Amish Butter Cookies
Amish Butter Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon coffee essence
Instructions
- 1
In a large mixing bowl, combine the room temperature unsalted butter and powdered sugar. Using a spatula, mix until smooth and creamy. No whisking is needed.
⏱️ 3 min
- 2
In a separate small bowl, whisk together the vegetable oil, water, and baking powder until well combined. This mixture acts as an egg substitute.
⏱️ 2 min
- 3
Add the oil, water, and baking powder mixture to the butter and powdered sugar mixture. Mix thoroughly with the spatula until fully incorporated. This step contributes to a better crunch and longer shelf life for the cookies.
⏱️ 3 min
- 4
Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing gently with the spatula until a dough begins to form.
⏱️ 5 min
- 5
Once the dough is shaggy, turn it out onto a clean surface and knead lightly by hand for 1-2 minutes until it comes together into a smooth, cohesive dough.
⏱️ 2 min
- 6
Divide the smooth dough into two equal portions.
⏱️ 1 min
- 7
To one portion of the dough, add the unsweetened cocoa powder and coffee essence. Knead until the cocoa and coffee essence are uniformly distributed and the dough is a consistent chocolate color. The other portion will remain plain.
⏱️ 3 min
- 8
On a lightly floured surface or a piece of parchment paper, roll both the plain dough and the chocolate dough into thin logs, approximately 1 inch in diameter and 8-10 inches long.
⏱️ 4 min
- 9
Arrange the plain and chocolate dough logs alternately on a surface (like a silicone mat or parchment paper), layering them to create a striped pattern. For example, place a plain log, then a chocolate log, then a plain log, and so on.
⏱️ 2 min
- 10
Gently press the layered logs together to form a patterned block. You can lightly roll it to ensure they adhere.
⏱️ 1 min
- 11
Wrap the patterned dough block tightly in plastic wrap and chill it in the refrigerator for 15 minutes to firm up.
⏱️ 15 min
- 12
While the dough chills, preheat your oven to 340°F (170°C). Line a baking sheet with parchment paper.
⏱️ 1 min•🌡️ 340
- 13
After chilling, unwrap the dough block and slice it into individual cookies of desired thickness, about 1/4 inch thick.
⏱️ 3 min
- 14
Place the sliced cookies onto the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 1 min
- 15
Bake for 15 minutes, or until the edges of the cookies turn a light golden brown. The centers may still appear soft but will firm up as they cool.
⏱️ 15 min•🌡️ 340
- 16
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these buttery, crisp, and melt-in-your-mouth cookies with tea or coffee!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Amish Butter Cookies
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/4 cup vegetable oil
- 2 tablespoons water
- 1 teaspoon baking powder
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon coffee essence
Instructions
- 1
In a large mixing bowl, combine the room temperature unsalted butter and powdered sugar. Using a spatula, mix until smooth and creamy. No whisking is needed.
⏱️ 3 min - 2
In a separate small bowl, whisk together the vegetable oil, water, and baking powder until well combined. This mixture acts as an egg substitute.
⏱️ 2 min - 3
Add the oil, water, and baking powder mixture to the butter and powdered sugar mixture. Mix thoroughly with the spatula until fully incorporated. This step contributes to a better crunch and longer shelf life for the cookies.
⏱️ 3 min - 4
Gradually add the all-purpose flour to the wet mixture, about 1/2 cup at a time, mixing gently with the spatula until a dough begins to form.
⏱️ 5 min - 5
Once the dough is shaggy, turn it out onto a clean surface and knead lightly by hand for 1-2 minutes until it comes together into a smooth, cohesive dough.
⏱️ 2 min - 6
Divide the smooth dough into two equal portions.
⏱️ 1 min - 7
To one portion of the dough, add the unsweetened cocoa powder and coffee essence. Knead until the cocoa and coffee essence are uniformly distributed and the dough is a consistent chocolate color. The other portion will remain plain.
⏱️ 3 min - 8
On a lightly floured surface or a piece of parchment paper, roll both the plain dough and the chocolate dough into thin logs, approximately 1 inch in diameter and 8-10 inches long.
⏱️ 4 min - 9
Arrange the plain and chocolate dough logs alternately on a surface (like a silicone mat or parchment paper), layering them to create a striped pattern. For example, place a plain log, then a chocolate log, then a plain log, and so on.
⏱️ 2 min - 10
Gently press the layered logs together to form a patterned block. You can lightly roll it to ensure they adhere.
⏱️ 1 min - 11
Wrap the patterned dough block tightly in plastic wrap and chill it in the refrigerator for 15 minutes to firm up.
⏱️ 15 min - 12
While the dough chills, preheat your oven to 340°F (170°C). Line a baking sheet with parchment paper.
⏱️ 1 min•🌡️ 340 - 13
After chilling, unwrap the dough block and slice it into individual cookies of desired thickness, about 1/4 inch thick.
⏱️ 3 min - 14
Place the sliced cookies onto the prepared baking sheet, leaving about 1 inch between each cookie.
⏱️ 1 min - 15
Bake for 15 minutes, or until the edges of the cookies turn a light golden brown. The centers may still appear soft but will firm up as they cool.
⏱️ 15 min•🌡️ 340 - 16
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these buttery, crisp, and melt-in-your-mouth cookies with tea or coffee!
⏱️ 5 min