Amish sugar cookies are soft, buttery sugar cookies with a melt-in-your-mouth texture that’s hard to resist! They’re super simple to make without any chilling. Think of these as a no-fuss alternative to classic cut-out sugar cookies!
Old-fashioned Amish sugar cookies are one of my favorite cookie recipes. They’re soft-baked and buttery, made with a combination of vegetable oil, butter, powdered sugar, AND granulated sugar, for a texture that (literally) melts in your mouth. Versions of Amish sugar cookies have been circulating since the 1700s when they originated with the Pennsylvania Dutch. But here’s what makes this recipe the best:
- Soft-baked. I love that these cookies bake up thick and soft without being cakey, and they’re not too sweet, either.
- Easy to make. Amish sugar cookies are drop cookies with zero chilling time. You don’t even need to roll out and cut the dough. Just mix and drop the dough onto a baking sheet, and bake!
- Perfect for any occasion. Whether I’m baking these soft sugar cookies throughout the year or during the holidays, they’re always a hit! Amish sugar cookies are an old-timey, classic cookie recipe that looks great on a Christmas cookie platter.
If you love homemade sugar cookies and the melt-in-your-mouth texture of meltaways and Snickerdoodle cookies, wait until you try this Amish sugar cookies recipe.
Ingredients You’ll Need
The combination of ingredients sets Amish sugar cookies apart from other sugar cookie recipes. Below are some quick notes on what you’ll need to grab from the pantry. Scroll down to the recipe card after the post for a printable list.
- Butter – Salted or unsalted, at room temperature.
- Vegetable Oil – Or another neutral oil, such as canola.
- Sugar – The secret to Amish sugar cookies’ tender texture is the combination of granulated sugar and powdered sugar in the dough. If you don’t have powdered sugar, blitz granulated sugar in the blender to make a smooth powder.
- Vanilla – Pure vanilla extract, and not the imitation kind.
- Cream of Tartar – Almost every Amish cookie recipe features cream of tartar. Similar to snickerdoodles, cream of tartar gives these cookies a light and fluffy rise and a hint of tang.
- Eggs – Bring these to room temperature, too.
- Dry Ingredients – Your baking essentials, like flour, salt, and baking soda for leavening. Check the date on your baking soda to make sure it’s fresh and not expired.
These are drop cookies, meaning that all you need to do is mix the dough before you scoop the cookies out onto a sheet to bake. It’s super easy and you can have them ready for the oven in minutes. Follow the steps below to make perfect Amish sugar cookies, and scroll down to the recipe card for the printable recipe directions.
- Prepare the cookie dough. Start by creaming the butter and oil with both types of sugar. Next, add the eggs, vanilla, and dry ingredients. Mix until the dough is just combined.
- Scoop! Use a large cookie scoop to scoop the dough into balls. Place the cookies onto a parchment-lined baking sheet.
- Bake. Finally, bake the sugar cookies in a 350°F oven for 10-12 minutes, until they’re golden at the edges. Afterward, let them rest on the baking sheet for a bit before moving them to a wire rack to finish cooling.
Make the Cookie Dough Ahead
If you’d like to prepare your Amish sugar cookie dough in advance, I recommend freezing. Scoop the dough balls onto a baking sheet, and place the whole sheet into the freezer to flash-freeze. Once solid, transfer the cookie dough to an airtight, freezer-safe bag or container and freeze for up to 3 months. Bake the cookies directly from frozen, adding an extra couple of minutes to the baking time.
Tips and Variations
- Use a cookie scoop. I use my large cookie scoop when portioning the dough. It makes each cookie the perfect size and height.
- Don’t overbake. These Amish sugar cookies will only be slightly golden when they leave the oven. They may even appear underbaked, and that’s fine! The cookies finish baking while they rest on the cookie sheet. Whatever you do, make sure not to overbake these cookies. You can bake out the magic (by magic, I mean their irresistibly soft, tender texture).
- Use brown sugar. For a variation of this recipe made with brown sugar, check out my Amish cinnamon brown sugar cookies.
How to Store
- At room temperature. Store these Amish sugar cookies airtight at room temperature for up to 3 days.
- Freeze. Once these cookies have completely cooled, you can freeze them in an airtight container for up to 3 months. Use pieces of parchment in between layers. Thaw at room temperature when you’re ready to serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 large cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: Amish
Description
Amish sugar cookies are rich, buttery sugar cookies with a melt-in-your-mouth texture that’s hard to resist! They’re super simple to make without any chilling.
Ingredients
- 1 cup butter, room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 4 1/2 cups flour
- *optional sprinkles to garnish
Instructions
- Preheat oven to 350°
- Line a baking sheet with parchment paper. Set aside.
- In your mixing bowl cream together butter, oil and both sugars until smooth. Beat in eggs and vanilla.
- Add in baking soda, cream of tartar and salt and mix in.
- Turn mixer to low and add in flour, mixing until combined.
- Using a large cookie scoop (3 tablespoons) dough onto lined baking sheet. Add sprinkles now if desired. Bake for 10-12 minutes until edges just start to golden.
- Allow to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.
Notes
- Recipe adapted from Taste of Home Magazine
- Store airtight for up to 3 days
Nutrition
- Serving Size: 1 cookie
- Calories: 249
- Sugar: 12.5 g
- Sodium: 158.7 mg
- Fat: 12.9 g
- Carbohydrates: 30.5 g
- Protein: 3 g
- Cholesterol: 40.5 mg
I’m not normally the type of person to pick a sugar cookie, but these are phenomenal. I’ve been making these for years, and everyone loves them. They’re soft, buttery, and fluffy – absolute perfection. I’ve added sprinkles, nonpareils, and even Red Hots to these, but they’re great just plain, too. I can’t recommend these enough!
my go to recipe….this recipe makes about 6 dozen using a small cookie scoop, the perfect size for us. Today I experimented a little and divided the dough in 3…made 1 part plain with sprinkles, mixed chopped pecans into another portion, and mini choc chips into the third portion. All 3 kinds are awesome!
These cookies were amazing! they have a nice soft inside with a kind of crunchy edge! Highly recommend!
This is my family’s favorite cookie! Thank you so much <3
I grew up with these cookies as a family recipe, only the original recipe of my childhood calls for vegetable shortening instead of butter. But butter is so much better! I never thought of using butter till I saw this recipe. The cookies are just awesome. So tender, yet crisp, they really do melt in your mouth. I flatten mine with the bottom of a drinking glass dipped in sugar rather than with a fork. It produces perfectly smooth, gorgeous cookies. These guys are too fragile to frost (if you did manage to spread frosting on without breaking them, they would absorb the moisture from the frosting and turn unappetizingly soggy) but colored sugar sprinkles is an option.
I don’t normally post reviews but I just had to on this one. This is by far my family’s favorite sugar cookie. I have made several of your recipes and they all have been a hit. Thank you so much for sharing all of your wonderful recipes.
I love the Amish cookie recipe, I made it years ago, so I was happy to find this one. I do add pecans though. Can you make this ahead & freez them for later? Going out of state for Christmas. & want to get baking done early!
I just made these. I have been looking forever for the best soft sugar cookie recipe and this is it!!!! Finally I am completely happy with this soft sugar cookie. Unbelievably the best ever. I made a half recipe and used the medium scoop. Got a little over 2 dozen. Thank you so much.
SO glad you liked them!!
I love sprinkles on the cookies. I use a cookie scoop and release the ball into my hand and then dip it into sprinkles. Easy! Love this way of decorating cookies.