These Soft Amish Sugar Cookies are hands-down my new favorite sugar cookies recipe. They’re so simple and melt-in-your-mouth delicious, you have to stop what you’re doing right now and make these!
Soft Amish 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!!
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.
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.
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!
And if you want to add sprinkles, go ahead. Also, I’m a mess with sprinkles.
Bake them up only until the edges are just slightly golden.
Aren’t these sugar cookies unbelievably pretty??
And if you’re not feeling the sprinkles go ahead and let your cookie be naked.
Naked cookies need love too.
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
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Prep Time: 10 minutes - Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 large cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: Amish
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These Soft Amish Sugar Cookies are hands-down my new favorite sugar cookies recipe. They’re so simple and melt-in-your-mouth delicious, you have to stop what you’re doing right now and make these!
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
Keywords:: homemade sugar cookies recipe, easy sugar cookies recipe, best sugar cookies recipe, homemade sugar cookies, homemade sugar cookies recipe, soft sugar cookies recipe
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 **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!!**
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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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… Read more »
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.
Delicious! this is a keeper I will bake these again
These are the best! But I promise these are better with 3/4 teaspoon tartar. The texture is perfect!
I’ve been making these for years! I promise that 3/4 teaspoon tartar is actually better with the texture!
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… Read more »
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
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.
ODpp
★★★★★
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 ! 🙂
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 🙂
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!!
I am not a huge oil fan…can you substitute melted butter for the oil? I have done that in other recipes successfully.
Could I add cocoa to this to give a chocolate flavor?
I have never tried it with this recipe, but if you do let me know!
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.
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?
Can I just skip the cream of tartar?
Not really, it’s essential in this recipe.
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.
I think the dough might be a little thick, but if you have a strong piping bag it might work!
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!
Here’s my recipe! http://cookiesandcups.com/vanilla-buttercream/
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!
★★★★★
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.
★★★★★
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 🙂
You could add cocoa powder, yes! They wouldn’t be super intense chocolate cookies, but I am sure they would be good!
These cookies sound delicious! Can’t wait to try them….could you tell me what kind of butter you use? Thanks:)
Just Salted butter…I like Challenge Brand or Land O’Lakes best!
Can u freeze the dough n just take out what u need n bake?
Sure!