Amish Sugar Cookies Recipe

There’s something about a classic Amish sugar cookie that just brings me right back to my childhood. These cookies are the perfect mix of soft, buttery goodness, with that light, melt-in-your-mouth texture that makes you want to grab a second (or third). I remember my grandma would bake batches of these whenever there was a family gathering, and it was impossible to resist sneaking a few from the cooling rack. Now that I’ve started making them myself, I can see why everyone loved them so much. The simplicity is what makes them truly special. No fancy ingredients, just good old-fashioned flavor.

So, why should you try these Amish sugar cookies? Well, for starters, they’re wonderfully easy to make, and the dough is so forgiving that even beginner bakers will find success. Plus, the combination of butter, oil, and two kinds of sugar gives these cookies a uniquely tender texture that’s hard to beat. These cookies aren’t overly sweet, either—just enough to satisfy your sweet tooth without being too rich. Trust me, once you’ve made a batch, you’ll find yourself coming back to this recipe again and again.

this RECIPE

A childhood memory in every bite

The first time I helped make these cookies, I was probably about seven, standing on a stool at my grandma’s kitchen counter. She’d let me measure out the sugar and flour, showing me the right way to level off the cup with the back of a butter knife. I can still remember the smell of the vanilla extract as she handed me the bottle to take a sniff—it was like magic in a tiny bottle. We’d chat as we dropped spoonfuls of dough onto the baking sheets, and she’d remind me to space them just right so they wouldn’t spread into each other. To this day, I can’t bake these cookies without thinking of those afternoons spent in her kitchen, laughing and learning. Even though she didn’t leave behind a written recipe, this one feels like the closest I can get to recreating those moments. And I think that’s part of the magic of Amish sugar cookies—they’re simple, but they carry so much warmth and comfort in every bite.

Where did these cookies come from?

Amish sugar cookies, as the name suggests, come from the Amish community, known for their simple, hearty, and no-nonsense cooking. Their recipes often rely on pantry staples, and these cookies are no exception. The recipe has been passed down through generations, and it’s easy to see why it’s stuck around for so long. The use of both butter and oil gives these cookies an incredibly soft texture, which sets them apart from the more standard sugar cookie you might find in a grocery store. Over time, people have started adding their own twists—maybe a hint of almond extract or a sprinkle of cinnamon—but at their core, these cookies are all about simplicity and comfort.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

The beauty of Amish sugar cookies is that you probably already have everything you need in your pantry. Let’s break down a few of the key ingredients:

• Butter: This is where the richness comes from. Make sure it’s softened, not melted, to help create a creamy dough. If you’re in a pinch, margarine can work, but nothing beats real butter for flavor.
• Vegetable or canola oil: This adds to the soft texture and gives the cookies their signature tenderness. If you’re out of oil, you could use melted coconut oil for a slightly different flavor—it adds a hint of coconut that’s surprisingly lovely.
• Granulated and powdered sugar: The mix of these two sugars is what gives the cookies that light, melt-in-your-mouth texture. Powdered sugar helps keep the cookies soft, while granulated sugar adds just the right amount of sweetness.
• Eggs and vanilla: Eggs bind everything together, while vanilla adds that warm, familiar flavor. I’ve tried swapping vanilla for almond extract a couple of times, and while it’s a fun twist, I always go back to classic vanilla.
• Flour, baking soda, and cream of tartar: These are your dry ingredients, responsible for structure and lift. Cream of tartar is what helps create that soft, almost pillowy texture in the cookies. If you don’t have any, you can substitute it with a little more baking soda, but you might lose some of that distinctive tangy softness.

Kitchen gear: What you need (and what you can totally skip)

You don’t need much to whip up these cookies, but a few key tools will make the process easier. First, a good mixing bowl and an electric mixer are going to be your best friends here. The mixer will save you a lot of elbow grease when it comes to creaming the butter and sugar together. If you don’t have an electric mixer, you can absolutely do this by hand, but be prepared for a bit of a workout!

You’ll also want a set of measuring cups and spoons. Accuracy is key when it comes to baking, so try to be precise here—especially with the flour. Too much can make your cookies dense instead of light and fluffy.

Finally, grab a couple of baking sheets and either parchment paper or silicone baking mats to line them with. This keeps your cookies from sticking and makes cleanup a breeze. No mats or parchment? A light grease on the pans will do the trick in a pinch.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get started! First, grab your butter and oil, and cream them together with both sugars. This is an important step because you want the mixture to be light and fluffy—it sets the stage for that perfect cookie texture. I’ve made the mistake of under-creaming before, and let me tell you, the cookies ended up flat and a little dense. So take your time here! Once it’s all mixed, beat in the eggs and vanilla until everything’s nice and smooth.

In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Then, gradually add the dry ingredients to your butter mixture. It’s super important not to overmix at this point. If you keep beating the dough, your cookies might turn out tough instead of soft. Just mix until the flour disappears, and you’re good to go.

Next, drop spoonfuls of dough onto your prepared baking sheets. I like to use a rounded teaspoon, but if you prefer larger cookies, you can go bigger—just adjust the bake time. Pop them in the oven at 375°F and bake for 8-11 minutes. Keep an eye on them around the 8-minute mark. You want the edges to be just lightly golden while the centers stay soft.

Variations and adaptations to suit everyone

One of the best things about this recipe is how easy it is to adapt! If you’re gluten-free, swap out the all-purpose flour for a 1:1 gluten-free baking mix. I’ve tried this a few times, and the cookies still come out soft and delicious.

For a vegan version, you can replace the butter with a plant-based alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). The cookies won’t be quite as rich, but they’ll still be soft and tasty.

Want to switch up the flavor? Try adding a teaspoon of almond extract in place of the vanilla, or even a pinch of cinnamon for a cozy twist. Around the holidays, I like to sprinkle the tops with colored sugar before baking for a little festive flair.

And if you’re feeling adventurous, you can even press the dough into a baking pan to make cookie bars. Just adjust the baking time to 18-20 minutes and slice them up once cooled!

How to serve these cookies (because presentation matters!)

These cookies are perfect on their own, but if you’re feeling fancy, you can dust them with a little extra powdered sugar once they’ve cooled for a pretty finish. For a party or special occasion, arrange them on a tiered cookie tray alongside some fresh fruit or even a few chocolate-dipped pretzels.

These cookies also make a great base for ice cream sandwiches. Just pop a scoop of your favorite ice cream between two cookies, press lightly, and freeze for about an hour to set. It’s a fun twist that’s especially popular with kids (and let’s be honest, adults too).

drink pairings to enjoy with your cookies

If you’re looking for the perfect drink to pair with these Amish sugar cookies, I’ve got a few ideas. For something simple and classic, you can’t go wrong with a cold glass of milk. It’s a timeless combination that just works.

For something a little more cozy, try a cup of hot chocolate with a dollop of whipped cream. The richness of the cocoa contrasts beautifully with the lightness of the cookies.

If you’re serving these in the warmer months, a refreshing iced tea—whether sweet or unsweetened—is always a great option. For a fruity twist, you could even make a batch of homemade lemonade.

Storage and reheating tips

These cookies store beautifully! Once they’ve cooled completely, pop them into an airtight container, and they’ll stay soft for up to a week. If you want to keep them even longer, you can freeze the baked cookies (or the unbaked dough) for up to three months. Just thaw them on the counter, and they’ll be as good as fresh.

If you’re reheating the cookies, a quick 10-second zap in the microwave will soften them right up, making them taste like they just came out of the oven.

Scaling the recipe up or down

Need more cookies for a party? You can easily double or triple the recipe without any problems. Just make sure you have enough baking sheets on hand! If you’re making a smaller batch, halve the ingredients, but be mindful of the egg—it’s hard to halve one egg, so you may want to whisk it and use only half.

Let’s wrap it up!

These Amish sugar cookies are truly a crowd-pleaser—soft, buttery, and perfect for just about any occasion. Whether you’re making them for a holiday gathering, a bake sale, or just because, they’re sure to be a hit. And don’t be afraid to experiment with the recipe to make it your own. Happy baking!

FAQs

1. Can I use margarine instead of butter?
Yes, but the cookies may not be as rich. Butter gives the best flavor!

2. Can I freeze the dough?
Absolutely! You can freeze the dough for up to three months and bake straight from the freezer.

3. What’s the best substitute for cream of tartar?
You can use an additional 1/2 teaspoon of baking soda, though the texture might be slightly different.

4. How do I make these gluten-free?
Just swap out the all-purpose flour for a 1:1 gluten-free baking mix.

5. Can I add frosting to these cookies?
Definitely! A simple buttercream or cream cheese frosting would pair beautifully.

Print