temperature before serving for the best flavor and texture. For an extra touch, consider adding sprinkles, edible glitter, or a few drops of food coloring to your frosting to match any occasion!
Variations to Try
- **Citrus Zest:** Add 1-2 teaspoons of lemon, orange, or lime zest to the cookie dough for a bright, refreshing flavor.
- **Almond Extract:** Swap half of the vanilla extract with almond extract in both the cookies and frosting for a classic, nutty aroma.
- **Spices:** A pinch of nutmeg or cardamom in the dough can add a subtle warmth, especially during the holidays.
- **Cream Cheese Frosting:** For a tangier twist, you can easily adapt the frosting to a cream cheese version. Simply use 4 oz (half a block) of softened cream cheese along with 4 tablespoons of butter, then gradually beat in powdered sugar and milk until you reach your desired consistency.
A Timeless Treat for Every Occasion
Amish Sugar Cookies, with their delicate texture and sweet simplicity, are more than just a recipe; they’re a comforting tradition. Whether you’re celebrating a holiday, preparing for a special gathering, or simply craving a homemade treat, these cookies deliver pure joy. The easy-to-follow steps make them accessible for bakers of all skill levels, and the versatility to customize the frosting or add unique flavor notes ensures they’ll become a favorite in your household. So, gather your ingredients, follow John’s cherished recipe, and experience the timeless delight of these exceptional sugar cookies. They truly are a perfect way to celebrate National Sugar Cookie Day, or any day you desire a touch of sweet, crumbly bliss.