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!
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.
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.
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
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 so (amazingly) soft. I’d appreciate any help!
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!