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! I often make this recipe as well as my award-winning cutout Sugar Cookie Recipe during the holidays!


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!

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

Amish Sugar Cookies

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

How to Make Amish Sugar Cookies


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 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!)

The Best Amish Sugar Cookies

4.86 from 21 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

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!

Course: Dessert
Cuisine: American
Keyword: amish sugar cookies
Servings: 24
Author: Amanda Rettke
  • 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
  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.

Recipe Video

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  • Suzanne Turner says:

    Super delicious and easy to make. Thank you

  • Abbie Brown says:

    Just came across this and I would like to know what I can substitute for cream of tater

  • Dolores says:

    Easy to make, taste Fabulous 5🌟

  • Donna says:

    These are AWESOME!! I misplaced my print out of the recipe and was heart broken! 🙁 Couldn’t recall where I had found it until now 🙂 So glad I found it again…..happy happy happy!!! <3

  • Vicki Harris says:

    These cookies are very good!! I wondered why mine were a bit flatter than those in the pic tho. Any feedback?

    • Barb Thomas says:

      Sugar/butter cookies are my favorite, and I have tried many recipes over the years. I was a little skeptical, but these are for sure everything you say they are. I have found a new go-to recipe. Mom always told me to use the best ingredients for the best results, including real vanilla instead of imitation, real butter, and good flour.

    • Barb Thomas says:

      One suggestion, Vickie. The recipe says to cream the butter, oil, and sugars until light and fluffy. The oil makes the butter much thinner, so it took longer to reach the fluffy point, several minutes, actually (I almost quit too soon), but I think it makes a difference in making the dough sturdy and the cookies high and good consistency.

  • Line says:

    I made these and loved them..

  • Lana says:

    I made these yesterday and they are wonderful! And your right. That pure vanilla makes the cookies! How many carbs are in each cookie,,? Thank you!

  • Line says:

    Instead of butter can I use margarine

  • Y J says:

    If you’re cutting down on white flour, or simply want an excellent twist, use instead of the 4.5 cups white flour:

    2 cups cashew flour, 1 cup quinoa flour and 1.5 cups white flour.

    Substitute regular sugar for the confectioner’s.

    Cook a little bit longer– cookies will be browned to a crunch on the outside tips.

    This made a most excellent cookie!!

  • Mary g beck says:

    I’d like the recipes for red Christmas frosting on my sugar cut out cookies.the shiny one! Please!
    Can’t locate it!

  • Beverly Nykreim says:

    Yummy cookies,I will make these often,thank you for sharing!

  • Sophia says:

    Can White vinegar be helpful instead of Cream of tartar

  • Linda Dale Coursey says:

    Could you make the Amish sugar cookies with gluten free flour? I have Celiac disease and cannot use regular flour?

  • Sarah T says:

    I made these this evening and they are great. 🙂 I particularly like them rolled in sugar and flattened, but I left some plain to frost with buttercream, others rolled in sprinkles and a few with crushed candy canes in them. They are all delicious, thank you for sharing your yummy recipe. 🙂

    • Markie says:

      We’re your flattened cookies crunchy throughout? I’m looking for a crunchy recipe.

  • Sherry says:

    I want a great sugar cookie recipe.

  • Sarah says:

    How long do these cookies store for?

  • Brenda says:

    Do you have recipe for old fashion tea cakes?

  • Kathi Snell says:

    Made these for cookie exchange at work. Thank you for sharing.

  • Deb says:

    Thank you for this recipe. You helped me simplify my Christmas baking, so now everyone in the family agrees, this is the only one everyone loves! The BEST sugar cookie ever.

  • Joanne says:

    Mine went flat! What happened?

    • Shonna ~ The Shabby Queen says:

      That’s weird they turned out flat … maybe your baking soda was bad?
      I learned a few years ago…. replace it offen.
      Hope that helps!

  • The Shabby Queen says:

    Love a sugar cookie! Made these last night!
    It’s a great recipe but … I think it’s too much oil 🥴
    I followed the recipe to a T …. they are delish!!
    Next time …..think I’ll use 1/2 the oil though next time and use more butter! 🥰

  • Debra B says:

    Just tried these and they are fluffy and delicious!

    Since these were for a Christmas party, I divided the dough and colored one part green and the other red. When mixing in the color, I didn’t fully mix it in so I had a lovely marbled effect to the dough.

    After baking, I sprinkled the red cookies with finely crushed peppermint and the green ones with sugar crystals.

    I can’t wait to try different flavors in the cookies themselves.

    Thanks for sharing!

    • Amanda says:

      That sounds lovely Debra!

  • Annie says:

    I just made these for Christmas goodie gift giving. I used cake flour and coconut oil. They are soft and fluffy and all, but seem very dry? Any suggestions before I try another batch? Thank you!

  • Diane Foster says:

    Great cookie, but I accidentity put in 4 eggs, the batter leached oil when they were in the oven,, what happened? I measured carefully but I don’t understand why this happened. They were soft and just delicious.

  • Carolyn says:

    I can’t wait to make these cookies in the morning. They look so yummy. I love sugar cookies. Thank you for the recipe…

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