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
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With one tiny adjustment, this is a sugar cookie that I deem the best on earth. I do not like the soft ones, however, so I roll into balls, flatten with a sugared glass, and criss-cross with a fork (after which I have to take a lie-down). It makes a gazillion and they are worth every minute of the preparation.
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 ?
Try adding a teaspoon of nutmeg, amazing!
Hello,
Is all of the oil and butter necessary? I am fine with the butter but cringe at the oil.
Can I use a cookie press ?
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.
I have been using this recipe for 40 years. My sis gave it to me. I also use 1 Tsp. Nutmeg. Always a winner.
For the Amish sugar cookie, can I use applesauce instead of oil?
I made the cookies with the applesauce and it did not mix up like the recipe said. I did finish making them and they did turn out. Both my daughter and I tasted them, she like it, I did not. We both have celiac so we chewed them up and spit them out. Tried tasting it again with confectionery sugar sprinkled on and I still don’t like them. We are sending one out for someone else to taste.
I’ve been making these for years and they are always a hit! Whether you make em strictly by the recipe or whether you put your own twist on them! For example I add butterscotch flavoring, chocolate macadamia nut flavoring, or maple flavoring depending on who they are for.
Why did mine come out flat?? 😩 I was so excited after seeing all the reviews