Use this easy Amish sugar cookies recipe for your holiday baking extravaganza! Melt in your mouth delicious, using only pantry staples, and everyone loves them!
Preheat the oven to 375°. Line two baking sheets with parchment paper and set aside.
In the bowl of a standing mixer, beat together butter, vegetable oil, granulated sugar, and powdered sugar. Add the eggs and vanilla and beat for 2 minutes longer, scraping down the sides of the bowl as needed.
Mix together flour, baking soda and cream of tartar in a separate bowl.
With the mixer running on low speed, add the flour mixture a couple spoonfuls at a time until the dough is evenly combined.
Use a cookie dough scoop to drop spoonfuls of the dough onto prepared baking sheets. Bake for 7-8 minutes until just lightly golden brown on the bottom edges.
Transfer baked cookies to cooling racks.
Notes
STORAGE: Store cookies in an airtight container for up to 5 days or freeze up to 3 months.NOTES: Dough does not need to be chilled. Chilling the dough does not make a difference in the spread or consistency of the cookies - if you want to chill the dough, go ahead! But you can also simply mix and scoop right onto the baking sheets.Parchment paper is optional. Some cookies will spread differently when cooked on parchment paper, but there is no difference with this recipe. Parchment paper makes cleanup a breeze, but you can also bake the cookies right on your ungreased cookie sheets.These are soft and melt in your mouth, thanks to the addition of the powdered sugar and the cream of tartar. Using half vegetable oil (half butter) and just vanilla extract makes for a very mild sweet cookie. You could also add almond extract for more flavor.