These Soft Amish Cinnamon Brown Sugar Cookies are thick, with a light, melty texture. They have slightly crisp edges with a soft buttery center. Perfect for the cooler months…or really any time of year!
A few years ago I posted a recipe for Soft Amish Sugar Cookies. I’m not entirely sure how “Amish” that cookie recipe actually is, but for some reason the thought of a cookie being invented by the Amish just makes it seem cozier. Is that weird?
Anywhoooo…since that recipe has been so popular I thought I would give it a teensy sprucing up. But not too much sprucing, because that would be decidedly NOT Amish. I just got a little fancy and added brown sugar instead of granulated…and some cinnamon, because cinnamon is super Amishy.
The recipe is almost identical to the original, with the same addition of vegetable oil to the butter.
The batter is smooth and gorgeous. And yes, heavy on the cinnamon.
Using a cookie scoop drop the dough onto a lined baking sheet.
Now, I added sprinkles. You totally do not have to. And actually some of you let me know that sprinkles are decidedly NOT Amish. I get it, sprinkles are fancy, and anything Amish should be plain. But, since sprinkles are not optional in my life, let’s just agree that my cookies are having a Rumspringa moment. K?Also tiny nonpareil sprinkles are from the devil. They get freaking everywhere. You’ve been warned.They will bake up into the most gorgeous, perfect cookies. Thick and soft in the middle. with a crispy, melty edge, thanks to the addition of powdered sugar.These are the answer to your fall sugar cookie craving!!Print
- 1 cup butter, room temperature
- 1 cup vegetable oil
- 1 cup light brown sugar
- 1 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ tsp kosher salt
- 4½ cups flour
- *optional sprinkles to garnish
- Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together butter, oil and both sugars on medium speed until smooth. Beat in eggs and vanilla, scraping the sides of the bowl as necessary.
- Add in the cinnamon, baking soda, cream of tartar and salt and with mixer still on medium, mix until combined.
- Turn the mixer to low and add in flour until combined.
- Using a medium cookie scoop (2 tablespoons) drop the dough onto the lined baking sheet. Add sprinkles now if desired. Bake for 8-10 minutes until edges just start to golden.
- Allow the cookies to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.