These Amish sugar cookies are an easy-to-make, old-fashioned treat that uses common baking ingredients you already have at home! They are sweet, tender, and will completely melt in your mouth. Enjoy them exactly how they are or add your favorite frosting or icing for an extra special dessert!
Best Amish Sugar Cookies Recipe
I've been all about these Amish sugar cookies lately. They have a relatively short ingredient list, are simple to make, and have a sort of elegance about them (plus, they are ridiculously tasty!)
The texture and puffiness of these cookies really set them apart from more traditional sugar cookies (and you can't make cut-outs with these). They practically melt in your mouth!
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If you're looking for cut-out cookies, check out my recipe for classic sugar cookies and my guide on how to make cut-out cookies!
🥘 Amish Sugar Cookies Ingredients
If you are an avid baker, you most likely already have everything you need! Not only are these some simple cookies, but they are budget-friendly, too!
- Butter - 1 cup (2 sticks) of butter that has been softened at room temperature.
- Confectioners Sugar - 1 cup of powdered sugar.
- Sugar - 1 cup of white granulated sugar.
- Oil - 1 cup of coconut oil. You could also use vegetable oil or canola oil if desired.
- Eggs - 2 large eggs at room temperature.
- Vanilla - 2 teaspoons of pure vanilla extract.
- Baking Soda - 1 teaspoon of baking soda.
- Cream of Tartar - 1 teaspoon of cream of tartar.
- Flour - 4¾ cups of all-purpose flour, spooned and leveled.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Amish Sugar Cookies
These no-roll, no-cut, no-chill sugar cookies are about as easy as they can be to make! You're going to need a baking sheet, your stand mixer, a silicone spatula, your measuring utensils, and a cooking scoop.
This recipe will make an impressive 4 dozen cookies, so it is perfect for parties!
- Preheat. Preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper or silicone baking mats.
- Cream. Using your stand mixer or a hand mixer, cream together 1 cup each of butter (227 grams), confectioners sugar (120 grams), sugar (200 grams), and coconut oil (237 milliliters) at medium-high speed until smooth and creamy.
- Continue mixing. Reduce the speed to medium and add 2 large eggs (100 grams), one at a time. Then, mix in 2 teaspoons (10 milliliters) of vanilla extract, 1 teaspoon (4 grams) of baking soda, and 1 teaspoon (3 grams) of cream of tartar. *If the mixture with eggs looks curdled, add a tablespoon or two of your flour.
- Add flour. Turn the mixer to low speed and gradually add 4¾ cups (562 grams) of all-purpose flour, mixing only until it is just combined.
- Portion. Use a cookie scoop to scoop the dough into 2-tablespoon portions and drop them onto the prepared baking sheet, leaving some space in between each one.
- Bake. Bake in the oven at 375°F (190°C) for 6-9 minutes or until the cookies have puffed up and set.
- Cool. Remove the cookies from the oven and let them cool for a few minutes before moving them to a wire cooling rack.
🍴 What To Serve With Amish Sugar Cookies
Of course, these cookies are amazing straight out of the oven with a tall glass of milk. Or, you can pair them with some delicious frosting and sprinkles to really customize the flavor! I recommend trying them with some maraschino cherry buttercream or lemon cream cheese frosting!
Check out more of my buttercream recipes here! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I prefer to use coconut oil when baking, but you can use any neutral cooking oil you like (and Amish sugar cookies are typically made with canola or vegetable oil).
- Properly measure your flour by fluffing it up with a fork and then using a spoon to scoop it from the container into the measuring cup. Once full, use a knife to level off the top. This is the most accurate way to measure flour (other than weighing it, of course).
- Once you begin to gradually add the flour, it is important that you don't overmix the dough! Keep an eye on it and stop mixing as soon as all of the flour is incorporated.
- If your dough is extra soft (or your kitchen is very warm) portion out your cookies onto a baking sheet and place the entire sheet into the fridge to chill them for 15 minutes before baking. This will help prevent them from overspreading.
- These cookies are soft and tender, so avoid overbaking them, as it will cause them to become crispy.
- Amish sugar cookies are commonly enjoyed on their own, but they also taste amazing with the addition of frosting! Just add a thin layer of your favorite buttercream frosting (plus some sprinkles, if you like) and see what you think!
🥡 Storing
Keep your Amish sugar cookies stored in a sealed container at room temperature for up to 1 week.
Freezing Amish Sugar Cookies
You can freeze the cookie dough by portioning it into balls and freezing them on a baking sheet. Once frozen, you can move the dough balls into a sealed bag. Bake straight from frozen, only adding a couple of extra minutes to the baking time.
Once baked, these cookies can be frozen in an airtight bag for up to 3 months. Thaw to room temperature when ready.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Absolutely! Vanilla extract is the traditional choice, but you can easily customize these cookies by adding some extra flavors or mix-ins. Almond or lemon extract would taste amazing. Of course, you could also try incorporating some more unique flavors, like a couple of teaspoons of pumpkin pie spice or mini chocolate chips!
If your sugar cookies are becoming overly flat in the oven, the most likely culprit is that the dough was too warm. Typically, this cookie dough does not need to be chilled. But if you started off with butter that was too soft or your kitchen is exceptionally warm, you may need to chill the scoops of cookie dough on the baking sheet for 15-20 minutes. Take a look at my post on how to prevent cookies from spreading to learn more.
I almost always recommend baking with butter, and these cookies are no exception. The butter adds extra richness to the flavor of the cookies that you won't want to miss. Of course, if you do decide to use margarine, your cookies will still bake up just fine. Try to use a variety that has at least 80% fat content for the best results.
🍪 Best Cookie Recipes
- Chocolate Cookies - Incredibly decadent and chewy cookies that are packed with chocolate.
- Butter Crunch Cookies - The perfect cookie for anyone who loves toffee.
- Sprinkle Cookies - Sweet sugar cookies that are coated with fun and festive rainbow sprinkles.
- Mexican Wedding Cookies - Eggless cookies that are buttery and packed with chopped walnuts.
- Pistachio Pudding Cookies - Amazingly delicious cookies that feature instant pudding mix, white chocolate chips, and chopped pistachios.
- Red Velvet Crinkle Cookies - Indulgent red velvet cookies are rolled in powdered sugar for a beautiful presentation.
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📖 Recipe Card
Amish Sugar Cookies
Ingredients
- 1 cup butter (softened, at room temperature)
- 1 cup confectioners sugar
- 1 cup sugar
- 1 cup coconut oil (or your preferred vegetable oil)
- 2 large eggs (at room temperature)
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 4¾ cups all-purpose flour (spooned and leveled)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C) and line a couple of baking sheets with parchment paper or silicone baking mats.
- Using your stand mixer or a hand mixer, cream together 1 cup butter, 1 cup confectioners sugar, 1 cup sugar, and 1 cup coconut oil at medium-high speed until smooth and creamy.
- Reduce the speed to medium and add 2 large eggs, one at a time. Then, mix in 2 teaspoon vanilla extract, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. *If the mixture with eggs looks curdled, add a tablespoon or two of your flour.
- Turn the mixer to low speed and gradually add 4¾ cups all-purpose flour, mixing only until it is just combined.
- Use a cookie scoop to scoop the dough into 2-tablespoon portions and drop them onto the prepared baking sheet, leaving some space in between each one.
- Bake in the oven at 375°F (190°C) for 6-9 minutes, or until the cookies have puffed up and set.
- Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire cooling rack.
Notes
- I prefer to use coconut oil when baking, but you can use any neutral cooking oil you like (and Amish sugar cookies are typically made with canola or vegetable oil).
- Properly measure your flour by fluffing it up with a fork and then using a spoon to scoop it from the container into the measuring cup. Once full, use a knife to level off the top. This is the most accurate way to measure flour (other than weighing it, of course).
- Once you begin to gradually add the flour, it is important that you don't overmix the dough! Keep an eye on it and stop mixing as soon as all of the flour is incorporated.
- If your dough is extra soft (or your kitchen is very warm) portion out your cookies onto a baking sheet and place the entire sheet into the fridge to chill them for 15 minutes before baking. This will help prevent them from overspreading.
- These cookies are soft and tender, so avoid overbaking them as it will cause them to become crispy.
- Amish sugar cookies are commonly enjoyed on their own, but they also taste amazing with the addition of frosting! Just add a thin layer of your favorite buttercream frosting (plus some sprinkles, if you like) and see what you think!
- To store: Keep your Amish sugar cookies stored in a sealed container at room temperature for up to 1 week.
- To freeze dough: You can freeze the cookie dough by portioning it into balls and freezing them on a baking sheet. Once frozen, you can move the dough balls into a sealed bag. Bake straight from frozen, only adding a couple of extra minutes to the baking time.
- To freeze: These cookies can be frozen in an airtight bag for up to 3 months. Thaw to room temperature when ready.
Kim says
Delicious cookies!