If you’re craving a cookie that is incredibly soft, tender, and full of nostalgic flavors, these Amish Big White Soft Sugar Cookies are the perfect choice. Originating from the Amish community, known for its rich culinary traditions and simple, wholesome ingredients, this recipe has been passed down through generations. These cookies are characterized by their cakelike texture, subtle sweetness, and the warm hint of nutmeg that makes them truly special. These cookies are perfect for any occasion, especially during the holiday season when their comforting aroma fills the kitchen.

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The front of the Amish Big White Soft Sugar Cookies recipe card notes that the recipe is from Marcia Adams and Cooking from Quilt Country, the author of a series of cookbooks.

Food History

Amish recipes often reflect a deep respect for traditional cooking methods and a focus on simplicity. The Amish community, with roots in Pennsylvania Dutch country, is known for its home-cooked meals that use fresh, local ingredients. Baking plays a significant role in Amish culture, with cookies, pies, and bread being staples in many Amish households. These Big White Soft Sugar Cookies are a testament to that tradition. The use of buttermilk, a common ingredient in many Amish recipes, adds a subtle tang and helps achieve the cookies’ soft, tender crumb. The inclusion of nutmeg, a spice often associated with warmth and comfort, reflects the Amish preference for subtle, yet flavorful, additions to their baked goods.

Craving sugar cookies? Check out our recipe round-up for the best, buttery, and perfectly sweet versions to bake up today!

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Timeline

Recipe Discussion

1700s: The Amish community establishes itself in Pennsylvania, bringing with them a rich culinary tradition.
1800s: Buttermilk becomes a common ingredient in Amish baking, valued for its tangy flavor and ability to tenderize baked goods.
Early 1900s: Amish recipes, including sugar cookies, start to gain popularity outside the community, shared through church cookbooks and local fairs.
Mid-1900s: The tradition of baking big, soft sugar cookies continues, often served during holidays or as an everyday treat.
Present: Amish Big White Soft Sugar Cookies remain a beloved treat, enjoyed for their simplicity and delightful taste.

The recipe for Amish Big White Soft Sugar Cookies is straightforward, yet it yields incredibly tender and cakelike cookies. The key to their texture is the combination of buttermilk and baking soda, which react to create a light and airy crumb. The use of vegetable oil instead of butter keeps the cookies soft even after they’ve cooled, making them perfect for storing or freezing. Nutmeg adds a warm, slightly spicy note that complements the sugar’s sweetness and the eggs’ richness. The dough is quite runny, which might seem unusual at first, but it’s essential for achieving the cookies’ characteristic softness. Chilling the dough overnight not only makes it easier to handle but also allows the flavors to meld, resulting in a more flavorful cookie.

Want to elevate your baking game? Discover the magic behind how to cream butter and sugar—the essential technique that turns good bakes into great ones!

Preparation Tips

Here are some tips to ensure your Amish Big White Soft Sugar Cookies turn out perfectly:

Chill the Dough: Since the dough is quite runny, it’s crucial to chill it overnight to make it easier to work with. This also helps the cookies maintain their shape while baking.
Keep the Dough Cold: Between baking batches, keep the dough refrigerated to prevent it from becoming too soft and difficult to handle.
Use a Heaping Tablespoon: When portioning the dough, use a heaping tablespoon to achieve the signature big size of these cookies.
Sugar Topping: Sprinkle the tops of the cookies with sugar before baking for a slightly crunchy, sweet crust.
Raisins for Decoration: Clot the top of each cookie with three raisins for a traditional Amish touch, adding both texture and a bit of natural sweetness.

Recommended Kitchen Items

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Baking Sheets: Invest in quality non-stick baking sheets to ensure even baking and easy release of your cookies.
Metal Spatula: A sturdy metal spatula is essential for transferring these delicate cookies from the baking sheet to the cooling rack without breaking.
Cooling Rack: Allow your cookies to cool evenly and prevent sogginess by using a cooling rack.
Mixing Bowls: Durable, high-quality mixing bowls are a must-have for blending your ingredients smoothly and efficiently.

Serving Suggestions

Enhance your enjoyment of these Amish Big White Soft Sugar Cookies with the following serving ideas:

With Tea or Coffee: These cookies pair wonderfully with a hot cup of tea or coffee, making for a perfect afternoon treat.
Holiday Platters: Include these cookies in your holiday cookie platters—they’ll stand out with their soft texture and warm flavor.
Ice Cream Sandwiches: Use the cookies as a base for ice cream sandwiches, pairing them with vanilla or cinnamon ice cream for an indulgent dessert.
Gift-Giving: Wrap these cookies individually in wax paper and place them in decorative tins for a homemade gift that’s sure to delight.

Sweet, simple, and oh-so-fun! Celebrate National Sugar Cookie Day on July 9th with a batch of these classic treats—decorate, bake, and enjoy!

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A Timeless Treat

Amish Big White Soft Sugar Cookies are more than just a sweet treat; they’re a connection to a simpler time when baking was a way to bring people together. With their soft, cakelike texture and rich, comforting flavor, these cookies are sure to become a favorite in your household. Whether you’re baking them for a special occasion or just to enjoy with a cup of tea, these cookies are a testament to the enduring appeal of traditional Amish baking.

Vintage Recipe Box 008

There are lots of fun recipes in the box this recipe for Amish Big White Soft Sugar Cookies was in. Click here to read the history of Vintage Recipe Box 008.

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

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