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.
How long do these cookies store for?
Do you have recipe for old fashion tea cakes?
Made these for cookie exchange at work. Thank you for sharing.
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.
Mine went flat! What happened?
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!
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! 🥰
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!
That sounds lovely Debra!
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!
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.
I can’t wait to make these cookies in the morning. They look so yummy. I love sugar cookies. Thank you for the recipe…