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

4.89 from 27 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 cups (576g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. McCormick Cream of Tartar
  • 1 cup (2 sticks or 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 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.

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  • Aidan D. says:

    LOVE THEM! oh my goodness,I have been looking for something like this F O R E V E R!!!

  • Mirasol De Chavez says:

    I really love to dream is culinary but we dont have money for dat course.thats why im so amaze to those people who can make all the recipe,and really loved dream is become a chef but its only in my dream.

  • Carol says:

    Why would anyone make fun of the Amish. We have Amish and they are about 1 ti 1 1/2hrs from us. We use to take the kids with us and they loved it, as much or the adults. They had a bakery restaurant and all kinds of fun things! Sorry, I was off on a rant (I guess) They are so good, thank you.

  • renata says:

    what can l use instead of cream of tartar? there isn’t any in my country to get. thanks for responding, because l would really like to make this recipe.

  • Gregory Berkey says:

    I drain and chop a jar of maraschino cherries and fold them in and make cherry melt always.

  • marleme says:


  • Connie Gasper says:

    LOVE these cookies…thank you

  • Lynda says:

    So i made these cookies yesterday. Very quick n easy to make n mine came out looking just like the picture. They are very light in texture n not really sweet. I thought just a touch dry so I drizzled a powdered sugar n milk icing over them n was just perfect. This is a great recipe n looking forward to making these again n again with different toppings. Thank u

  • Maria B Rugolo says:

    I’m speechless – not easily done! These cookies are fantastic. A true delight to make. They taste so good. I cannot wait to do more with them, frost, fill, seems the possibilities are endless! Thank you for a delight of a recipe.

    • Amanda Rettke says:

      Thrilled you like them Maria!!

  • Paula says:

    Love to bake

  • Gwen says:

    Can I use this recipe for cut out cookies and if so will it dry it out when I roll the dough with flour and can I try and use fresh lemon or orange

  • Shannon says:

    Do you have a cream cheese frosting recipe for sugar cookies?

  • Barbara says:

    I love your site very much but I just learned about your, I am very interested in joining the email list. Unfortunately every time I try to link up through the site I get an error message. Is there something wrong with the site? I would love to get emails from it. The recipes look great.

    • Amanda Rettke says:

      I will get it up ASAP, promise!

  • Karen says:

    I won a blue ribbon with these cookies years ago, had made the very same ones for about 25 years now and no better sugar cookie out there.

  • Tammy Lomeli says:

    So I followed the recipe to a T and my cookies spread out flat during baking. Should I have refrigerated the dough after mixing prior to baking? Other than that they were good.

  • Linda says:

    Love this recipe I add a teaspoon of almond extract. My grand daughters love to make these and dip them in sprinkles and flatten with the bottom of a glass !

  • marie stone says:

    delish and quick thx

  • Mary-Louise Jonassen says:

    Absolutely delicious!!!

  • Jean Mathews says:

    I add a cup of chocolate chip to 1/2 of the recipe and 1/2 peanut butter chips to the other half and they seemed to come out dryer. What could I do to not taste so dry?

    • Elizabeth Keeney says:

      Hi, Jean! I work with iambaker and am happy to help with questions. I am sorry the cookies were dry. I have not tried adding chocolate chips or peanut butter chips to the recipe, but I would recommend a shorter baking time next time. I hope this helps. Have a great day!

  • Susan Hornung says:

    These were really delicious. I wanted to make them but didn’t have any cream of tartar so I googled substitutions for cream of tartar and learned what that does in a recipe (provides acid). I learned you can substitute TWO teaspoons lemon juice or TWO teaspoons white vinegar for 1 teaspoon cream of tartar. I used the white vinegar. The cookies are absolutely delicious. Mine have a little bit more of a lightly browned edge, by choice, because we like them that way. I highly recommend this recipe. It’s so nice to have a good cookie recipe on hand that doesn’t require a run to the store because these are very basic ingredients (since I now know I can use vinegar in place of the cream of tartar). Thank you for a 5-star recipe that is destined to become a family favorite.

  • Anne says:

    How about adding crumbled can’t canes at Christmas to the batter? Mmmmmm!

  • claudette fulton says:

    I haven’t tried yet, but has anyone tried to use sugar substitutes with this recipe?

  • Lorry says:

    There is a similar French Canadian cookie called a Gallette. A favorite of my family. We often drizzle melted chocolate over instead of icing. My kids favorite is butterscotch. I am looking forward to baking your recipe this afternoon with my granddaughter!

  • Susan Nicola says:

    Can I use GF Flour in this recipe?

  • Pat says:

    I make these cookies every year. I roll them out. I got the recipe 40 years ago from an Amish neighbor.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.