Don’t let the simplicity of the ingredients fool you, these Amish Sugar Cookies are one of the most flavorful and melt-in-your-mouth cookies you will ever have! So good you will want to double the recipe next time! I often make this recipe as well as my award-winning cutout Sugar Cookie Recipe during the holidays!

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Amish Sugar Cookies

So you may be wondering, why do I call these “Amish”? This specific Amish sugar cookie recipe originally came from an Amish cookbook, so that is where it gets its name. Versions of the sugar cookie have been around since the 1700’s and are said to have originated in Pennsylvania.

Tips, Tricks, and Variations for Sugar Cookies:

The Amish don’t use electricity, why does this recipe have a stand mixer? Simply put, I love the consistency and ease of utilizing my stand mixer. You can absolutely make these sugar cookies by hand, it will just require a bit of elbow grease.

Can This Recipe be Halved?

Absolutely! It is very easy to make a smaller batch.

How to Make Amish Sugar Cookies

Can Sugar Cookies be Frozen Before Baking?

Yes! This recipe works beautifully from frozen. Simply prepare the recipe as directed, scoop out the dough onto a parchment-lined baking sheet, (they can be placed close together) then freeze for about an hour. After an hour, remove from the freezer and place all of the solid sugar cookie dough balls into an airtight container or sealable plastic bag. (remove as much air as possible) Label the bag with the date and pop it into the freezer. (If you freeze cookies often you may also want to label the bag with the name of the recipe and cooking instructions.) You can bake these cookies directly from the freezer, just be sure to add 1-3 minutes to the baking time.

Can Sugar Cookies be Frozen After Baking?

Yes. Just make sure the cookies are cooled, then place them in an airtight container in single layers. (I like to use wax paper between each layer) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing before baking.

The Best Amish Sugar Cookies

Can These Cookies be Frosted?

Oh, my word YES. I absolutely adore them with Cherry Buttercream. It reminds me of a Swig Cookie! You can also use vanilla, buttermilk frosting, chocolate, or any frosting that you prefer. My hubby likes them with strawberry preserves on top!

Can This Recipe Make Flat Cookies?

Sure! Press the cookies flat with a kitchen glass. (about 1/2 inch thick)  This creates a tender, yet crisp sugar cookie! (Or follow the directions for these”dirty chocolate cookies” and press the glass in sugar first!)

Tried and Tested, these are the best sugar cookie I've ever had!
4.91 from 30 votes

Amish Sugar Cookies

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Don’t let the simplicity of the ingredients fool you, these Amish Sugar Cookies are one of the most flavorful and melt-in-your-mouth cookies you will ever have!

Ingredients

  • 4 ½ cups (576 g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. McCormick Cream of Tartar
  • 1 cup (2 sticks / 226g) salted butter, room temperature
  • 1 cup (224 g or 8 ounces) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 1 cup (125 g) confectioners sugar
  • 2 (3.50 ounces – 4.0 ounces) large eggs room temperature
  • 2 tsp. McCormick Pure Vanilla Extract

Instructions

  • Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
  • In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
  • Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
  • Add the vanilla and mix until combined.
  • Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
  • Using a scoop that holds 2 tablespoons of dough, drop batter onto the baking sheet, spacing at least an inch apart.
  • Bake for 8 to 10 minutes, just until the edges begin to darken.
  • Let cool on baking sheet.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Can these cookies be made with sweet butter instead of salt butter which I don’t use.
    If so how much salt should be added to recipe ?

  2. The batch of these I made this week are disappearing quickly, even with no frosting. Just the right texture for a good ‘bite’, and they leave a nice lingering flavor that says you need to have just one more cookie.

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