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Amish Cinnamon Brown Sugar Cookies

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!

Soft & Chewy Brown 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?

These Soft Amish Cinnamon Brown Sugar Cookies are thick, with a light, melty texture. Slightly crisp edges with a soft buttery center!

How to Make Amish Brown Sugar Cookies

The recipe is almost identical to the original, with the same addition of vegetable oil to the butter.

Amish Brown Sugar Cinnamon Cookies

The batter is smooth and gorgeous. And yes, heavy on the cinnamon.

Amish Brown Sugar Cinnamon Cookies

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?Amish Brown Sugar Cinnamon CookiesAlso tiny nonpareil sprinkles are from the devil. They get freaking everywhere. You’ve been warned.These Soft Amish Cinnamon Brown Sugar Cookies are thick, with a light, melty texture. Slightly crisp edges with a soft buttery center!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 Soft Amish Cinnamon Brown Sugar Cookies are thick, with a light, melty texture. Slightly crisp edges with a soft buttery center!These are the answer to your fall sugar cookie craving!!

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Amish Cinnamon Brown Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cookies & Cups
  • Yield: 36 cookies 1x


  • 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


  1. Preheat oven to 350°. Line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Add in the cinnamon, baking soda, cream of tartar and salt and with mixer still on medium, mix until combined.
  4. Turn the mixer to low and add in flour until combined.
  5. 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.
  6. Allow the cookies to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.

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26 comments on “Amish Cinnamon Brown Sugar Cookies”

  1. I made these last night and they are SO GOOD!! They are the perfect “comfort” cookie!!! Definitely keeping these on regular rotation!!

  2. ColleenB.~Texas

    Amish or not, I think the sprinkles are cute on top of your cookies.
    I will be making these for sure but I think I will add the sprinkles in with the batter and then add the Fall colored M& M’s on top; laying about 3 on each cookie or putting a mini peanut butter cup or mini Reese’s on top right after coming out of the oven.
    Many possibilities.
    Twist on flavor; use Almond Extract in place of the vanilla; or with the brown sugar/ cinnamon mixture in this recipe I even bet maple flavoring would also be good in place of the vanilla

  3. I can’t wait to try these but it seems they might need a little browned butter icing. I don’t know why my brain is saying that… ; )

  4. I love this recipe – sprinkles included! I would have a hard time being Amish. I like fancy things. Thanks for sharing.

    Wishes for tasty dishes,

  5. Do you need to refrigerate the cookies prior to baking? I know many sugar cookies need to refrigerate the dough.

  6. Annie @ Annie's Cooking Lab

    Yum! I love sugar cookies made with brown sugar, the extra dimension to the flavor is so, so good. Can’t wait to try these!

  7. I loved loved loved the originals! Which are your favorite? Which has the better flavor and texture? I know how much more I love chocolate chip cookies with an equal or higher percentage of brown to white sugar, but just wondering what your opinion is for this type of cookie. Obviously the cinnamon would flavor theses differently…but for the base?

    1. ahh!! I don’t know! Maybe the original…just because I am a huge sugar cookie gal? But these are so so good in a fall-ish way! haha! BOTH!!

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