Amish Sugar Cookies Recipe
These Amish Sugar Cookies are soft, buttery, and melt-in-your-mouth delicious! This easy, no-roll sugar cookie recipe combines simple ingredients to create a classic, old-fashioned treat perfect for any occasion. With their light and fluffy texture, these homemade sugar cookies are a family favorite and ideal for holidays, bake sales, or everyday baking.
Servings: 42 cookies
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
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 148IU | Calcium: 5mg | Iron: 1mg