Soft Amish Sugar Cookies

Soft Amish Sugar Cookies recipe with sprinkles

These Soft Amish Sugar Cookies are hands-down my new favorite sugar cookie recipe.  So simple and melt-in-your-mouth delicious I can’t even stand it! Stop what you are doing right now and make these soft sugar cookies!

I’ve developed quite the sugar cookie collection here on my site, but I definitely feel they all serve different purposes. If you’re looking for a Cut Out Sugar Cookie recipe, that’s one thing…or if you’re looking for a frosted sugar cookie, that’s another… but if you’re looking for the BEST soft (no fuss) sugar cookie recipe, you are in the right place!!

Soft Amish Sugar Cookies |

Soft Amish Sugar Cookies

Now, I don’t actually know if this sugar cookie recipe came from the Amish.  But we’re gonna all pretend that it did, because that just makes it seems more old-fashioned-y and nostalgic.  Plus, the Amish have lots of time to think up the best recipes because they’re not constantly checking Instagram or falling down a youtube rabbit hole.

These Amish sugar cookies are so melt in your mouth good, it’s unreal.  I am seriously in love with them. They aren’t cakey, just thick and perfect…everything you want a sugar cookie recipe to be!

Make sure not to over-bake these sugar cookies though…you can bake out the magic. It’s a fact.

How to make Soft Amish Sugar Cookies

One special thing about this recipe is that it includes 1 cup of vegetable oil along with 1 cup of butter. Health food, they are not.

Soft Amish Sugar Cookies |

And also a little bit of Cream of Tartar!  Cheers to another use for my CoT! This helps with the leavening of these cookies and gives them the perfect texture.

Soft Amish Sugar Cookies |

I used my large cookie scoop to make these the perfect size and height.  If you don’t have a cookie scoop, here’s the link to my favorite!

Soft Amish Sugar Cookies |

And if you want to add sprinkles, go ahead.  Also, I’m a mess with sprinkles.

Soft Amish Sugar Cookies |

Bake them up only until the edges are just slightly golden.

Soft Amish Sugar Cookies |

Aren’t these sugar cookies unbelievably pretty??

Soft Amish Sugar Cookies |

And if you’re not feeling the sprinkles go ahead and let your cookie be naked.

Naked cookies need love too.

Soft Amish Sugar Cookies |

So NOW go make these Soft Amish Sugar Cookies, it’s the best soft sugar cookie recipe out there!

Looking for more sugar cookie recipes? Try these:



Soft Amish Sugar Cookies

  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


makes 24 large cookies


  • 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


  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper. Set aside.
  3. In your mixing bowl cream together butter, oil and both sugars until smooth. Beat in eggs and vanilla.
  4. Add in baking soda, cream of tartar and salt and mix in.
  5. Turn mixer to low and add in flour, mixing until combined.
  6. 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.
  7. Allow to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.


recipe adapted from Taste of Home Magazine

store airtight for up to 3 days

Keywords: cookies, sugar cookies, recipe, cookies and cups, sprinkles

 **NOTE** When I first posted this recipe I left out the eggs on the printable recipe as an oversight.  The recipe is corrected now.  Thank you so much for the emails letting me know!!**


148 Responses

  1. I have a couple recipes for soft/sprinkles sugar cookies and I’ve never seen a recipe that uses oil. Now that’s one surefire way to prevent dry sugar cookies (which happens easily!) I love that the sprinkles are baked in so you dont have to frost them. I try to do that whenever possible. I have no patience to frost cookies 🙂 These are keepers! pinned!

    1. I have a similar recipe that is super easy and no eggs.
      1 cup softened butter
      1/2 cup sugar
      2 cups flour
      1/2 tsp vanilla or other flavoring. (More depending on your taste)
      Cream the butter and sugar really well. Add vanilla. Gradually add flour. Roll in 1 inch balls (or use cookie scoop) and place on cookie sheet. If you want you can make them jam thumbprint cookies by making a depression and filling it with fruit jam/preserves. Bake 375 for 15ish minutes. Watch them so they don’t burn. Makes about 3 dozen.

  2. Dalila G.

    These cookies look so yummy and so simple to make.
    The oil and butter should make for a moist cookie, I can’t wait to taste these! Look out waistline! LOL!!!

  3. Ooo! So pretty!
    I love that the Amish have all the “best” recipes. Its true though. Though they really scare me! Those Amish shows on TLC make me afraid of having my teeth all pulled out and being caught by the pastor and shunned for jumping on a trampoline. Eek.

    1. Suzanne

      The Amish people (and I have several Amish friends though I am not Amish) are some of the most respectable and honest people I know. They raise their children to obey their parents and the children do work on the farm. Good for them! Beats kids sitting around playing electronic games all day. Their houses are immaculate; they are very hospitable. I have a lot of respect for the Amish! They are hard working people. There is no reason whatsoever to be scared of them.

  4. I’ve been using this recipe for about 20 years and they are hands down, the best sugar cookies around. People pass up my beautifully royal iced cookies and go for these sweet and simple cookies every time. They are awesome!

    1. Shelly

      Sorry to squash your health dreams. I left eggs out of the written recipe on accident. Eggs added back in, as they should be 🙂

  5. donna jeffreys

    girl, you are TOOOOO funny!
    my name is DONNA and i am a cookie addict! 🙂
    i can pass up just about any cake, pie or other dessert but let there be a tray of cookies and whoa boy….its like a HUGE magnet is attached to my hip! I read this recipe and after I log off, I WILL be in the kitchen making THESE COOOOOKKKIIIEEESSSS!!!!! (doing my best cookie monster voice possible!)
    But truly, your blog has to be one of my favorites to follow…..just sayin! On more than one occassion I am giggling and my hubby will walk in and ask what are you laughing at? lol!
    Nuffin honey….just reading!
    Hugs everbody!!!!!! 🙂

  6. Shelly L.

    Is there a substitutes for cream of tartar? Or what would happen if I left it out? (I know, heaven forbid I don’t have any, LOL!) These sound amazing!

    1. Shelly

      It helps stabilize and also works as a leavening agent! You could leave it out, I’m sure and the difference will most likely be marginal.

  7. Mary

    Ok, I looked at the other recipes that you suggested for sugar cookies and I RAN back to your Amish Sugar Cookies. I LOVE that these do not have to be rolled out! They are as pretty as the others, but so much easier to make. And, you are right that they should be called Amish cookies because they are homemade looking- not something that looks like they came from a perfect bakery! Thanks for sharing such a nice recipe?

    1. They do. I have several Amish cookbooks for desserts and candy. I live near many Amish farms, and they often have road side stands where they sell their vegetables and desserts.

  8. Rebekah

    These were great! I halved the recipe and they turned out perfect. They tasted exactly how I was expecting 🙂 Thanks for the recipe – I love reading your blog.

  9. Lisa

    Have you frozen this dough? I make cookie dough balls and freeze them on a cookie sheet then transfer to ziplocks and remove a few to bake when I want just a few.

  10. becky w

    Can I tell you these are amazing!!!
    I had a stressful day at work Monday and came home to vent a little frustration by baking. I just had read this post and decided I had everything to make them, well needless to say I have worked my way thru the whole batch this week, minus a few I let my husband sample. These are amazing!!! I love the fact that they look exactly like your pictures, they are soft and yummy!!!
    Thanks for the greeat recipe, it’s definetly a keeper, oh and thanks for the extra calories I consumed this week.

  11. Sorry to burst your bubble (well, I’m probably not doing that), but they’re NOT Amish. They are from a “vintage” recipe though! This is (basically – I’m kind of secretive about it exactly) my great grandmother’s sugar cookie recipe – oil, butter, powdered sugar, cream of tartar – all of it. She was on this earth from 1896 through 1971. My late grandmother passed on the tradition with us, and now my siblings and I make them. A standard we only make once a year (a big batch) at Christmastime – and you’re right – no frosting necessary! We always rolled them in a few sprinkles though, mostly to make them pretty. If we broke our rule and made them throughout the year, we’d be gargantuan. I’ve never seen this recipe anywhere else – no cookbooks, no blogs, nowhere, so I’m curious where you found it? A holiday tradition – but not Amish. Southeast Missourian, maybe? My great grandmother was Elphia (pronounced “elf-ya” isn’t that cute?) – you could rename them Elphia’s Sugar Cookies!

  12. Holly

    Printed out the old recipe and made them with out the eggs…. No good. Guess I will have to try again.. Wish I had reviewed before I baked!!!

  13. a

    I saw these on the blog and printed out right away. I thought it was odd that eggs weren’t included. I didn’t realize until the end!

  14. a

    I saw these on the blog and printed the recipe out right away. I thought it was odd that eggs weren’t included. I didn’t realize until the end and was wondering why so dry. I added them in at the very end and they turned out ok.

  15. Omigosh! I’m baking off my last sheet of these right now, and of course I’ve already sampled the cooled ones. These cookies are CRAZY good. They are legit the best sugar cookies I’ve ever had. Thank you for sharing the recipe with us! 🙂

  16. Daphne

    I made these a day or so after your post, AMAZING. The guys at work at themselves into a coma. My daughter doesn’t eat chocolate, peanut butter or nuts, my son eats all of them so finding a cookie they both love is great. I added chocolate chips to a few. Until we bake again!!!

  17. Erica

    Making these as we speak! Omg! How could I not!? They look so yummy. Btw, I make a mess with sprinkles all the time. Always finding a sprinkle later that I forgot to clean up. 🙂

  18. Betsy

    I am in search of a perfect treat to put in little cellophane bags tied with a brown and turquoise ribbon. I’m planning to hand them out with my new Spring catalog. Does your creative mind have any ideas for me??:))

  19. Michelle

    I had high hopes for these cookies. When I saw the recipe and how pretty they are, I was hoping to have finally found my “go-to” sugar cookie recipe to use for many years to come. I was sadly disappointed. I agree that they are “melt in your mouth”, but only because they crumble so easily that they practically turn to powder form as soon as you put them in your mouth. I have made cookies many times and never had any turn out quite like this. They had good flavor and were easy to prepare, but I think I will continue my search for a good sugar cookie recipe.

  20. Jaye L.

    Hi Shelly! These cookies look and sound perfect. I plan on making these for a shower I’m hosting on Sunday. Can I make the dough two days in advance and then either freeze or refrigerate them for two days until I’m ready to bake? Thanks!!

  21. Tina

    Holy cow, these are awesome!!! Decided to make them for Valentine’s Day but now I’m thinking they won’t last that long in our house. Great recipe as usual 🙂

  22. nada

    Hi….am very new to cooking and new to ur page too…i was very happy to get such a wonderful planning to bake this during this weekend.can i ask a doubt?it may be childish. veg oil means sunflower oil and oliv oil??can i use sunflower oil??i would appreciate if u could clarify 🙂
    Thank u

  23. judy helmers

    I make these a lot. They are so delicious and addictive. I just roll them in my hands and then roll them in sugar or sugar and cinnamon. then smash them with a glass dipped in sugar. They turn out perfectly round.

  24. Wendy

    These look like just the right treat to fill our sad empty cookie jar. I have one question, though, could I replace the veg oil with equal amount of shortening? I’m just not feeling like going to the store. Thanks!

  25. Susan

    Thank you for beautifully presenting these recipes. The photography is lovely. Can’t wait to make these cookies for son’s grad party 🙂

  26. Jennifer

    Is there a way to make this without the oil? I don’t like the oil in my baking recipes. I wanted to try these but I can’t since there’s oil.

  27. Dianne

    I tend to be a fairly healthy eater (I cannot survive a day without having AT LEAST 5 giant servings of healthy veggies), but I have a sweet-tooth, too, which plagues me terribly. So I’m always trying to balance between being healthy and letting myself live a little. I am NOT a fan of those so-called “healthy cookies” that have the texture of a roofing shingle. I want a true, indulgent cookie that is soft and delicious and tasty, and not particularly nutritious, but also not over-the-top ridiculous either. Over my many years of conducting this balancing act, I have read that you can eliminate as much as 33% of the oil in virtually any recipe and still get the same results, and I’ve also read (somewhere else) that you can replace as much as half of the oil with unsweetened applesauce. I have actually modified several recipes in my files using BOTH of those rules-of-thumb; and with great results. In fact, my amazing carrot cake recipe (which originally calls for 1-1/2 cups of oil) is actually noticeably better with 1/2 cup of oil and 1/2 cup of applesauce instead (I first eliminated 33% of the oil, taking it down to 1 cup, and then replaced 50% of that amount with applesauce). I have also started replacing half of the butter in my favorite chocolate chip cookie with applesauce, and I seriously think they are better (and considering that I’ve had at least 20 people recently tell me that my cookies are the best they’ve ever had and that they wish I’d start a bakery, I will assume that I’m not the only one who feels that way.) So, the point of this rambling is…I’m wondering if perhaps some of the oil or some of the butter in this recipe could be eliminated and/or replaced with applesauce.

  28. Lynn wood

    Actually I live in a Amish community, they buy their soap at the store and they are as addicted to angry birds as you and me when they get a chance. They also state that the Amish shows are fake specially Amish Mafia and they are not rue Amish on that show which I hope you knew that.

  29. Bea

    I’m sorry to say these cookies were bland. I followed the direction exactly and there was just no flavor. I was highly disappointed after all the rave reviews it received.

  30. lisamaria

    Ok, I have to agree with Bea. These cookies have a wonderful texture, but they need more flavoring. I would add more vanilla and maybe a little more sugar. I even added 1/2 tsp of lemon extract and it was undetectable. This recipe makes an enormous amount of cookies as well! I doubt I would make them again b/c I have some other recipes that I like more and that do not include oil and well as butter.

  31. Lisa

    Made these cookies today and they are absolutely delicious. Just the taste and texture I was looking for. Great flavor, great everything! Thanks so much!! Love your website. This was the first recipe of yours that I have tried and I look forward to making many more!!

  32. Jessica

    Do you dip your measuring cup in the flour or spoon the flour?

    I’m a spoon the flour. Some of my sites dip their cup in. If they do that, I’m not using enough flour

    1. Shelly

      The right way is to spoon, yes. I can’t always say I do that…but to get an accurate measure spooning the flour is the best. And in this case the amount is spooned flour 🙂

      1. Jess

        Oh good!! I can tell when I make my junk who dips and who spoons. My dough ends up sticky because I didn’t use enough. 🙁

        Thank you so much!!!!! I’m a big fan. ????

  33. Mary Wagner

    This is the EXACT recipe that I got years ago from my Grandma. The only difference is that she always flattened them slightly. They are a favorite in our house and also a favorite at my husband’s hunting camp. They never fail, are great with coffee, and stay fresh for a long time!

  34. Denise Lloyd

    I have been using this recipe for years. If you flatten them down with the bottom of a sugar coated glass they turn out crispy and hold up great to frosting!

  35. Laura

    So I’m pretty sure that these are actually what we call Lebkuken, which is a German cookie. I was raised in the Lancaster Co area and grew up Pennsylvania Dutch.
    And yes, they are amazing.

  36. Kathy

    My son is deployed,and I’d like to send him some of these. It takes about 10 days to get stuff to him. Do you think the cookies would be ok?

  37. Elizabeth

    These cookies are so good!!! I baked them yesterday as a last minute resource when I found out we were having unexpected company that night. I gave the cookies as gifts and kept some for my family to munch on later. Today, they taste even better than yesterday! The flavor is much more intense. I love them! I just want to keep on eating them, lol. Thanks for the recipe!

  38. Lauren

    Would adding cocoa powder to these work, or ruin/defeat the point of the recipe? They look gorgeous and delicious as they are! I’m just wondering about the possibility of soft chocolate sugar cookies for valentine’s day 🙂

  39. Paula B.

    What a perfect little cookie and it came together so easily. We’re having a “girlfriends’ get-together” late tomorrow afternoon on the porch and by the pool and I wanted to have something sweet to go along with the appetizers and drinks so this will be just the thing! I only wish I had some summery sprinkles for my cookies but I only had silver or red, oh well.

  40. Kate M.

    I usually only post comments on fabulous or terrible recipes, and let me say, these cookies were AMAZING. I’m not usually a huge fan of sugar cookies, but I keep going back for more! They were VERY easy to make, and I know I’ll be making them again soon!

  41. KG

    Could you recommend a frosting for this recipe? I love the big pink sugar cookies available at espresso stands but whenever I frost sugar cookies with a favorite buttercream, I can only stack in a plate single layered. Thanks!

  42. Nata Etherton

    Could you pipe the dough using a large star tip, or would they be too dense to pipe? It would make a pretty cookie if you could.

  43. Holly

    I’ve made this recipe several times and they are probably my favorite cookies. However, eggs gross me out and I’ve started replacing eggs in other recipes with flax eggs. I’m just curious if anybody has tried flax eggs in this recipe? If so, how did they turn out?

  44. Penny

    I have made these for 50 years and are, Bar None, my favorite cookie. My recipe calls for 1/2 tsp almond flavoring also. I use a Xmas popcorn can to store them and they stay fine for a very longtime. Also can dip a glass in sugar and flatten them slightly.

  45. avn

    In the recipe, you say you used a tablespoon amount, but your large cookie scoop = 3 tablespoons. Which is the correct one? I’m so excited to try these cookies 🙂

    1. Shelly

      You can certainly make these cookies as large or small as you prefer, I make mine large, using my large cookie scoop, so I adjusted the wording to be more clear! Thanks!!

  46. Amanda

    these are delicious I grated up some dark chocolate and sprinkler on top when I removed form the over so good, thank you for sharing ! 🙂

  47. Donna Carroll

    I make something very sinilar. Instead of buttee AND oil, i use 2 c Crisco shortening( not buttery one) and for the sugar, 2 c of powdered (no granulated) And NO eggs. Once on cookie sheet use a fork and make cris cross design. Add sprinkles. These will truely melt in your mouth.

  48. Mel Mure

    Just made these cookies and OH EM GEEEEE I have never EVER made cookies this amazing before!!! They literally melt in your mouth. The texture is crazy! Thank you so much for the recipe!!!!! <3

  49. Cori Jane

    If you like a soft, “melty” (I don’t think that’s even a word, but oh well!) sugar cookie…look no further! Seriously, this recipe was so easy and the outcome is AWESOME. My husband isn’t much of a sweets person and he specifically asked for these this year when I started my Christmas baking. *QUESTION: many times I make cookie dough, roll out the cookies and freeze them so I can just pop them in the oven and bake at my convenience. Does anyone know if I can do this with this dough? I questioned it since the the dough is so (amazingly) soft. I’d appreciate any help!

  50. GreekPrincess80

    I’ve been making these for years! I promise that 3/4 teaspoon tartar is actually better with the texture!

  51. Sherrie

    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.

  52. Gail

    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.

  53. Elaine Gray

    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!

  54. Amy

    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.

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  57. 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.

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