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Amish Sugar Cakes

Amish Sugar Cakes

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    30 m
GREMLIN

GREMLIN

Big, soft, Amish sugar cookies, called sugar 'cakes'.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
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Reviews

Stephanie
76

Stephanie

12/12/2006

This is very similar to a recipe my family has been using since before I was born! Use a tsp instead of a tbsp of baking soda, omit the cream of tarter, and replace the shortening with butter, and you will have the most delicious and dreamy sugar cookie ever!

METROPHOBIA
58

METROPHOBIA

11/12/2003

As a fan of soft cookies, I thought these were really good. If you leave them in the oven too long, they will be hard -- pull them out too early and they fall apart. You can tell the cookies are just done enough when the tops no longer glisten.

4NICKELLS
35

4NICKELLS

12/12/2003

this recipe is excellent, these were the best sugar cookies i have ever made. i didn't have buttermilk, so i used 1 Tbsp vinegar and 1 cup milk instead, and they were still so very chewey and tasty! I recommend this to everyone.

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