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!
Amish Sugar Cookie
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.
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.
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!)
Amish Sugar Cookies
Ingredients
- 4 ½ cups (576 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks / 226g) salted butter, room temperature
- 1 cup (224g or 8 ounces) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (125g) confectioners sugar
- 2 (3.50 ounces – 4.0 ounces) large eggs, room temperature
- 2 teaspoons 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.
Video
Did you make this recipe?
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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!