Amish Sugar Cookies melted in your mouth | Little Luna

Amish Sugar Cookies melted in your mouth | Little Luna

Amish sugar cookies are not complicated, simple and elegant. This quick biscuit is soft and thick!

No rolling, no cutting and no cooling allow you to quickly enjoy delicious dishes. For more delicious sugar cookie magic, try sugar cookie bars, lemon sugar cookies and delicious chewy sugar cookies.

Simply delicious

Amish sugar cookies are simple to make and require very few ingredients. According to the tradition of the Amish people, they are handmade without an electric mixer.

A version of sugar biscuit has existed since the 1700s, and it is said to have originated in Pennsylvania. Amish sugar biscuits are made with powdered sugar and vegetable oil. Can not replace sugar and butter-except for them.

This gives them a very thick texture. These amish cookies are soft and fluffy, but still dense and firm. They are really creamy, rich and flaky.

How to make amish biscuits

Prepare. Grease the cookie sheet and preheat the oven to 375°F/190°C

Wet ingredients. In a large bowl, add butter, oil, sugar, and confectionery sugar. Mix them together until smooth. Add eggs one at a time and beat between each egg. Add vanilla.

Dry ingredients. In a separate bowl, whisk together the flour, baking soda, tartar powder, and salt. Add the flour to the sugar mixture and stir until just combined.

bake. Place a teaspoon of dough on the greased cookie sheet. Bake for 8-10 minutes, or until the bottom is light brown. Remove from the oven and let the biscuits cool on a metal rack.

cut out

Although these biscuits can be placed on biscuit slices without rolling and cutting like other sugar biscuits, they can also be made as cut pieces.

1. Cooling the dough-all the way
2. Divide the dough into softball-sized pieces.
3. Process one part at a time and refrigerate the rest.
4. Roll this part about 1/4 inch thick and use a cookie cutter of the basic shape to press out the shape.
5. Place the shapes 2 inches apart on the baking sheet and bake for 6-8 minutes. Cool on the biscuits on the baking tray.

Change + storage

frost: These are delicious and can be eaten without icing, but you can definitely add icing if you want.Another first-class idea

• Roll the dough into the cinnamon sugar mixture
• Sprinkle the rolling balls with Jimmy or colored sugar.
• Drizzle with chocolate or caramel
• Sprinkle with powdered sugar
• Pour the glaze on the biscuits.

Save a batch for later use Frozen dough Up to 3 months. Store the dough in a large log shape, cookie dough ball, or cut shape.

• Log shape: Wrap the logs with plastic wrap and aluminum foil. Thaw before forming and baking.
• Dough balls/cuts: Put it on the tray and put it in the refrigerator. Once they are frozen (about an hour), transfer them to a freezer-safe container. To bake from a frozen state, increase the baking time by 2-3 minutes.

Shop Biscuits can be stored for up to one week in an airtight container. freeze Up to 3 months. If they are frosted, make sure that the frost has solidified before stacking. As a precaution, place a piece of wax paper between the layers.

Try more cookies:

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 8 minutes

Total time 18 minutes

Serving 36

Calories 193 kcal

Author Little Luna

• 1 cup butter softened
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup confectioners sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon tartar powder
• 1/2 teaspoon salt

• Grease the cookie sheet and preheat the oven to 375°F/190°C

• In a large bowl, add Butter, oil, white sugar and confectionery sugar. Mix them together until smooth. Add eggs one at a time and beat between each egg. Add vanilla.

• In a separate bowl, whisk together the flour, baking soda, tartar powder, and salt. Add the flour to the sugar mixture and stir until just combined.

• Place a teaspoon of dough on the greased cookie sheet. Bake for 8-10 minutes, or until the bottom is light brown. Remove from the oven and let the biscuits cool on a metal rack.

• Optional: Pour glaze on the biscuits.

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