These Soft Amish Cinnamon Brown Sugar Cookies are thick & chewy 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!
Looking for more sugar cookie recipes? Try my classic cut out sugar cookies, or these pumpkin spice sugar cookies!
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.
Ya think?
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!!
- Yield: 36 cookies 1x
Ingredients
- 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
Instructions
- 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.
Something about every one of your recipes that I’ve tried… they just come out perfect every time! I love these!
Love this recipe as is! To switch it up a bit, I added 2 Tbl ( or more if you want) of the non-pariels to the batter. Before baking, I dip a flat bottomed glass into sugar and slightly flatten cookie before baking. At this time, you can add a few more non-pariels if you want. Or, skip flattening the cookie with the sugar dipped glass and after baking, put a light glaze on the cooled cookie and then top with a few more non-pariels. Last tip, instead of vanilla, try maple flavoring. It gives these already delicious cookies a taste of Fall!
I made these cookies last weekend. They are a new favorite at my house. I did make a few changes. As I love, love, love brown sugar, I used 1-1/2 cup dark brown sugar and 1/2 c. powdered in the dough. The cookies just needed a little more flavor, so I rolled them (snickerdoodle style) in a mixture of powdered sugar and cinnamon, then sprinkled them with pink himalayn salt. It was exactly what they needed. Bonus! I froze the extras and enjoyed them again this weekend. Thanks for the recipe!
I made these as written, and added a drizzle of powdered sugar and cinnamon glaze. They are heavenly!
These turned out so yummy! The taste reminds me of my favorite coffee cake – ya know the kind 2 inches thick with crumbs! Don’t overcook or they get dry. Thanks for another great recipe
Love cinnamon and brown sugar together . What can I substitute cream of tarter with ?
I have this whole chart with substitutions! http://cookiesandcups.com/baking-ingredient-substitutions/
I made these today. (March 27, 2017) They are fantastic. I have four boys, so I appreciate any cookie recipe making more than 1 dzn and containing 4 cups of flour. I was mixing them and little guy awoke from his nap and was all sad they weren’t chocolate chip. I said “Have a little taste of dough. And lets put these pretty sprinkles on.” That helped. Now they are out of the oven. I just ate my first one. Whoa, Shelly these are GREAT. Thanks so much for this recipe. I can see them being easy enough for the boys to whip up themselves. Can’t wait until the next social at church, I know what I’m bringing. And hopefully everybody will think they look like a boring dry sugar cookie, and I get to take them all home, which is what moms of four boys need. I agree with a previous commenter, they aren’t overly sweet. And now I just ate my second one that I was saving to eat with my husband when he gets home…
hahaa! brown, boring looking food is always the best, isn’t it?!
Can you omit the powdered sugar? My family doesn’t care for super sweet desserts so I always try to cut back on the sugar. Not sure if cutting the powdered sugar will affect the consistency and overall turnout of the cookies. Thanks!
Omitting the powdered sugar would really change the consistency of these cookies…I do have to say that these aren’t overly sweet, but you could probably get away with 3/4 cup light brown sugar!
Hi Shelley-I made a close version of these (without the sprinkles) using an Amish Sugar Cookie recipe that my daughter gave me that contains cornstarch….they’re DELICIOUS! They melt in your mouth and taste sort of like a Snickerdoodle without the cinnamon/sugar coating. It’s so nice to have 2 versions of this fabulous cookie to have on hand. Thanks so much for sharing your wonderful recipe. 🙂