Looking for a not-too-sweet yet soft cookie? Then Wisconsin Amish Fluffy Butter Cookies are the perfect fit.
Using (mostly) traditional Amish traditions, this recipe for light, buttery sugar cookies mix up fast, and they bake up even faster.
While waiting on a cookie sheet full of these cookies, brush up on Wisconsin Amish history from the Wisconsin Department of Tourism or Amish America.
- 1 c. butter, softened
- 1 c. vegetable oil
- 1 c. white sugar
- 1 c. powdered sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 4 1/2 c. flour
- 1 3/4 tsp baking powder
Preheat the oven to 375 and grease two or more cookie sheets. The original recipe yields 60 cookies, but can easily be halved.
In this instance, it’s OK to melt the butter, though the recipe calls for “softened” butter. Melted butter is much easier to hand mix.
Mix butter, oil and both types of sugars together.
Beat in eggs, one at a time.
Combine flour and baking powder. The original recipe calls for 1 tsp. of cream of tartar and 3/4 tsp. baking soda, but as an “emergency” (or average home baker) substitute, baking powder works well. The cookies don’t rise as high as they could with cream of tartar, but the rest of the cookie result is the same. If cream of tartar is readily on hand, the substitute can be reversed.
Stir flour mixture into sugar mixture until just combined.
Drop by spoonful or rounded balls onto a greased sheet. Even before baking, the cookies will spread a little because of the amount of butter.
Bake for 8 to 10 minutes, until the edges turn light brown. The cookies will have a rounded top, slightly cracked.
Transfer from the cookie sheet to a brown bag to soak up the oil and finish cooling.
Because these cookies aren’t that sweet, they could be frosted. Otherwise, they taste great unfrosted.