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

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
3 mins
total:
30 mins
Servings:
30
Yield:
2 1/2 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

  • 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.

Nutrition Facts

186 calories; protein 2.4g 5% DV; carbohydrates 26.7g 9% DV; fat 7.9g 12% DV; cholesterol 18.9mg 6% DV; sodium 96.6mg 4% DV. Full Nutrition
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Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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! Read More
(103)

Most helpful critical review

Rating: 3 stars
11/30/2005
These cookies are tasty but not wonderful. I would recommend halving the recipe. It was like the never ending bowl of batter. I must have already made 60 cookies and then just dumped the remainder of the batter into a brownie pan for pan cookies. The recipe said it made 30 cookies but they must have been the size of pie plates in that case. I was also worried about how runny the batter was but it did turn out fine the batter doesn't spread much. Good but not great in my opinion. Read More
(14)
75 Ratings
  • 5 star values: 39
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
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! Read More
(103)
Rating: 5 stars
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. Read More
(63)
Rating: 5 stars
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. Read More
(35)
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Rating: 5 stars
06/30/2009
These have been my favorite cookies since I was a little girl. So light and not too sweet. My recipe calls for 4 cups of flour and the batter is perfect. I also just use milk soured with 1 Tblsp or lemon juice instead of the buttermilk. We like to use red or green sugar for the sprinkles on top at Christmas red for valentines day green for St Patty's day and orange for halloween. These are the cookies of choice for my three kids and husband. The absolute BEST coffee cookie! Read More
(25)
Rating: 3 stars
11/29/2005
These cookies are tasty but not wonderful. I would recommend halving the recipe. It was like the never ending bowl of batter. I must have already made 60 cookies and then just dumped the remainder of the batter into a brownie pan for pan cookies. The recipe said it made 30 cookies but they must have been the size of pie plates in that case. I was also worried about how runny the batter was but it did turn out fine the batter doesn't spread much. Good but not great in my opinion. Read More
(14)
Rating: 5 stars
11/07/2003
these are fabulous! they are huge and soft and puffy! the batch makes about a thousand cookies so i chilled 1/2 for later but ended up making them anyways because my husband and i couldnt stop eating them! chill before scooping for easier handling. i will be making these often! try them you'll love them too! might be good w/mini m&m's too. Read More
(11)
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Rating: 5 stars
02/09/2009
This reminds me of my grandmother's soft sugar cookies but a little dfferent. If you are expecting sweet sugar cookie this is NOT the one for you. But it is the kind that I like best! I added a 1/2 c more flour and chilled for one hour. Read More
(9)
Rating: 5 stars
02/01/2010
These are awesome they never last long even though the recipe makes about 3 dozen cookies. I make them about 3 times a month I made the mistake of making them with butter one time and they flattened out like a pancake when they baked. Read More
(8)
Rating: 5 stars
12/06/2003
This really was the best sugar cookie recipe--ever! So very easy and quick. I was concerned over very soft and runny batter but shouldn't have been turned out perfect. Read More
(8)
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