Best Amish Cookies Recipes

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture., Drop by small teaspoonfuls onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 400°F.
• In a very large mixing bowl, cream together; eggs, sugar, and oil.
• Add buttermilk, baking soda, salt, baking powder, and vanilla extract.
• Gradually beat in flour, and beat until mixture is smooth.
• Allow batter sit for about 5 minutes after beating in all the flour.
• Pour by 1/4 cupfulls onto a greased cookie sheet.
• Sprinkle tops of cookies with cinnamon sugar.
• Bake at 400° for 7-8 minutes. Watch carefully and do not overbake.
• If the cookie springs back when touched, it's done.

AMISH OATMEAL WHOOPIE PIE COOKIES

Steps:

• For oatmeal cookie mixture -- cream butter, sugar and eggs.
• Sift together flour, salt and baking powder and add to creamed mixture.
• Add cinnamon and oatmeal.
• Mix well. Add soda to hot water and add to batter -- mix well.
• Drop by tblspoon onto greased cookie sheet;
• bake 19-15 min in 325* oven.
• For filling, combine egg white, vanilla, milk and 1 cup of powdered sugar.
• Cream well.beat in mixing bowl about 10 minutes.Add rest of ingredients and beat an additional 2-3 minutes.
• Put filling between 2 cookies.
• Wrap each whoopie pie cookie in plastic wrap.

AMISH RAISIN COOKIES

Steps:

• In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.

AMISH COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.

TRADITIONAL AMISH SUGAR COOKIES

Steps:

• Mix granulated sugar, powdered sugar, butter, and cooking oil together.
• Add eggs, mix again.
• Add flour, cream of tartar, vanilla, and baking soda mix together.
• Drop small balls of dough on cookie sheet.
• Pour a small amount of granulated sugar in a bowl.
• Dip bottom of a cup in the small bowl of sugar.
• Then slightly flatten dough with the bottom of cup.
• Bake in oven at 375 degrees.
• Bake for about 10-12 minutes or until lightly brown.

AMISH SOFT RAISIN COOKIES

Steps:

• Add boiling water to raisins.
• Cook 5 minutes. Set aside to cool.
• Cream crisco and sugar. Add eggs and vanilla -- and beat well.
• Sift together flour, baking powder, baking soda, salt and spices.
• Add alternately with raisin liquid to creamed mixture.
• Stir in raisins and nuts.
• Chill dough several hours or overnight.
• Drop by teaspoonsful onto greased cookie sheet.
• Bake at 350* for 12 minutes.

AMISH OATMEAL COOKIES

Steps:

• Grind raisins and peanuts through food grinder, set aside.
• Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs.
• Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon.
• Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden brown.

AMISH OATMEAL COOKIES

Steps:

• To grease cookie sheets: Grease cookie sheets lightly. Too much shortening on the baking sheet will cause cookies to spread and edges will be too thin and too brown. Do not use butter or margarine to grease sheets.
• Grind raisins and peanuts in food grinder, using medium blade; set aside.
• Sift together 6 cups flour, baking powder, salt, cinnamon and nutmeg into very large bowl or dishpan. Cut in lard until mixture forms fine crumbs, using pastry blender. Add ground raisin mixture, sugar and oats. Mix well., using hands if necessary.
• Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs to buttermilk mixture. Beat with rotary beater until blended.
• Add buttermilk mixture to flour mixture; mix well with spoon. Drop mixture by heaping teaspoonfuls or a small ice cream scoop, about 3 inches apart, on greased baking sheets. Flatten each with bottom of drinking glass dipped in flour to 2 ½ inch round.
• Beat remaining egg in small bowl until blended. Brush tops of each round with egg.
• Bake in 375°F oven 8 to 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 4 ½ dozen.
• Farm Journal's Complete Home Baking Book.

AMISH SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together vegetable oil (yes, 1 1/2 cups of vegetable oil), sugar and eggs. Mix in the flour, baking soda, baking powder, buttermilk, salt and vanilla.
• Pour teaspoon-sized amounts of batter onto cookie sheets, leaving plenty of room in between. These cookies will puff up and get large.
• Bake for 8 to 10 minutes.

AMISH BUTTERMILK COOKIES

Steps:

• preheat oven to 425*.in a large bowl, cream together sugar and crisco -- beat in the eggs, one at a time, then stir in the vanilla.combine the flour, baking powder, baking soda and salt.in seperate bowl -- and then add to the creamed mixture alternately with buttermilk.
• drop by rounded tspful 2" apart onto greased sheet.
• bake at 425* for 6-8 minutes.
• allow cookies to cool 5 minutes before removing to rack to cool completely.

AMISH SUGAR COOKIES WITH FROSTING

Steps:

• Cream sugar, crisco and eggs, add sour cream and vanilla.gradually blend in remaining ingredients.mix well.cover and refrigerate overnight --
• drop by tspful on ungreased cookie sheet --
• flatten slightly with bottom of sugar coated glass --
• bake at 3508 for 9-11 minutes --
• cool completely on wire rack.
• to prepare FROSTING:.
• add sugar and water to a small saucepan, bring to a boil, stir and boil till sugar dissolves, remove from heat and pour into a medium bowl, set aside to cool to lukewarm --
• blend in powdered sugar, mix well, add crisco and vanilla and blend till smooth and creamy.

AMISH SUGAR COOKIES, LANCASTER COUNTY - THE REAL DEAL!

Steps:

• Mix oil& sugar.
• Add beaten eggs& mix well.
• Mix together dry ingredients, then add to above mixture alternately with evaporated milk.
• Add vanilla.
• Drop onto cookie sheets, and sprinkle w/ crumb mixture.
• Bake 10-12 minutes at 350 degrees.
• THESE SEEM TO HAVE THE BEST TEXTURE WHEN STIRRED (MIXED) BY HAND (WHISK), VERSUS AN ELECTRIC MIXER.

AMISH FRIENDSHIP COOKIES

Steps:

• 1. 1 Cup amish friendship bread starter 2 eggs 1 Tbsp molasses 3/4 cup butter 2 tsp vanilla Mix well. Sift together: 2 Cups flour 1 cup sugar 1 tsp salt. Chocolate Chip Option: Add 1 extra cup flour. Add 2 cups chocolate chips and 1 cut nuts(optional) Oatmeal Option: Add 2 cups oatmeal, 1 tsp nutmeg, 2 tsp cinnamon, 1 cup chocolate chips and 1 cup raisins. Bake at 375 for 10 to 13 minutes.

AUNT ZANA'S AMISH SUGAR COOKIES (EGGLESS)

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, cream together sugar, powdered sugar, oil, butter, and vanilla extract.
• Add flour, baking soda and cream of tartar.
• Mix well.
• Take teaspoonfuls of dough & roll into balls.
• Place on cookie sheet and press to about the size of a nickel.
• Bake for 10-12 minutes.

MOM'S AMISH SUGAR COOKIES

Steps:

• Preheat oven to 350 and spray cookie sheets with a non-stick cooking spray.
• Mix shortening, sugar, and egg in a large bowl until well blended; add the flour and mix well.
• Then add the baking soda, cream of tartar, vanilla, and almond flavoring; mix well.
• Roll cookie dough in colored sugar and than form into a ball.
• Put the balls on a cookie sheet and flatten out just a little bit.
• Bake at 350 for 8 minutes.
• Let them sit for a minute on the cookie sheet once done and then transfer them to a cookie rack.

AMISH OATMEAL COOKIES

Steps:

• 1. Preheat oven to 375.
• 2. Using your food processor, pulse raisins and peanuts until finely ground and set aside. Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs. (I have also put this in my food processer and done this.) Add ground raisin mixture, sugar and oats. Mix well.
• 3. Dissolve baking soda in buttermilk in a small bowl. Add molasses and 3 of the eggs. Beat with mixer on low until blended. Add to flour mixture, mixing well with spoon.
• 4. Drop by heaping tablespoons about 3 inches apart on GREASED baking sheets. Flatten each with a floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake for 8-10 minutes or until golden brown.

GRANDMA'S AMISH COOKIES

Steps:

• 1. Blend liquids and butter.
• 2. Combine all dry ingredients in a bowl.
• 3. Add dry ingredients to wet ingredients.
• 4. Mix well.
• 5. Scoop out in teaspoons to cookie sheet.
• 6. Flatten with sugared glass bottom.
• 7. Bake at 375 for 12 minutes.
• 8. Don't let them get too brown.

AMISH BOILED COOKIES - 2 WW POINTS

Steps:

• In a small saucepan, over medium heat, mix the butter, milk, sugar, and cocoa.
• Bring to a boil and cook for 1 minute
• Remove from heat and stir in the peanut butter, vanilla, and salt.
• Mix in the oats and pecans.
• Using a small cookie scoop or teaspoon, drop onto waxed paper and allow cookies to stand 1 hours
• Store in an airtight container.

AMISH MOLASSES COOKIES

Steps:

• 1. In a large bowl beat together the sugar and shortening to creamy. Add beaten eggs, molasses, and vanilla and beat well.
• 2. In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger until well blended.
• 3. Add dry mixture to the sugar mixture in several additions, alternating flour and buttermilk until well combined.
• 4. Bake at 375F for 13-15 minutes depending on your stove. They are done when the spring back like a cake. Store in air tight container.
• 5. ***I didn't have buttermilk so I added 2 tbsp of lemon juice to 2 cups of milk.