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.
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I have made these addictive cookies several times and they have turned out perfect every time. I am part of the “soft cookie camp” and these fit the bill. If you are afraid you will eat the whole recipe you can freeze the cookie dough into “pucks” and bake part of the batch later-but they never last long!
I would like to Half this recipe to make sure I like this . My husbands mother made a white sugar cookie that called for sour cream am hoping this is close. To it
I have been making this recipe for years. The cookies are delicious and easy to make. I have also added lemon extract instead of vanilla to make a lemon cookie. But the original recipe is delicious. I advise that you make sure your oil is fresh.
We live by Amish country and these are SPOT ON!
These are esp good with browned butter frosting…. but, then again, they would be good with any frosting!
A+ from a 50+ year baker.
Hi Amanda
These sound so good.
Is it possible to make them vegan? The butter swap is easy but what would you suggest for the egg replacer?
Cheers Robin
I have made these cookies for 30+ years and they are my favorites. They don’t need any frosting. I flatten them with a cookie stamp and sprinkle colored sugar on top. I also think they are better tasting if you bake them until they are lightly browned—not white like in the picture. I like a little crispy to them.
I have made those Amish sugar cookies for years. Very good. Makes a lot. You can add colored sugar and take a bunch for church coffe time etc.
I made these per the recipe and they turned out very nice!! I prefer chilling my batters before baking, at least 24 hours. I was anxious and decided to bake six cookies after about two hours of chilling. We were very surprised at the shortness of the cookie, which is a fantastic characteristic! I think it is the cookie that I have been looking for as a base for fruit and toppings like Sabilyon. They are addictive, there is only one left!!
These cookies are wonderful. I really questioned the amounts when I was assembling due to increasing the recipe , but they were delicious. I am making more to share with my neighbors.
when I originally used this recipe I used the tool to increase the number of servings, but I do not see that tool today.
I tried these with plant based butter this time. Still delicious! These cookies are so good.