Amish Cookies

These Amish cookies are deceptively plain-looking but have a secret: using both butter and corn oil in the same dough. The butter brings flavor while the oil keeps them impossibly tender and light. Combined with two kinds of sugar (granulated and powdered), you get a cookie that practically dissolves on your tongue.

The double-sugar approach isn’t just about sweetness. Powdered sugar contains a small amount of cornstarch that inhibits gluten development, making the cookies more delicate and less chewy than an all-granulated recipe would be. The result is a soft, almost shortbread-like texture that crumbles gently when you bite in.

Cream of tartar paired with baking soda is the old-school leavening combination that predates modern baking powder. It gives these cookies a slight tang and an incredibly tender rise. The cream of tartar also helps prevent the sugar from crystallizing, keeping the surface smooth.

Rolling the dough into small balls and pressing flat with a sugar-dipped glass gives each cookie a sparkly, slightly crunchy top surface while the inside stays soft. Eight dozen cookies from one batch means these are built for sharing, bake sales, and filling up the cookie jar.

Kitchen Tips

• Check the cookies before 8 minutes. They should look barely set and slightly underdone. They firm up as they cool, and overbaking turns them crispy instead of melt-in-your-mouth
• Dip the glass in sugar before pressing each ball. It prevents sticking and adds that glittery sugar crust
• Let the cookies cool on the baking sheet for 2 minutes before transferring to a rack. They’re fragile when hot
• Store in an airtight container at room temperature. The oil in the dough keeps them soft for up to a week

Variations

• Add almond extract instead of vanilla for a more distinct, nutty flavor
• Roll the balls in colored sugar for holidays or special occasions
• Press a thumbprint into each ball before baking and fill with jam after cooling for thumbprint cookies