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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These turned out beautiful! I want to try them with almond flavoring next time! ❤
I have recently made your Amish sugar cookies.
I thought they were awesome…easy recipe, easy to make.
I have only one complaint.
They were crumbly. Can you recommend a solution
Dear Amanda, thank you for sharing all your lovely recipes. I came across the Amish Sugar cookies on facebook. I tried the recipe with a twist. I change the extract to 5 ml vanilla an 5 ml almond. I sift some confectioners sugar over it after it was cooled. It was almost like Italian wedding cakes. I may try it next time with a bit of fine almond powder in the recipe. God bless and thanks again!
Just made these cookies they look exactly like yours but I do find them very plain I put a little dusting of sugar on top but still really Bland maybe next time I would add More vanilla I’m not sure
Thank you for this fantastic recipe! We love the softness and it almost melts in your mouth!!!
Super delicious and easy to make. Thank you
Just came across this and I would like to know what I can substitute for cream of tater
Easy to make, taste Fabulous 5🌟
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
These cookies are very good!! I wondered why mine were a bit flatter than those in the pic tho. Any feedback?
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.
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.