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My review
Amish Sugar Cakes
GREMLIN
"Big, soft, Amish sugar cookies, called sugar 'cakes'."
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Ingredients
30 m servings 186 calsOriginal recipe yields 30 servings (2 1/2 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 186 calories; 7.9 g fat; 26.7 g carbohydrates; 2.4 g protein; 19 mg cholesterol; 97 mg sodium. Full nutrition
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Reviews
Read all reviews 5369 Ratings
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Most helpful positive review
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, a...
Most helpful critical review
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 remaind...
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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, a...
12/12/2002
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 a...
12/31/2001
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 ta...
6/28/2009
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...
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 remaind...
11/13/2002
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 ...
2/7/2009
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 adde...
1/29/2010
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 fla...