Preheat the oven to 350 degrees. Cream together the sugar, oil and eggs.
Next, add the buttermilk, vanilla, soda, and salt. Stir to combine.
Continue by adding the flour and baking powder. The mixture may seem a bit runny – don’t worry.
Mix the frosting ingredients together until creamy. Set aside.
Drop batter onto a cookie sheet, I use a little less than ¼ cup per cookie. I can fit about eight cookies per baking sheet.
Bake for 8-10 minutes until lightly golden around the edges.
After the cookies have been removed from the oven (and are still warm) place a small amount of frosting on top of each cookie.
You will LOVE these super moist, cake-like cookies. They were a specialty of my Swiss-German great grandmother, Rosina.
When the recipe was passed down to me about 20 years ago it carried the name of Amish Sugar Cookie. I have always wondered if these cookies were a specialty carried with her from Berne Switzerland, or if it’s a recipe she learned from the Amish community while living in Berne, Indiana.
- 3 cups sugar
- 2 cups oil
- 4 eggs
- 2 cups buttermilk
- 3 teaspoons of vanilla extract
- 2 teaspoons of baking soda
- 1½ teaspoons of salt
- 8 cups flour
- 2 tablespoons baking powder
- 2 teaspoons of butter
- 1 box of powdered sugar
- 9 tablespoons heavy cream