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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
These are my favorite cookie to give to others!! Make the recipe just as written and use a cookie scoop for perfect cookies.
She bakes @ 350 in a convection oven. 🤔Did I miss the instructions for baking in a standard oven?
Right before she says that it says oven at 375 F. For 8 -10 min😊
These are amazing. Made over 106…can’t be sure how many cos I was eating them 🤭
I have made these cookies several times, but recipe from an old grange cookbook. Will have to try this one but will add 1/2 tsp nutmeg. The nutmeg always reminds me of how my grandma made them.
What is the yield for this recipe? Do you know?
Delicious! Mine were not as puffy as the photos show (though they weren’t flat either) and I weighed every ingredient that listed a weight. My oven is calibrated and I used USA pan sheet pans. I’ll add a bit more flour next time. Thank you for this very tasty recipe, it’s a keeper!
I love these cookies but I wonder if you can add chocolate and or peanut butter chips to this recipey
Can you add chocolate chips to this recipe
Delicious! I have a convection oven and baked it at the recommended 375 deg. I read the reviews and decided to use 5 c flour. I used a small scoop and bake it for 9 min on a silicon baking mat and a parchment paper mat. Mine didn’t stay as high as the picture but were still nice. I did end up with flatter cookies on parchment lined jelly roll pan and slightly higher in a silicon mat. Thank you for the recipe!! It was super easy and delicious!
Can butter only, no oil be used in this recipe?
These are the only sugar cookies I ever make! Sometimes I frost them with buttercream. They taste just like Lofthouse cookies, only better. My grandchildren love them!