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  • Amish Sugar Cookies

    filed under: Sugar Cookies on January 12, 2018

    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!

    Amish Sugar Cookies #triedandtested #sugarcookies #vanilla #cookierecipe #bestcookie

    Amish Sugar Cookie

    We have been making these cookies for years, but I never shared it on this blog because I thought it might almost be too simple. I eventually shared it on my Homesteading blog and it ended up being the most popular recipe there!

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    The magic behind this recipe is the ingredients themselves. I use really good quality flour, sugar, eggs… but especially in the vanilla.

     

    The vanilla makes all the difference!

    The vanilla in the recipe is very important. The pure beautiful flavor really shines in these cookies so using the best quality vanilla I could find was important! Thank goodness McCormick Pure Vanilla Extract is readily available at most grocery stores. <3

    Amish Sugar Cookies

     

    Tips, Tricks, and Variations:

    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 you cut the recipe in half? Absolutely!

    Why do you call these “Amish”? My family has been making them for years. 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.

    Can I freeze sugar cookies before baking? Yes! This recipe works beautifully from frozen. Simply prepare 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 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 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 I freeze after baking? Sure thing. Just make sure the cookies are cooled, then place 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 them before baking.

    Can you frost Amish Sugar Cookies? 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!

    Do these cookies work for holiday decorating? I love these Amish sugar cookies rolled in red or green sprinkles for the holiday! Simply roll the dough into a ball, roll the ball around in the colored sugar (or sprinkles) of your choice, then bake as directed.

    Want another fun variation? Try pressing 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!)

    Amish Sugar Cookies

    4.75 from 8 votes
    Tried and Tested, these are the best sugar cookie I've ever had!
    Amish Sugar Cookies
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    25 mins
     
    Servings: 24
    Author: Amanda
    Ingredients
    • 4 1/2 c (576g) all-purpose flour
    • 1 tsp. baking soda
    • 1 tsp. McCormick Cream of Tartar
    • 1 c (2 sticks or 226g) salted butter room temperature
    • 1 c (224g or 8 ounces) vegetable oil
    • 1 c (200g) granulated sugar
    • 1 c (125g) confectioners sugar
    • 2 (3.50 ounces - 4.0 ounces) large eggs room temperature
    • 2 tsp. McCormick Pure Vanilla Extract
    Instructions
    1. 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)
    2. In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
    3. 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.
    4. Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
    5. Add the vanilla and mix until combined.
    6. Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
    7. Using a scoop that holds 2 tablespoons of dough, drop batter onto the baking sheet, spacing at least an inch apart.
    8. Bake for 8 to 10 minutes, just until the edges begin to darken.
    9. Let cool on baking sheet.

    Slightly adapted from Amish Sugar Cookies.

    I hope you love these soft Amish Sugar Cookies as much as we do! Thank you so much for supporting the brands that support us here at iambaker. McCormick is one of my favorite partners and my pantry reflects that as I use their products for everything! Be sure to visit their website for great tips and ideas as well as the Mccormick Spice Facebook page!

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    Comments

    Hi, have you ever added anything else to the batter like chocolate chips, peanut butter chips or candy pieces, like M&M’s?

      I have not added chocolate, but I would love to hear if you like it!

    This is my favorite go-to sugar cookie recipe. I especially like to flatten them with the sugar and glass. So crispy and delicious!

      Are they soft and chewy without flattening and adding additional sugar to the tops?

    Can i ommit cream of tar tar ? Wat would be its alternative plz reply

    Just made a batch and they are good! I think I’ll flatten them next time. They are plainish, but sometimes that’s exactly what you want!

      Roll into balls and dip them in sugar With a flat glass to press them out they r the bomb i make these fkr 30 yrs now

    Hi! I was wondering if the portions for the butter and veg oil are correct or misprinted?It seems like a lot of oil and butter! Thank you!
    G S

      I’m wondering the same thing about the oil today. Did yours turn out?

        The amount of oil is correct!!! It works, I promise. 🙂

    My cookies didn’t raise as much as yours, I assume it’s because I live at a really high altitude. Do you have any suggestions for adapting it slightly for the altitude?

    I’m wondering about the cream of tartar also. I have everything but that and we are snowed in! I saw you can substitute white vinegar for it but also saw to just ise baking powder instead of baking soda and cream of tartar. Not sure what to do – I’d hate to ruin these! They look so good!

    My cookie batter was very loose, I added almost 2 cups of flour to get the consistency yours had, seems like something could be off about the printed recipe?

      Mine came out flat… and I know I followed the recipe exactly. My cookies spread out, had a slight crisp texture. barely golden brown on the bottom. Almost a melt in your mouth texture. Not tall like yours. They melted in your mouth. I assumed, by the picture and video that they would be a bit heavier, and denser. Did I get that wrong? BTW I live at about 4000 feet (salt lake city).

    Hi Amanda
    I did them 3 times but they are not so high like yours. What can be the thing I do wrong?
    Thanks

    I just made these with my mom today, and they are without a doubt the best sugar cookies we’ve ever had! Thank you so much for sharing this wonderful recipe!

    Love the recipes ive found on face.

    The Amish sugar cookies sound just lovely!!

    thanks, I cook a lot and a lot of Armish receipes. always delish

    I lost my recipe for No Bake cookies, could you please e-mail me one? Thank you so much

    I have sent this three time and hope it goes through this time.

    Can you use self-rising flour? I have never used all purpose.

      I have not tested it with self-rising so can not speak to its effectiveness. All-purpose flour is a good staple to have on hand! 🙂

    Can I use all butter instead of oil?

      You can opt for a healthier oil, but I would leave it in.

    Mine are in the oven! I’m taking them to a ladies meeting at church tomorrow. I used vanilla bean paste. I make cut out decorated sugar coolies and always use the paste. Can’t wait for them to cool so I can try one!

    These cookies look very good and easy to make! Yum!

    I love sugar cookies but have never baked the Amish Sugar Cookie but intend to do so.
    The Amish are known good as everything they do and surely cooking and baking is no exception. I can hardly wait. I noticed that you (Amanda) answered a question about icing the cookie with a cherry buttercream icing. Guess I’ll search your site to find the recipe.

    My new favorite sugar cookie recipe! They truly melt in your mouth!

    These turned out beautiful! I want to try them with almond flavoring next time! ❤

    I have recently made your Amish sugar cookies.
    I thought they were awesome…easy recipe, easy to make.
    I have only one complaint.
    They were crumbly. Can you recommend a solution

    Dear Amanda, thank you for sharing all your lovely recipes. I came across the Amish Sugar cookies on facebook. I tried the recipe with a twist. I change the extract to 5 ml vanilla an 5 ml almond. I sift some confectioners sugar over it after it was cooled. It was almost like Italian wedding cakes. I may try it next time with a bit of fine almond powder in the recipe. God bless and thanks again!

    Super delicious and easy to make. Thank you

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