Amish Sugar Cookies

If you’ve never tasted an Amish sugar cookie straight from the oven, you’re in for the kind of sweet, buttery magic that instantly brings back memories of grandma’s kitchen. These cookies are soft, crumbly, and melt-in-your-mouth tender with a delicate sugar crust on top. No rolling, no frosting, no fuss — just pure old-fashioned comfort in cookie form.

The Story Behind the Cookie

This recipe comes from the heart of Midwestern tradition. Amish baking is known for its simplicity and unbeatable flavor, and these sugar cookies are no exception. I first had them at a potluck where someone brought a big tin filled to the brim. One bite and I was hooked — soft centers, crisp edges, and that signature sugary top. Since then, I’ve been baking them for everything from holiday trays to Tuesday afternoons.

What Makes Amish Sugar Cookies Special?

Unlike traditional sugar cookies that need chilling, rolling, and cutting, Amish sugar cookies are a drop-cookie dream. No fancy tools or techniques — just mix, scoop, and bake. What sets them apart is the combination of both butter and oil, giving them a tender, almost cake-like texture that stays soft for days.

Why You’ll Love These Cookies

These cookies are perfect for any baker — beginner or seasoned. Here’s why they’re a classic:

Super Easy: No dough chilling, no rolling pins, no cookie cutters. Just scoop and bake.
Soft and Tender: Thanks to the combo of butter and oil, the texture is dreamy.
Old-Fashioned Flavor: Simple pantry ingredients come together with nostalgic taste.
Big Batch: This recipe makes a generous amount, perfect for sharing or freezing.
Customizable: Add sprinkles, a hint of almond extract, or a cinnamon sugar topping if you like.
Great for Gifting: They travel well and look beautiful in a tin.

Pro Tips for Perfect Amish Sugar Cookies

A few little tricks go a long way when making these:

• Use room temperature ingredients so everything blends smoothly.
• Don’t overmix the dough once the flour is added — it keeps the cookies tender.
• Scoop evenly so they bake consistently.
• Let them rest on the baking sheet for a minute before transferring to a rack.
• Use parchment paper to prevent browning too quickly on the bottoms.

What You’ll Need

Here’s a look at the ingredients that make this humble cookie so unforgettable:

• All-Purpose Flour: The base that keeps them light but sturdy.
• Granulated Sugar: Sweetness and sparkle.
• Powdered Sugar: Adds softness to the texture.
• Butter: Flavor and richness.
• Vegetable Oil: Creates a melt-in-your-mouth crumb.
• Eggs: For structure and chew.
• Baking Soda & Cream of Tartar: Gives lift and that signature crackle.
• Vanilla Extract: For warmth and depth.

Ingredient Substitutions

Need to make a swap? Here are a few:

Vegetable Oil: Canola or light olive oil works.
Butter: Use margarine in a pinch, but real butter gives the best flavor.
Vanilla Extract: Add almond extract for a twist.
Cream of Tartar: Substitute with lemon juice or white vinegar (½ tsp per ¼ tsp tartar).

Step-by-Step Instructions

And now let’s dive into the simple steps to cookie bliss:

1. Prep the Oven and Pans:
   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Mix the Wet Ingredients:
   In a large bowl, beat together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
3. Add Eggs and Vanilla:
   Beat in eggs one at a time, then add vanilla extract.
4. Combine Dry Ingredients Separately:
   In another bowl, whisk together flour, baking soda, and cream of tartar.
5. Bring It All Together:
   Gradually stir the dry ingredients into the wet mixture until just combined.
6. Scoop the Dough:
   Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
7. Bake:
   Bake for 8–10 minutes or until edges are just set and tops are slightly cracked.
8. Cool:
   Let cookies cool on the sheet for a minute, then transfer to wire racks.

Flavor & Texture

These cookies strike a perfect balance between soft and crumbly. The sugar coating gives just a hint of crisp texture, while the centers stay tender and rich. The flavor is buttery, sweet, and lightly vanilla — understated and totally comforting.

Tips & Mistakes to Avoid

Avoid these common missteps:

• Don’t overbake. They should still look pale with just-set edges.
• Skip the greased pan. Use parchment to avoid greasy bottoms.
• Don’t pack the flour. Spoon it into your measuring cup for accuracy.
• Avoid dark baking sheets. They cook too quickly and can brown the bottoms.

Make-Ahead & Storage Tips

You can totally make the dough ahead of time. Keep it chilled up to 3 days, or freeze cookie dough balls for easy baking later. Baked cookies stay fresh in an airtight container at room temp for up to 5 days. They also freeze beautifully for up to 2 months.

Serving Ideas

• Pair with a glass of milk or cup of tea.
• Add sprinkles for holidays or birthdays.
• Sandwich two with frosting or jam for a twist.
• Serve warm with a scoop of vanilla ice cream.

Flavor Variations to Try

• Citrus: Add lemon or orange zest to the dough.
• Spiced: Mix in a dash of cinnamon or nutmeg.
• Frosted: Drizzle with a simple glaze or cream cheese frosting.
• Funfetti: Fold in colorful sprinkles before baking.

FAQ

Q: Can I freeze Amish sugar cookies?
A: Yes! Freeze the baked cookies or raw dough balls for up to 2 months.

Q: Why use both butter and oil?
A: It gives the best of both worlds — rich flavor and tender texture.

Q: Do I need to chill the dough?
A: Nope! This dough is ready to bake right away.

Q: Can I make these gluten-free?
A: Try a 1:1 gluten-free baking blend, but results may vary slightly.

Q: What’s the texture like?
A: Lightly crisp on the outside, soft and cake-like inside.

Final Thoughts

Amish sugar cookies are the kind of treat that feels like home. They’re unpretentious, delicious, and guaranteed to disappear fast. Whether you’re baking for a crowd or just craving a classic, these cookies deliver every single time. So go ahead — preheat that oven and bake a batch of pure nostalgia.

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