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Amish Big White Soft Sugar Cookies (VRP 008)

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Amish Big White Soft Sugar Cookies are a classic example of the simple, wholesome, and utterly delicious baking that the Amish community is known for. These cookies are soft, fluffy, and infused with a hint of nutmeg, making them a comforting treat for any occasion. The use of buttermilk in the dough adds a slight tanginess that balances the sweetness perfectly, resulting in a cookie that’s hard to resist. With their generous size and soft texture, these cookies are sure to become a favorite in your baking repertoire.

Amish Big White Soft Sugar Cookies

A Short History

Amish cuisine is celebrated for its emphasis on simplicity, tradition, and the use of fresh, local ingredients. Recipes are passed down through generations and are deeply rooted in the community’s way of life. Amish sugar cookies, with their straightforward ingredients and no-fuss preparation, embody the Amish philosophy of keeping things simple yet delicious. The addition of nutmeg and the use of buttermilk in this recipe add a unique twist to the classic sugar cookie, making it a distinctive and memorable treat.

Tips for Making Amish Big White Soft Sugar Cookies

  • Chilling the Dough: Refrigerating the batter overnight is crucial for this recipe. It not only makes the batter easier to handle but also allows the flavors to meld together beautifully.
  • Cookie Size: Using a heaping tablespoon of batter for each cookie will give you the big, soft cookies this recipe is known for. Ensure you leave enough space between each cookie on the baking sheet as they will spread during baking.
  • Sugar Topping: Sprinkling sugar on top of each cookie before baking adds a lovely crunch and extra sweetness. Feel free to adjust the amount of sugar to your liking.
  • Raisins: Dotting each cookie with three raisins adds texture and a touch of natural sweetness. The raisins can be omitted if preferred, or substituted with nuts or chocolate chips for a different flavor.
  • Baking Time: Keep a close eye on the cookies as they bake, as oven temperatures can vary. The short baking time ensures they remain soft and fluffy inside.
Amish Big White Soft Sugar Cookies

Amish Big White Soft Sugar Cookies Recipe Card Front

Front of the Amish Big White Soft Sugar Cookies recipe card with the notation that the recipe is from Marsia Adams and Cooking from Quilt Country.

Her name is actually Marcia and she is the author of a series of cookbooks.

Click here to view all of the Cooking from Quilt Country cookbooks (some are really cheap!).

Amish Big White Soft Sugar Cookies

Amish Big White Soft Sugar Cookies Recipe Card Back

Back of the Amish Big White Soft Sugar Cookies recipe card.

COOK’S NOTES

  • The cookies keep well in tightly covered containers or can be frozen.
  • In either case, each cookie should be wrapped individually or between layers of wax paper as they are so tender, so moist, so cake-like that they cling together if this is not done

Vintage Recipe Box 008

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Amish Big White Soft Sugar Cookies

Amish Big White Soft Sugar Cookies are more than just a treat; they are a nod to the simplicity and warmth of Amish baking traditions. Whether enjoyed with a glass of milk, a cup of tea, or on their own, these cookies are a comforting, sweet reminder of the joy of homemade baked goods. Try this recipe and experience the simple pleasure of baking and sharing these delightful cookies.

Amish Big White Soft Sugar Cookies

Amish Big White Soft Sugar Cookies (VRP 008)

Ingredients

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup vegetabl oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 1/2 teaspoon ground nutmeg
  • 2 teaspoons vanilla extract
  • 3 teaspoons baking powder
  • 3 cups unbleached all purpose flour

Instructions

  1. Mix 1 c. buttermilk and 1 teaspoon baking soda.
  2. Blend 1 c. vegetable oil, c. sugar and 2 eggs
  3. Add buttermilk mixture. Add 1½ teaspoon salt, 1½ teaspoon gr. nutmeg, 2 teaspoons vanilla extract and 3 teaspoons baking powder.
  4. Blend all in 3 cups unbleached all-purpose flour (The batter will be very running).
  5. Cover and refrigerate overnight.
  6. Next day preheat oven to 400°.
  7. Use ungreased (non sticky) pan being sheets.
  8. Use 1 heaping tablespoon of butter per cookies, sprinkle more sugar on top and clot with 3 raisins. Keep batter refrigerated between baking.
  9. Bake for just 5 minutes. Remove from oven and allow cookies to remain on sheet for 3 more minutes.
  10. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool.
  11. The cookies beef well in tightly covered containers or can be frozen, in either case-each cookie should be wrapped individually or between layers of wax paper.
  12. They are so tender, so moist, so cakelike that they cling together if this is not done.

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