Question 1

Why is there a stand mixer in this recipe when the Amish don't use electricity?

Accepted Answer

I adore my stand mixer's consistency and user-friendliness. With a bit of perseverance and a little elbow grease, you can definitely create these buttermilk cookies by hand.

Question 2

Why do you call these “Amish”?

Accepted Answer

My family has been making them for years. This Amish buttermilk cookie recipe originated in an Amish cookbook, hence the name. Buttermilk cookies have been around since the 1700s, with origins attributed to Pennsylvania.

Question 3

Can I freeze Amish cookies before baking?

Accepted Answer

Just follow the recipe's instructions, scoop out the dough onto a baking sheet lined with parchment paper (you can place them close together), and freeze for about an hour. After an hour, take the dough out of the freezer and put all of the solid cookie dough balls into an airtight container or sealable plastic bag (don't let the air out too much).

Label the bag with the date and put it in the freezer. (If you freeze cookies frequently, you might also want to label the bag with the recipe name and cooking instructions.) You can bake these cookies straight out of the freezer. Make sure to add one to three minutes to the baking time.

Question 4

Can I freeze after baking?

Accepted Answer

It's certain. After the cookies have cooled, please place them in single layers in an airtight container. (I like to use wax paper between each layer) I have stored them for a few months in the freezer, and while they are still good, I prefer this cookie fresh or freezing them before baking.

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