Amish Sugar Cookies are soft and fluffy and melt in your mouth. This vintage recipe takes everything you love about a sugar cookie but without the pain of chilling the dough and rolling it out. You’ll be snacking on these in no time!
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If you’ve never heard of Amish sugar cookies before, they’re essentially the lazy person’s dream sugar cookie recipe. Cut-out cookies require so much work while these are just a matter of scooping onto a cookie sheet and popping them into the oven. Amazing, right?
They aren’t just easier though – they also taste so much better! They are chewy, crispy, with such a buttery taste profile. You don’t even have to frost them, they’re good on their own.
Amish cookies would go incredibly well at a cookie exchange (assuming those are still happening this year). Maybe make them with a few other cookie recipes such as fiesta fudge cookies or sprinkled chocolate fudge cookie bites.
- BUTTER – make sure to bring it to room temperature prior to mixing.
- OIL – I use vegetable oil.
- SUGAR – Granulated white sugar is what I use.
- ICING SUGAR – Sometimes called powdered sugar or confectioner’s sugar.
- EGG – Also start with a room temperature egg for the best results.
- VANILLA PASTE – gives your cookies a perfect vanilla taste. If you don’t have paste, vanilla extract will work as well.
- FLOUR – All purpose white flour.
- BAKING SODA – for rise in your cookies.
- CREAM OF TARTAR – gives your cookies the BEST consistency! Cream of tartar prevents sugar from crystallizing into crunchiness which means you have a perfectly chewy cookie.
Quick note: the first time I made the recipe, I followed the traditional method of using vanilla extract but as I tried a few variations, I found vanilla paste to be a much richer taste.
TOOLS FOUND ON AMAZON TO HELP YOU
- Mixing bowls – I LOVE these stainless steel mixing bowls! They are perfect for baking with as stainless steel yield better results when mixing milk and eggs.
- Hand mixer – Perfect mixer for when you don’t want to drag out the stand mixer (or don’t have one).
- Cookie scoop – The BEST alternative to just using a spoon since they create a perfectly round scoop of dough!
HOW TO MAKE AMISH SUGAR COOKIES
STEP ONE: In a large mixing bowl, use an electric mixer to beat the butter, oil, sugar, and icing sugar until combined. Add in the egg and vanilla extract/paste and beat until combined.
STEP TWO: To another mixing bowl, whisk together the flour, baking soda, and cream of tartar.
STEP THREE: Add the flour mixture to the butter mixture; beat until combined (don’t overmix!).
STEP FOUR: Use a cookie scoop to portion 1 tablespoon-sized scoops of cookie dough onto cookie sheets lined with silicone mats or parchment paper, spacing them 2″ apart.
STEP FIVE: Bake at 350 degrees for 8 minutes, until the edges are slightly golden brown. Remove from the oven and let rest on the pan for 2 minutes before transferring to a cooling rack.
CAN I FREEZE THE DOUGH?
Yes! The best way to do this is to scoop out the dough and place onto a cookie sheet lined with parchment paper and freeze for 1 hour. Then place the cookies into an airtight container.
When ready to bake, pop them on a cookie sheet and bake for a few extra minutes right from frozen!
CAN I FREEZE THE BAKED COOKIES?
Sure! Wait for them cool and then you can place them in an airtight container lined with parchment paper between each layer. They will keep in the freezer for about three months.
CAN I FROST THEM?
NEED MORE COOKIE IDEAS IN YOUR LIFE? TRY THESE:
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Amish Sugar Cookies
- 1/2 cup butter room temperature
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup powdered icing sugar
- 1 large egg
- 2 teaspoons vanilla paste or extract
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- Preheat oven to 375F. Line two baking sheets with silicone mats or parchment paper and set aside.
- To a large mixing bowl (or bowl of your stand mixer), add the butter, oil, and sugars and beat together until smooth.
- Add the egg and vanilla paste; beat until combined.
- In a separate mixing bowl, whisk together the flour, baking soda, and cream of tartar.
- Add the flour mixture to the butter mixture and beat until combined.
- Use a cookie scoop to portion the cookie dough in 1-tablespoon sized scoops onto the prepared baking sheets, spacing them 2" apart.
- Bake for 8 minutes, until golden.
- Remove from oven and leave the cookies to cool on the cookie sheet for 2 minutes before transferring to a cooling rack.