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!
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Course: Cookies & Bars Recipes, Dessert, Dessert Recipes
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.
1 cup butter, 1 cup confectioners sugar, 1 cup sugar, 1 cup coconut oil
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.
2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon cream of tartar
Turn the mixer to low speed and gradually add 4¾ cups all-purpose flour, mixing only until it is just combined.
4¾ cups all-purpose flour
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.