If you’re craving soft, melt-in-your-mouth Amish Sugar Cookies that are simple to make and always turn out perfectly, this is the one to make. No rolling, no fuss—just light, buttery cookies with a soft, fluffy texture.
Unlike other sugar cookies, these don’t need frosting to shine. With a hint of nostalgia and a recipe that’s been tested for foolproof results, this is the one you’ll want to save for holidays, bake sales, or just a weekend treat. Let me show you why these are the best Amish Sugar Cookies you’ll ever bake.
Being a recipe developer with over 20 years of experience has taught me that simplicity often yields the best results. These Amish Sugar Cookies are a perfect example: soft, fluffy, and buttery with no rolling required. I’ve tested this recipe repeatedly to ensure it’s foolproof for both beginner and experienced bakers, so you’ll get perfect cookies every time.
What makes these cookies stand out is the texture. They’re light and airy with just the right amount of chew. While many sugar cookie recipes can be dry or overly sweet, this version uses a blend of butter and oil to create melt-in-your-mouth cookies with a balanced flavor. Plus, they’re so versatile! Serve them plain, sprinkle them with sugar or sprinkles before baking, or pair them with a cup of coffee for the ultimate nostalgic treat.
I can confidently say this recipe will become a family favorite. They’re the kind of recipe you’ll make once and never need to look for another again. Trust me, if you’re searching for the best sugar cookies—simple, reliable, and irresistible—you’ve found them.
Ingredients for Amish Sugar Cookies
- Unsalted Butter – Butter provides rich flavor and a soft, tender texture. Softening it properly is key to creating a light and fluffy dough.
- Vegetable Oil – The secret to melt-in-your-mouth cookies! The combination of butter and oil gives these cookies their uniquely soft and slightly chewy texture without being greasy.
- Granulated Sugar – Adds sweetness and helps the cookies spread evenly while baking. it also creates those delicate, golden edges.
- Powdered Sugar – Powdered sugar adds a smooth, melt-in-your-mouth quality to the cookies and balances the sweetness without making them overly sugary.
- Large Eggs – Eggs provide structure, moisture, and richness. Using room-temperature eggs ensures they evenly incorporate into the dough, helping with the light and fluffy texture.
- Vanilla Extract – Vanilla enhances the flavor and adds a subtle warmth that pairs perfectly with the buttery cookie base. Use high-quality vanilla for the best results.
- All-Purpose Flour – The backbone of the recipe, providing structure to the cookies. Be sure to measure the flour correctly by spooning and leveling to avoid dense cookies.
- Baking Soda – Baking soda helps the cookies rise just slightly, giving them their light and airy texture.
- Cream of Tartar – A key ingredient in Amish Sugar Cookies! Cream of tartar gives the cookies their soft, tender texture and subtle tang, setting them apart form other sugar cookies.
- Salt – A little salt balances the sweetness and enhances the flavors in the cookies. Don’t skip it!
How to Make Amish Sugar Cookies (Step-by-Step)
Preheat the oven and prepare your baking sheets
Preheat the oven to 375°F. Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
Cream the butter, oil, and sugars
In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and powdered sugar together using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture is light, fluffy, and well combined. This step is key to achieving that soft, melt-in-your-mouth texture.
Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined. This ensures the wet ingredients are smooth and evenly mixed.
Combine the dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This step evenly distributes the leavening agents, which helps to cookies bake evenly.
Mix the dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough. The dough will be soft but easy to scoop.
Scoop and shape the cookies
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
Bake the cookies
Bake the cookies for 8-10 minutes or until the edges are lightly golden. The centers may look slightly underdone—this is normal! They will firm up as the cookies cool.
Cool and enjoy
Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. This step allows the cookies to set perfectly. Enjoy them plain, or sprinkle them with sugar for an extra touch.
Tips for Perfect Amish Sugar Cookies
- Soften the butter properly. Let your butter sit at room temperature for 30-45 minutes. It should be soft enough to press a dent into it with your finger, but not greasy or melted. Soft butter ensures the dough mixes evenly and the cookies bake with a light, fluffy texture.
- Don’t overmix the dough. Once you add the dry ingredients, mix just until combined. Overmixing can develop too much gluten, leading to dense, tough cookies instead of soft, melt-in-your-mouth texture we want.
- Measure the flour correctly. Always spoon and level your flour into the measuring cup. Scooping directly from the bag can pack too much flour into the cup, making your cookies dry.
- Use parchment paper or silicone mats. These prevent sticking and promote even baking. Plus, they make cleanup a breeze!
- Watch the bake time. The cookies are ready when the edges are just lightly golden, but the centers may still look soft. This is the key to achieving the perfect texture. They will firm up as they cool. overbaking will result in drier cookies.
Frequently Asked Questions
Yes you can! If you’re using salted butter, reduce the added salt in the recipe to a small pinch. This will make sure the flavor stays balanced.
The combination of butter and oil creates the perfect texture. Butter adds richness and flavor, while oil keeps the cookies soft.
Not necessarily. This recipe is designed to skip the chilling step. However, if you want thicker cookies, you can chill the dough for 30 minutes before baking.
Absolutely! You can make the dough ahead and store it in the refrigerator for up to 2 days, then bake as directed. You can also freeze the dough. Scoop the dough into balls, freeze on a baking sheet, and store in a freezer-safe bag for up to 3 months. Bake straight from the freezer, adding 1-2 minutes to the bake time.
That’s how they’re supposed to look! The centers will set as the cookies cool, giving them their soft, fluffy texture. If you bake until the centers are fully set, the cookies may end up dry.
Yes! Adding sprinkles or coarse sanding sugar before baking is a great way to make these cookies even more festive.
How to Store Amish Sugar Cookies
Room Temperature Storage
To keep your Amish Sugar Cookies soft and fresh, store them in an airtight container at room temperature. They will stay delicious for up to 5 days. For best results, place a sheet of parchment paper between layers of cookies to prevent them from sticking.
Refrigeration (Optional)
While these cookies don’t require refrigeration, you can store them in the fridge if your kitchen is warm or humid. Place them in an airtight container to avoid drying out, and bring them to room temperature before serving for the best texture.
Freezing the Baked Cookies
Amish Sugar Cookies freeze great! Follow these steps:
- Let the cookies cool completely.
- Place them in a single layer on a baking sheet and freeze for about 1 hour, or until firm.
- Transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper.
- Store in the freezer for up to 3 months.
To thaw: Remove the cookies from the freezer and let them sit at room temperature for about 30 minutes before enjoying.
Freezing the Dough
You can also freeze the cookie dough.
- Scoop the dough into balls and place them on a lined baking sheet.
- Freeze for 1-2 hours, or until solid.
- Transfer the frozen dough balls to a freezer-safe bag, removing as much air as possible.
- Label with the date, and freeze for up to 3 months.
To bake frozen dough: Place the frozen dough balls on a prepared baking sheet and bake at 375°F. Add 1-2 extra minutes to the baking time.
More cookie recipes you might like
- Condensed Milk Cookies
- Cookies and Cream Cookies
- Oatmeal Rice Krispie Cookies
- Soft and Chewy Chocolate Chip Cookies
- Oatmeal Raisin Cookies
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Amish Sugar Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, use an electric mixer to beat the softened butter, vegetable oil, granulated sugar, and powdered sugar together. Mix on medium speed for 2-3 minutes until the mixture is light and fluffy.
- Beat in the eggs, one at a time, ensuring each egg is fully mixed in before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. This helps evenly distribute the leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl. Mix on low speed just until combined. Avoid overmixing, as it can make the cookies tough.
- Use a small cookie scoop or a tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets. Place the cookies about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are just lightly golden. The centers might look soft or slightly underdone—this is normal! They will firm up as they cool.
- Let the cookies cool on the baking sheet for about 2 minutes. Then, carefully transfer them to a wire rack to cool completely.
Video
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Thaw at room temperature before serving.
- Make Ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature for 10-15 minutes before scooping and baking.
- Don’t Overbake: The centers may look slightly underdone when you remove them from the oven. This is normal—they will continue to set as they cool. Overbaking will result in less soft, drier cookies.
- Add Flavor Variations: For a fun twist, add a splash of almond extract (about ½ teaspoon) or sprinkle the tops with colored sugar or coarse sanding sugar before baking.
- Measuring Tip: For best results, spoon and level the flour into the measuring cup rather than scooping it directly. This prevents the dough from becoming too dense.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
