Amish Cookies

Baking Amish and PA Dutch Cookies

There’s nothing quite like the smell of fresh-baked cookies filling a home.  Cookies are a favorite dessert among Amish bakers.  You can bake your own using the over two dozen classic Pennsylvania Dutch and Amish cookie recipes below.

Cookie Recipes

 
Share your Amish Cookie Recipes here.

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OATMEAL COOKIES

• 3 tablespoons butter, melted
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 1/2 cups Quaker oats
• 1/2 teaspoon baking powder
• 1 well-beaten egg
• 1/2 teaspoon almond extract

Mix all the dry ingredients together.  Add the egg, butter, and almond extract.  Mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet.  Bake about 5 min at 350 degrees. Remove while warm. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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PEANUT BUTTER RAISIN COOKIES

• 5 lbs. sugar (brown preferred)
• 2 1/2 lbs. lard
• 2 lbs. seeded raisins
• 12 eggs
• 2 lbs. chunky peanut butter

Mix well and add:

• 1 qt. milk
• 2 lbs. rolled oats
• 5 tbsp. baking powder
• 5 tbsp. baking soda
• 1 cup baking molasses
• 6 cups flour

Mix all ingredients together well.  Drop by the spoonful onto a greased cookie sheets. Bake for 12 min at 400 degrees Fahrenheit. (adapted from Plain and Happy Living: Amish Recipes and Remedies by Emma Byler)

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CHEWY PEANUT BUTTER BARS

• 3 ¾ c. Crisp Rice cereal
• 3 c. Old- fashioned or quick oats
• ½ c. toasted wheat fern
• 1 ½ c. light corn syrup
• 1 ½ c. peanut butter
• ¾ c. brown sugar
• 1 ½ tsp. vanilla
• chocolate chips or M&M’s (optional)

In a large bowl, combine the cereal, oats, and wheat germ, and set aside. In a large saucepan, combine the corn syrup, peanut butter and brown sugar. Stir over low heat until melted. Remove from heat and stir in vanilla. Pour over cereal mixture. Stir well, being sure to coat evenly. M&M’s or chocolate chips can be added (optional).Press into a greased 9” x 13” pan. Let cool completely.  Cut into squares. (adapted from Ladies Journal, Mary Jane Fisher, July/August 2012)

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PA DUTCH GINGER COOKIES

• 1 c. butter or margarine
• 1 c. powdered sugar
• 1 tbsp. vinegar
• 2 tsp. ground ginger
• ¾ tsp. baking soda
• ¼ tsp. salt
• 2 ¼ c. flour

Preheat oven to 400 degrees. In a large mixing bowl cream vinegar, butter and sugar. Blend in the remaining ingredients. Using a floured rolling pin, roll dough to a thickness of 1/8 inch, on a lightly-floured surface. Cut into desired shapes. Place on a cookie sheet (ungreased). Bake 6-8 minutes or until light brown. Let cool slightly before removing, and decorate as you wish with icing. Yield: 3-4 dozen cookies. (adapted from Cooking & Such, winter 2012)

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PA DUTCH CINNAMON WAFFLE COOKIES

• ½ lb. butter
• 1 cup sugar
• 2 tsp. cinnamon
• 3 eggs
• flour

Cream the butter and sugar. Beat in the eggs 1 at a time and add cinnamon. Work in enough flour to make a soft dough. Form into small balls. Place several in a hot waffle iron, suitably spaced, press down top and bake. This is an old recipe which the “dutch” brought over from Germany.

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DUTCH ALMOND COOKIES

• 1 cup shortening
• ½ cup white sugar
• 1 cup brown sugar
• 2 eggs
• ½ teaspoon vanilla
• 3 cups flour
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon soda
• ¼ teaspoon salt
• ½ cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake at 425 degrees F.

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RESTAURANT COOKIES

• 3 ½ c. sugar
• 2 c. lard
• 4 eggs
• 1 c. sorghelm molasses
• 1 c. hot water
• 3 tbsp. soda
• 1 tbsp. baking powder
• 1 tbsp. salt
• 2 tbsp. vanilla
• 12 c. flour

Cream the sugar, eggs, lard and molasses. Dissolve soda, baking powder and salt in hot water, and add to the creamed mixture. Add vanilla and flour. Form small balls from this dough, roll in sugar and bake on a greased cookie sheet at 350 degrees. (adapted from R&E Sales, Monroe, IN)

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CINNAMON CRISPS

• 1/3 cups butter
• 2/3 cup sugar
• 1/3 cup milk
• 1/2 cup flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Cream the butter and sugar together. Sift the dry ingredients and add in alternately with the milk.  Use more flour, if necessary, to make a stiff dough. Roll on a floured board.  Cut into 2-inch squares. Bake on greased cookie sheets about 10 min at 350 degrees Fahrenheit. (adapted from Pennsylvania Dutch Cook Book of Fine Old Recipes)

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ALMOND MACAROONS

• 1 cup almond paste
• ¾ cup sugar
• 3 egg whites
• salt

Rub paste until smooth, gradually work in the sugar until well mixed. Add a pinch of salt and beat in one egg white at a time, mixing thoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightly buttered baking sheet. Bake for 25-30  min at 300 degrees Fahrenheit until surface is dry. Keep in cool place overnight.

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COCONUT MACAROONS

• 1 box angel food cake mix
• 1 c. water
• 2 c. coconut
• ½ tsp. almond flavoring

Mix all ingredients together and drop by tablespoons onto a cookie sheet.  Bake for 10 min at 350 degrees Fahrenheit (or until golden brown). (adapted from Ladies Journal, Mary Ann Esh, July/August 2012)

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WALNUT ROCKS

• 1 cup butter
• 1½ cups brown sugar
• 3 eggs, beaten
• 1 tsp. soda
• 1½ tblsp. hot water
• 3 cups flour
• ½ tsp. salt
• 1 tsp. cinnamon
• ½ tsp. cloves
• 1½ cups chopped raisins
• 1 cup chopped walnuts

Cream butter and sugar and add the beaten eggs. Dissolve soda in the hot water and add to the creamed mixture. Sift flour, salt and spices twice and add half of it to mixture and mix thoroughly. Combine chopped raisins and nuts with the other half and add to the dough. Mix thoroughly and drop by teaspoonfuls onto greased baking sheets spaced a couple of inches apart. Bake for 12-15 min at 350 degrees Fahrenheit.

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WALNUT KISSES

• 1 lb. sugar
• 6 egg whites
• 3 tablespoons flour
• 2 cups walnuts chopped

Beat egg whites until stiff and dry. Mix flour and sugar and fold in stiffly beaten egg whites. Add walnuts and bake at 375 degrees F.

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HICKORY NUT KISSES

• 2 cups sugar
• 2 cups hickory nuts, chopped fine
• 6 egg whites
• 3 tablespoons flour

Beat egg whites lightly, add sugar, then nut kernels, lastly the flour. Drop on greased tins and bake at 350 degrees Fahrenheit.

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THREE GALLON COOKIES

1. Mix together, one ingredient at time:

• 5 eggs
• 5 cups brown sugar
• 3 cups margarine
• 3 cups milk

2. In a separate bowl, next mix together:

• 6 tsp. baking powder
• 4 cups all purpose flour

3. Add 3 tsp. baking soda dissolved in 1/2 cup hot water and 2 tsp. vanilla to the dry mix.  Blend.

4. Combine the dry and wet mixtures and blend. Add more flour as needed (should be around 8 cups) until dough is the right consistency for cookies.

5. Drop dough onto a greased cookie sheet.  You can also roll it out using enough flour on the board so it rolls nicely.

6. Bake for 12 min at 400 degrees F, or until cookies turn brown. (adapted from Plain and Happy Living: Amish Recipes and Remedies by Emma Byler)

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DARK MOLASSES COOKIES

• ½ lb. butter
• 1 cup sugar
• 1 tblsp. cream
• 2 cups dark molasses
• 1 tblsp. cinnamon
• ½ tblsp. ginger
• ½ tsp. cloves, ground
• 8 cups flour

Cream the butter and sugar together until smooth. Add the cream, molasses, cinnamon, ginger and cloves and blend smooth. Work in the flour gradually. Roll out as thin as possible on floured board. Cut into various shapes with cookie cutters. Bake for around 12 min at 350 degrees Fahrenheit. Decorate using a pastry tube and icing made from egg-white and confectioners sugar.

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WHITE COOKIES

1. Begin with:

• 5 cups sugar (1/2 of this can be brown sugar)
• 4 eggs

2. Mix these ingredients well.  Set aside.

3. In separate bowl, add 2 tbsp. cider vinegar to 3 cups of rich milk and let stand 5 minutes. Then dissolve 3 tsp. soda into this milk mixture.

4. Add the soured milk to the creamed sugar and egg mixture, alternating with 6 cups flour. Stir well, adding 2 tsp. vanilla.

5. The dough may be dropped onto a baking sheet.  Alternately you can chill the dough and then roll it out. If you roll the dough, more flour may need to be added.

6. Bake at 400 degrees until nicely browned. (adapted from Plain and Happy Living: Amish Recipes and Remedies by Emma Byler)

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SUGAR CAKES

• 3 cups sugar
• ¾ cup butter
• 2 eggs
• 2 teaspoons baking soda
• 1 cup thick milk

Mix eggs and butter well. Then add milk and soda. Mix in enough flour to make a soft dough, just so you can roll it. Cut into any shapes you wish. Sprinkle with granulated sugar, bake in a moderately heated oven.

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SAND TARTS

• 2 cups sugar
• 1 cup butter
• 4 eggs
• flour

Work butter and part of the sugar together, then the remainder of the sugar and the eggs should be mixed in. Use flour enough to make very stiff. Roll thin, cut out in small squares, wet top with two eggs beaten, sprinkle with sugar, cinnamon and chopped almonds. Bake for 10 minutes at 350 degrees.

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FRUIT and NUT COOKIES

• 1 cup shortening
• 1½ cups sugar
• 3 eggs
• 3½ cups flour
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. soda
• 1½ tblsp. hot water
• ½ cup raisins, chopped
• ½ cup currants, chopped
• 1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake 15 min at 350 degrees F.

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PEPPER NUT COOKIES (Pfeffernusse)

• 3 eggs
• ½ lb. powdered sugar
• 2 cups flour
• ½ tsp. cinnamon
• ¼ tsp. cloves
• ¼ tsp. nutmeg
• ½ tsp. soda
• ¼ tsp. salt
• 1 lemon, juice and rind

Beat eggs well, gradually add powdered sugar, lemon juice and grated rind. Sift flour and add salt, soda and spices. Sift again and add to egg and sugar mixture. Beat to form smooth, medium-soft dough. Chill in refrigerator for several hours. Roll out on floured board, into long finger-shaped sticks. Cut into small marble sized pieces and bake on greased baking sheets at 425 degrees Fahrenheit until they turn a light, golden brown.

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ANISE COOKIES

• 6 eggs, separated
• 1 cup powdered sugar
• 1 cup flour, sifted
• 3 tsps. anise seed

Beat egg yolks until thick and foamy. Beat egg whites stiff and combine with egg yolks. Gradually add the powdered sugar and mix lightly. Sift flour and add to the egg mixture together with the anise seed. Drop from teaspoon on greased cookie sheet, spacing about 1 inch apart. Chill in refrigerator over night. Bake about 12 min at 300 degrees.

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CHRISTMAS COOKIES

• ½ cup shortening
• 1 cup brown sugar
• 1 cup molasses
• 1 egg
• 4 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• ½ teaspoon nutmeg
• 1 teaspoon soda

Blend shortening, sugar and molasses. Add beaten egg. Sift dry ingredients and combine. Mix well, roll out and cut in fancy shapes. Bake for 10 min at 350 degrees. When cool decorate with boiled icing.

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CHRISTMAS CAKES

• 1 cup sugar
• ½ cup melted butter
• 2 eggs
• 1½ cups flour
• ½ tsp. baking soda
• pinch of salt

Pour melted butter over sugar in a bowl and beat until smooth and creamy. Add the eggs, beating one at a time, into the mixture. Sift the baking soda thru the flour add the salt and add to the cake mixture. Stand the dough in a cold place for an hour. Roll out on floured board, quite thin. Cut into small rounds or other shapes. Sprinkle with sugar and bake for 10 min at 400 degrees. Also known as “Belsnickel”.

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CHRISTMAS BUTTER COOKIES

• 1 cup soft butter
• ½ cup brown sugar, packed
• 2¼ cups flour, sifted

Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blend thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about ⅛ inch thick and cut to desired shapes. Place on ungreased cookie sheets and bake around 12 min at 350 degrees. When cold decorate with butter icing, candied fruit, etc.

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GERMAN CHRISTMAS COOKIES

• 1½ cups flour
• 1 tblsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. cloves, ground
• ½ tsp. cream of tartar
• 2 eggs, beaten
• 1 cup dark brown sugar
• ⅛ lb. citron, chopped fine
• ⅛ lb. almonds, chopped

Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix the sugar and beaten eggs thoroughly. Combine with the flour mixture, add citron and the almonds. Roll out on floured board, ¼ inch thick. Place on a greased cookie sheet and bake 15 min at 350 degrees. Cut into squares or diamonds while still warm. Ice thinly with plain white or lemon frosting. This is an old recipe for an oldtime Christmas favorite.  Known as “Lebkuchen”.

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GINGERBREAD MEN

• ⅔ cup shortening
• ½ cup brown sugar
• 2 tsp. ginger
• 1 tsp. cinnamon
• ¼ tsp. cloves or allspice
• 1½ tsp. salt
• 1 egg
• ¾ cup molasses
• 3 cups flour, sifted
• 1 tsp. soda
• ½ tsp. baking powder

Cream together shortening, brown sugar, spices and salt. Add the egg, mix thoroughly. Add molasses and blend. Sift together twice the flour, soda, baking powder and add to the molasses mixture. Stir well and chill. Roll out a fourth of the dough at a time, on floured board to a little more than ⅛ inch thick. Cut with gingerbread man cutters or other shapes. Bake on greased cookie sheets 8-10 min at 375 degrees. Cool before decorating.

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Monster cookies: Neil Conway/flickr
Unless otherwise noted, recipes adapted from Pennsylvania Dutch Cooking.

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