Olive Oil Amish Sugar Cookies
These pillowy sugar cookies are a hybrid of a cloud-like Amish sugar cookie and a rich, moist olive oil cookie. They come together in 45 minutes flat - no dough chilling necessary!
They're a little bit sweet, a little bit salty, and unbelievably smooth because of the olive oil. It's worth going to the store for the cream of tartar + extra olive oil, I promise.
Olive Oil Amish Sugar Cookies
Yield: 30 cookies
Total cook time: 45 minutes
Ingredients
- Flour: 4 1/2 cups (575g)
- Baking Soda: 1 teaspoon (6g)
- Salt: 1/2 teaspoon (3g)
- Cream of Tartar: 1 teaspoon (4g)
- Unsalted Butter (at room temperature): 1 cup (2 sticks)
- Olive Oil (High quality): 1 cup (246 ml)
- Granulated Sugar: 1 cup (200g)
- Powdered Sugar: 1 cup (125g)
- Large Eggs (At room temperature): 2
- Vanilla Extract: 2 teaspoons (10ml)
- Sprinkles (Optional): 3 tablespoons
A Few Notes:
- Yes, you can substitute the olive oil for plain old vegetable oil. You'll miss out on the flavor though!
- I also like this recipe with 1 teaspoon of lemon zest added to the flour mixture.
- Your dough will be sticky - almost like a batter. Do not add more flour, you don't need it!
Pairs Well With:
*Special equipment: Large baking sheet
The How To:
Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, olive oil, and both sugars on medium speed until light and fluffy (about 3 minutes), scraping down the bowl with a rubber spatula as needed. Beat in your eggs one at a time, then beat in the vanilla extract. Turn the machine down to low speed, then add the flour mixture in three spurts, making sure not to over mix.
Drop the dough onto your prepared baking sheet - each scoop should be about one and a half tablespoons. Decorate with sprinkles, if desired. Bake at 375 degrees F for 8-10 minutes, until center is just set and edges are golden. Remove from oven and let cool on the pan for two minutes, then transfer to a wire rack.
Keeps at room temperature (covered) for up to 3 days.
