Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! This sugar cookie recipe could not be easier and they’re made with common pantry ingredients! These Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with your favorite icing or glaze for an extra special cookie!
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These Amish Sugar Cookies called out to me in an issue of Taste of Home recently. They looked so uncomplicated and simple, in an elegant way, not a basic way. They’re just so… pretty. Aren’t they? And these Amish Sugar Cookies aren’t even iced, so I figured they must be a really good cookie if they can stand on their own without a glaze or icing.
That said, I have made these sugar cookies and frosted them. It’s not necessary, but it’s pretty damn amazing. We’ll get to those in a few days.
These sugar cookies are everything I was hoping for when I wanted to try a new sugar cookie recipe this year. I made these Classic Sugar Cookies last year, and I adore those cookies. They’re sooooooo rich. They’re ultra-chewy, with crispy edges, and really, really rich…. luxurious even.
Like these Amish Cookies, those Classic Sugar Cookies melt in your mouth, but the texture is different altogether – chewier and crispier. (Though… for the ultimate crispy sugar cookie: these Thin Crispy Amish Sugar Cookies, fyi!)
These Amish Sugar Cookies are soft and puffy, but still dense and substantial. They’re really buttery, rich, and flaky. They remind me a lot of a cut-out cookie, but without any rolling! You get all the benefits of cut-outs, but at a fraction of the work. Cut-outs are one of my favorite cookies, but I hate to make them because they’re so much work. They are the lazy persons’ cut-outs. 🙂
I tried this recipe a few weeks ago, and it was foolproof on attempt #1. I had no issues, and I loved everything about them. This is a perfect, simple sugar cookie recipe, and they need nothing else!
These are great as-is, and *incredibly* easy. I’ve made these cookies 3x in the last few weeks. Try them once, you’ll fall in love too!
Updated March 2019: I’ve now made these cookies into a BUNCH of different variations! Check ’em out:
I made a few that are great for fall/holidays, like these Pumpkin Spice Latte Amish Sugar Cookies, these Iced Chai-Spiced Amish Sugar Cookies, and these Peppermint Amish Sugar Cookies.
Other great fall variations, though they could really be for anytime are these Pecan Praline Amish Sugar Cookies and these Iced Maple Amish Sugar Cookies. Omg, don’t you love an iced maple cookie??
For springtime and summer, these Iced Almond Sugar Cookies are gorgeous, and the almond flavor is so incredible. Same with these Toasted Coconut Amish Sugar Cookies. So pretty, and soooo addictive. I adore citrus cookies, so if you’re the same, check out these Iced Lemon Amish Sugar Cookies and Iced Orange Amish Sugar Cookies.
My personal favorite, and a reader favorite is these Cherry Almond Amish Sugar Cookies. Talk about nice to look at, AND more important, they feature the most delicious combo of flavors.
For any ol’ time at all, these Thin Crispy Amish Sugar Cookies are delightful, and we love to dunk them in coffee or milk, and these Iced Vanilla Amish Sugar Cookies are a classic!
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Chocolate Cherry Amish Sugar Cookies
- Pecan Praline Amish Sugar Cookies
- Iced Maple Amish Sugar Cookies
- Pumpkin Spice Latte Amish Sugar Cookies
- Iced Chai-Spiced Amish Sugar Cookies
- Thin Crispy Amish Sugar Cookies
- Iced Almond Sugar Cookies
- Iced Lemon Amish Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
- Peppermint Amish Sugar Cookies
- Butter Pecan Amish Sugar Cookies
- Chocolate Chip Amish Sugar Cookies
- Pistachio Coconut Amish Sugar Cookies
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Brown Butter Amish Sugar Cookies
NOTE — updated December 2019: I have been asked many times about whether these can be made into cutouts. The short answer is that I don’t recommend it. I have experimented with them as cutouts, and while they’re unbelievably delicious, I think the dough is more high-maintenance than other cutout cookie recipes.
The long answer: It can be done. They can be made into cutouts, and I do love the end result, but the process is a bit cumbersome.
If you’d like to try, here are my tips:
- The dough must be thoroughly chilled. No short-cuts. Completely chilled dough is a must.
- Work in small batches, about the size of an orange or small grapefruit, and leave the remaining dough in the fridge so that it stays chilled.
- The dough softens rather quickly (because it has lots of butter = yay!), so work somewhat swiftly.
- Use ample powdered sugar — you really can’t overdo it — for dusting them and rolling them out. I used over a cup in the course of a batch. You can use flour if you prefer, but I LOVE what rolling cutouts in powdered sugar does for them.
- When rolling, thoroughly sprinkle with powdered sugar, roll a bit, lift dough and rotate, roll a bit more, and make sure it’s not sticking along the way… though this process is pretty typical for making any cutout recipe, I think it bears mentioning.
- I would not roll thinner than 1/4-inch, it’s about the perfect thickness.
- Cookies spread a bit, so I would leave 2 inches between them on cookie sheets. I would use nice, sharp cookie cutters.
- I used silicone mat-lined baking sheets so that cookies would not spread as much, and so there would be no risk of them sticking to the pan. Parchment-lined baking sheets will give a similar effect.
- Bake at 375 for only 7-9 minutes. I set the timer for 6 minutes, rotated the tray, and baked an additional 2-3 minutes. These being thinner, they’re more delicate, and benefit from reduced baking time.
- Allow cookies to cool on the cookie sheets for 2-3 minutes so that they firm up before you transfer them. Carefully transfer cookies to wire racks to cool completely.
- Ice and decorate as desired!
Those are my tips if you choose to make Amish Sugar Cookie cutouts, but I do believe there are easier doughs to work with for cutouts. That said, these cookies are truly wonderful as cutouts.
Pictures of the process will be forthcoming very soon — stay tuned.
Amish Sugar Cookies
Ingredients
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
Instructions
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs and vanilla.
- In a large bowl, whisk together flour, baking soda, and cream of tartar.
- In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by rounded teaspoonfuls onto baking sheets.
- Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove to wire racks to cool.
Notes
Adapted from Taste of Home.
Hi thanks for the recipe! Sounds great. You mentioned you had frosted a batch of these. Can you share your frosting recipe. I’d like one that will pair well with the texture of these.
Thank you!!
Hi!! I frosted a few batches – lemon and almond. Here’s the almond ones! https://thegoldlininggirl.com/2017/12/iced-almond-cookies/ And I have a bunch of recipes on the blog with a lemon glaze. 🙂 I think brown butter icing could be incredible on these too, so here’s a cookie recipe that has the brown butter frosting recipe: https://thegoldlininggirl.com/2014/09/pumpkin-cookie-recipe-brown-butter-icing/. I hope that helps!!! 🙂
ridiculously long article
do you think people like really reading all that gibberish?
So don’t come back here again, simple as that. But no need to be rude — it’s my website, and I will write what I want to. Thanks!
Yassss! 🙌
Really Good ! My family enjoyed them! Good job getting rid of the Bully! : -)
I don’t understand your post? Was it just to be rude? Did you have some sort of actual point to make or are you just a mean human being? I appreciate the stories behind the recipes – it’s why I come to Pinterest.
The first thing you see is a link to JUMP TO RECIPE. You didn’t actually have to read anything. Be Nice.
This was perfect. I made these every Christmas when I was a kid for my whole family.. I’m so happy to find the recipe so I can make them again at age 57. ❤️Thank you!
So happy to hear this!
I have had this recipe for years. The only thing different is my recipe calls for oleo instead of butter. These sugar cookies are the best.
They ARE the best!!! I love them. I wonder if the oleo makes them even puffier than butter! I really want to try these soon with coconut oil! Thanks for your comment, Connie! 🙂
Hi Sarah. Wondering if you ever ended up making these with coconut oil instead of canola, which I never have on hand. Would love to know how they came out! Beautiful post. Can’t wait to try them.
Yes, I did! There is a Coconut Oil Amish Sugar Cookies post! If using liquid coconut oil, they turn out almost the same by texture!
I made the basic sugar cookie recipe and when I tasted the dough, I thought it would be great with almond extract. When I looked back at the blog, I realized that was an option that you had done as well! These are amazing cookies! I took them to work and received so many wonderful comments and requests for the recipe. I have sent it to them, along with the link to your blog. Thank you for sharing this recipe that seems to make a lot of people very happy!
Kim
Can you use a healthier oil? Coconut or avacado oil?
Yes, I think you could, but I haven’t tried that myself, so I can’t guarantee it would work. I *think* that it would, but I can’t promise. Now that you’ve brought it up, I really want to try these with coconut oil – we love coconut oil!!! It’s a great idea. Maybe I’ll try over the weekend. If you substitute, I would make sure the oil you use is in liquid form, not a solid. That would be key. I am not as familiar with avocado oil, but I know they make coconut oil in liquid form.
I use pure olive oil…second press…works perfect
Could I use almond flour in these? I was wondering how it would effect the flavor and texture of cookies.
Hi there! I am not very familiar with how almond flour substitutes for all-purpose flour in baking. I wish I could help more, but I haven’t used it a whole lot. I would think that it would have a pretty decent impact on texture though – since flour is pretty high-carb and almond flour is pretty high-fat, I would think it would probably have a pretty big impact!
If you wanted to use whole-wheat flour, I think it would substitute pretty nicely though. Good luck!
These Amish cookies look so tempting, yum! Around the holidays I often bake cookies for gifts and present them in different size and shaped containers. The one thing I would appreciate seeing in the recipe is the approximate size/diameter of the cookie. That way I can adjust the recipe and/or the container. I hope you can help. Thank you and Merry Christmas
I love that idea! What a great idea for Christmas gifts. These are about two inches in diameter, at the most, and puffy – about 1/2-inch thick, sometimes more like 3/4-inch. You only scoop about 1 rounded teaspoon of cookie dough, but they puff up and spread quite a bit! Does that help? I hope so!
i’ve been making these cookies for some time now. I roll dough in ball and flatten with a fork(like for peanut butter cookies). I also cook them for 17 minutes. They come out crisp and melt in your mouth.
I’m soooo glad I came upon this recipe and tried it! It’s definitely a winner. I’ve made so many batches since finding this recipe because these cookies are so good! You are lucky that you’ve had it around for a while! I love the idea of making them like peanut butter cookies. 🙂 I added almond extract to them, and iced them with an almond icing, and I’ve also adapted them into a lemon cookie. They’re great the way they are, but also super adaptable!!
Why the cream of tarter? Does it have to be in the recipe? Or could you use something else?
Hi Lia! Cream of tartar is actually a powder, and you can find it easily in the spice aisle, right where you’d find cinnamon or pumpkin pie spice, or whatever spice! It’s just a white powder, it’s used as a leavener, so it helps make the cookies soft and puffy. I *think* there are substitutes (if you Google, you see options), but I’ve never tried to substitute cream of tartar, so I’d definitely get your hands on it, if you can! Don’t leave it out – these won’t rise properly! Let me know if I can be of further help! 🙂
Cream of tarter is amazing, it is also used in biscuit recipes to make them light and fluffy!
Really?? I did not know that! I don’t have a biscuit recipe that calls for cream of tartar, but I’ll have to look one up. Thank you so much for sharing that tip!
Hello, I just made a batch of these cookies and they came out very dry. It seemed like it was impossible to mix in 4.5 cups of sugar. Am I doing something wrong? I had some that some one else made before and they were delicious. Any suggestions?
Hey there! I’m sorry to hear that. 4.5 cups of flour is a lot, but it’s 100% correct. This recipe makes a good-sized batch of cookies. You MUST use butter, no substitutions. Did you use margarine? Also, they require cream of tartar. Did you have that handy? I’d be glad to help troubleshoot – let me know if you made any substitutions to ingredients or alterations to baking time! I’ve made these dozens of times though, and the ingredients & instructions are definitely accurate! Again, I’m sorry to hear you were displeased!
i looked it up since i did not have cream of tartar on hand. Lemon juice is a substitute, and it worked perfectly. (cream of tartar is acidic, so it said lemon juice or vinegar, thought vinegar would not be good in sugar cookie)
That is an amazing tip. Thank you for sharing!! I’m excited to hear that it substituted perfectly. So glad you shared that!
I used all the correct ingredients and measurements. The cookies are dry and more like a biscuit. I thought with all the sugar they would be sweet but they are not. Still, a good cookie just not sweet.
Sorry that you don’t love them! I’m glad you enjoyed them although they weren’t a true hit for you!
So I need to comment on my previous post….everyone in my office LOVED these cookies! I’m thinking my tastebuds are the issue and not the cookies!
I know you made the point that they are easier than cut out cookies (which sounds great!) But I was planning on making some fun cut out cookies with the kiddo this year, would this dough work for that?
I’ve thought about that myself! I’ve wanted to try this dough for cut-outs, but I haven’t tried it that way yet! It’s too soft at room temperature, but it might work for cut-outs when chilled. That said, I don’t want to recommend it since I haven’t done it yet. 🙂 I think making cut-outs with kids is super fun though so they can decorate! I love how easy these cookies are when I don’t want to roll. I hear that Bridget at Bake at 350 has the PERFECT cut-out recipe!
Did you ever happen to try these as cut outs? I saw that you were going to. How did that work out?
I still haven’t!! I will try it before Christmas though… give me a few days, and I’ll report back, I promise!
Hi ! My son is allergic to eggs. Do you think I could substitute with baking powder and vinegar? Or what would u recommend? Thanks!
Yikes – I’m not sure! I wish I knew! I have used applesauce in the past as a substitute for eggs, but that was in breads and coffee cakes – things like that. I’ve never tried that with cookies. I did a little research, and it looks like baking soda + water + vegetable oil works as a substitute, but I’ve never tried that myself. It was in this article: http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs
If you try these cookies without eggs, please do let me know how it goes! Good luck! Happy holidays. 🙂
Try egg substitute that comes in a carton? I have a friend that is allergic to eggs & she can tolerate duck eggs!
Someone else asked about an egg substitute too, and I’m not sure how that would work out, unfortunately. I have seen other versions of Amish Sugar Cookies on the internet though, so maybe someone else has asked or left a comment somewhere on those alternative versions. Might be worth a look! Sorry I’m not more helpful! I do substitute eggs sometimes, but I haven’t tried with these… Good luck!
Applesauce definitely works as a sub for eggs. 1 egg = 1/4 cup of unsweetened applesauce
Btw- where can I find the chai iced recipe? I LOVE chai!
Thank you
I’ve subbed with applesauce before, but I’ve never tried it with these cookies. That’s great to know! Thanks so much for that tip. Here’s the chai-iced cookies: https://thegoldlininggirl.com/2018/09/iced-chai-spiced-amish-sugar-cookies/
🙂
If you use this comment in combination with the earlier one regarding the removal of butter you have a vegan cookie.
Do you think these would work for pressed cookies?
Yes, I do! I haven’t tried that, but I just remade these yesterday for some Christmas parties, and I do think that it would work for Spritz! I cannot guarantee, since I haven’t done it myself, but I think it would work, and I think it’s an AWESOME idea. If you try, let me know how it goes!
Have you tried rolling them in sugar for Christmastime? I have these on my list to make this weekend ???
I actually haven’t tried that yet (though I’ve made these like 5 times in the last few weeks!), but I’ve been intending to! I think they’ll work really well that way. If you try, let me know. 🙂 I’ll definitely be doing that soon.
I made these cookies but I flattened them out and cooked them longer so they would be on the crispy side. As Mr Food would say……..Oh it’s so good!
How funny – I just read that idea yesterday on the Taste of Home recipe comments. I was looking up something for another reader to see if anyone had subbed eggs before, and I saw a comment about flattening them and sprinkling with the sugar. I’ve got to try that! I’m making a few batches tomorrow! Thanks for the tip!! 🙂
I’ve made this recipe for years. It’s fantastic!! I swap the vanilla extract for lemon! It’s amazing!! Then I do a little drizzle of powdered sugar & lemon juice
Yes!! I just made Lemon a few weeks ago! I had the same thought! I posted them just before Christmas, and I’ve now made these with orange extract and orange glaze too. These cookies are AWESOME. I just happened to see the recipe in an issue of Taste of Home, and they looked so good that I had to try them. So soft and puffy! Happy New Year to you! 🙂
I made half this recipe today since its just my husband & I……it made 3 1/2 doz. delicious, melt in your mouth cookies.
Thank you for sharing this easy and yummy recipe!
That’s a great idea since it’s easy to divide that recipe, and it DOES make quite a lot of cookies!! They freeze well too, so that helps with larger batches. So glad you liked them. 🙂
You go Sarah write what you like. I enjoyed it and I can’t wait to try these cookies….
These cookies are divine and so easy to make.
Yes!! Aren’t they wonderful? I’m so happy you like them. They quickly became a favorite of mine, and I’m so happy to have discovered the recipe. Thanks for your comment, Toy!! 🙂
I forgot the vegetable oil, but they still came out delish!! next batch, and there will be a next batch, I will remember the oil )
Omg, really?? That’s amazing! I’ve subbed coconut oil, but never left it out completely! I honestly will have to try that. I know that some people just don’t like to use oil, so maybe there’s a good version that can be made without it altogether. How funny!! Thank you for your comment. So glad you liked them! 🙂
Absolutely delicious! Such a versatile recipe. I made them and used part of the them to make ice cream sandwiches! I will use this recipe next to make the crust for dessert pizza; then snickerdoodles. Plus this recipe makes a lot. It’s a cross between a sugar cookie and a shortbread.
Isn’t it great? I tried it once and immediately fell in love! I’ve made some many variations since. Like you said, it’s incredibly versatile. Such a nice base cookie – and you’re absolutely right – it’s very much a cross between sugar cookies and shortbread. That’s a great description! And we also love that it makes such a big batch, but it’s really no-fuss. I LOOOOVE the idea of a crust for dessert pizza!! Let me know how that turns out!
These cookies are good when rolled in a cinnamon/sugar mix also.
I read that somewhere, and a few readers suggested that as well! I’m going to try that, for sure! Thanks for the tip. 🙂
I made these cookies and they are delicious! Thank you for sharing!
I’m SO happy you liked them!!
Hello! Do you think I could make cutout cookies with your recipe?
Hi Bebe! I’m not sure… this is something I want to test myself, especially before the holidays. Since I haven’t tried it, I’d say no! The dough is soft at room temperature, but when chilled, I think it would *probably* work as a cut-out cookie dough when flour is also used to roll it out. As soon as I try this, I will let you know! If you beat me to it, keep me posted! 🙂
Cut the recipe in half… I think they turned out well. They’re a little more “crumbly” than I’m used too hee hee ?… but my family loved them. Next time I’ll make the entire recipe and see if that makes a difference. Good flavor! Good cookie ?!
I don’t find them crumbly initially, but they do get crumbly around day 3! They definitely last about a week, but are best the first few days, I find. I’m glad you mostly liked them though! They’re great because they’re super versatile, and pretty darn easy! 🙂 Thanks for your comment!
Once the cookie is frozen, what is the best way to reheat them to be eaten?
Hi there! I just thaw them at room temperature. It doesn’t take too long – pretty thoroughly thawed in an hour or so! I hope that helps. 🙂
I just finished baking these cookies. They turned out completely flat. Followed the instructions exactly as written. What did I do wrong ?
Did you use parchment paper or silicone baking mats on your cookie sheets? They’re very helpful to keep cookies from spreading – they help cookies stay taller and puffier. I also think that cookie scoops help with that a lot, and with uniformity. Double-check the ingredient list? I’m sure you did! Do you have fresh baking powder and cream of tartar? Otherwise, I wish I knew – I’ve made them dozens of times, and they come out wonderfully. A very consistent, reliable recipe! How do they taste? How is the texture?
With other cookies, if too much butter is added to he recipe, the cookie will spread and not be able to rise. Also if over mixed and warm the cookie will spread. That is why some recipes include refrigerator time for a better ”hold” while baking. Just some ”cookie baking tips”
Make sure you have fresh cream of tartar-if it’s old the cookies will stay flat…a good reference is if you have had it more than 6 months replace it.
Thank you so much for sharing that tip! That’s great to know!
Possibly flat baking soda
Hi Sarah, thanks for your response. I did use parchment paper on the cookie sheets and scoop the dough with the cookie scoop. The dough was soft, thick and fluffy. I was wondering if they’re going to hold their puffy shape in the oven and they’re not. As soon as they’re in the oven, they started to spread. Some of the cookies got burned on the bottom when I baked them for 11 mins. They taste good, but don’t look pretty and puffy. The texture is soft and a little chewy. The cream of tartar is brand new. But the baking soda is kind of old. That’s probably it ?
It should be soft, thick, and fluffy – that’s definitely the right texture. How curious that they didn’t turn out puffy for you. I’m so sorry to hear that. I definitely bake them only til the bottoms are very lightly browned, about 9-10 minutes. I’m sorry they’re not pretty and puffy, especially with the correct equipment. I hope you’ll find another cookie recipe that you like better!
How do you soften the butter ? How soft is it supposed to be ? Do you use salted or unsalted butter ? Thanks.
I use salted, personally. I know a lot of bakers use unsalted, but I use salted and then typically don’t add any salt. I just soften it to room temperature, but not such the it’s gloppy and suuuuuper soft!
I just finished making a half batch for the first time. I used my 1 inch cookie scoop. The half batch made 49 cookies. I played a bit with flavorings. The first dozen I added colored sugar. I used a small flat glass dipped in white sugar to slightly press the dough balls, then sprinkled colored sugar on them. Another dozen I rolled in cinnamon sugar. The last two dozen I frosted with the almond icing and added toasted silvered almonds. I can say is, “Get into my mouth!” Taking these to a little party today.
Yes!!! I love that you split the different batches with different flavors and decorations! Now that I’m so familiar with this cookie dough, I like to do that too – especially because it does make so many cookies. It’s easy to divide and have a bunch of different variations. Thank you so much for letting me know how they turned out for you! Happy Holidays. 🙂
These cookies are amazing! My only question is, can you freeze the dough instead of freezing the cookies?
You can! But I would thaw it out pretty well before baking the cookies. I don’t usually bake these chilled! But yes, absolutely. 🙂 I’m so glad you like them!
Can you refrigerate the dough and cook when ready? If so, how long would you leave in fridge? A day or two?
Yep – you can! I would thaw the dough to near room temperature before baking them. I don’t usually bake these with chilled dough. I would leave them up to 3 days and feel confident about how they’ll turn out!
HI. I made these today. They are good, but I feel like they kind of lack some butter flavor. Is there a reason for half oil instead of all butter?
Thanks!
Hey there! I’m sorry that they were a bit lacking for you. Butter adds flavor, but cookies spread more, so the reason – to my understanding – is that they don’t spread as much, and they stay puffier and thicker! They should also be softer. Butter will make them a bit more crisp. I think if you tried these with all butter, they’ll be a bit more crisp and thin!
I have made 6 different flavors using this recipe. They are the basic sugar cookie, iced almond sugar cookie, colored sugar cookie, iced lemon sugar, cinnamon sugar cookie, and iced peppermint sugar cookie. With the peppermint sugar I made the basic almond icing but used peppermint extract instead. I added red food color to the icing. I crushed some candy canes and put a bit on top to the cookies. Lots of peppermint flavor.
How did you make the colored ones? Did you roll them in colored sprinkles? Or did you tint them with food coloring?? I’ll have to try that – sounds so festive! I still need to make these as cinnamon-sugar cookies or Snickerdoodles!! I haven’t done that yet, but I want to. Your comment made me SO HAPPY!! I’m so glad you like them. We love them too for their versatility – very adaptable. 🙂 Thanks for your tips and feedback, and Happy Holidays!!!
Sounds like a good and yummy recipe, although, I wouldn’t call them Amish cookies. Not sure where you hail from, but, Amish typically don’t use nearly half of the ‘English’ ingredients listed. Also, they are strictly molasses bakers. You should visit Central PA; mainly Lancaster’s Farmers Market, Weaver’s, Hilshire’s. And, if you’re that close you might want to visit Heimbach’s Country Store.
Happy baking ladies!!!
No idea why they’re called Amish Sugar Cookies – I found the recipe elsewhere, and have adapted them over time! I don’t know where the name originated, but it’s what I’ve known them as since finding the recipe. I am from Erie, PA, and went to Penn State for undergrad, so I’m very familiar with Central PA, and visited friends in Lancaster quite a bit! Every farmers market had a big stand of Amish baked goods, that was always so much fun. I remember their Shoe-Fly pie was primarily molasses-based. In any event, I’m familiar with Amish baking, but I’ve just kept the original name of the cookies as I found it. Happy Holidays!!! 🙂
Hi! I just ran across your recipe and I’m excited to see your from Erie too! I make cookies for my neighborhood every December and was looking for a large batch peppermint cookie. I am looking forward to making these and I have a feeling they are going to be an annual addition.
Hi Kathy! How many cookies do you need? One batch of Amish Sugar Cookies usually makes about 60 cookies, sometimes slightly less if you make bigger cookies, but it makes a pretty big heap of cookies! I have a peppermint version of these cookies on the site, but it’s easy enough to add peppermint extract to a vanilla icing, and top them with crushed candy canes. Please let me know how you end up liking them, and I hope you’re staying warm up there in Erie! I visited my family last week and they had a good bit of snow!!! Happy holidays!
I have a Question…can I use Crisco Butter instead of Butter?
I have used Crisco Butter in all cookies, wasn’t for sure if I could in these?
I have not tried that! I think that Crisco, being shortening, would change the texture and perhaps thickness of these! I’ve never subbed butter in these cookies, so unfortunately I’m not much help! Please let me know if you try it. Thanks so much!
Can you use bread flour if you don’t have regular flour?
Eek, I’m not sure – I’m sorry. I don’t work with bread flour much at all. A quick bit of research looks like it will be fine to substitute equally, but that the texture may be different. I’m sorry I’m not more help. If you try that, please let me know how they turn out! I’m sure other readers will be interested to know! Good luck. 🙂
PHENOMENAL !!! I made this recipe AS IS !!! It’s so delicious !!! I’ve seen other reviewers try it with different flavors like almond and lemon, but I’m not a fan of either. I am thinking of trying this recipe adding anise or cardamom. But it’s fantastic just like it’s written. Thank you so much for the wonderful recipe !!! 💕
I’m not huge on anise, but I still think it would be really lovely! And I LOVE LOVE LOVE cardamom! I think that’d be lovely too! I’d love to do cardamom with an orange glaze. Thanks so much for sharing your feedback and results! I’m so glad you like them!!
I was weary of this recipe from the start because it called for vegetable oil and for good reason. I hate the vegetable oil taste in them! I’m perplexed at how many people have rated these so high and all the praise they seem to get. I would much rather take the time to make a rolled out version or modify my snickerdoodle recipe for a sugar cookie. I will say they turned out looking like the picture. But I can’t stand the taste. Even my husband said, “no offense babe, but you’ve made much better sugar cookies than this before.” He wouldn’t even eat more than one, and I had planned to send him with a pack of them to take to work today and he declined!! I only made one tray (good thing) and threw out the rest of the dough!
Well, this is probably why so many recipes exist… what’s disgusting to one person is beloved by others! It “perplexes” me that people like seafood, but I realize it’s simply a preference. These cookies are one of my most popular and most highly-rated recipes, as you noticed. My family and friends love them, and many readers and visitors to the blog have loved them. I’m sorry they didn’t work out for you, but I think that’s why there are other recipes out there. It’s not a reflection of a “bad” or “faulty” recipe… it’s a reflection of preference. The 1-star rating is a disappointment seeing that they turned out correctly, you just don’t like them. Oh, well. Good luck finding a better sugar cookie to suit your tastes!
Incidentally, the vegetable oil is undetectable by flavor, so perhaps check your ingredients for freshness. Oils go rancid. Also, because flour also contains a small amount of oil, flour can go rancid. Perhaps you want to refresh your pantry. Thanks.
This is very true! I always taste a dab of my oil before using it (I don’t use vegetable oil often as I prefer olive oil for cooking) and if the oil tastes off it ruins the whole recipe! (happened once which is why I always taste now). I am going to make this recipe for my family as Christmas gifts and make a variety of flavours for the gift boxes, thank you so much!!! I am going to try making a chocolate orange variety!
Yes, that’s a great tip. I don’t use oil all that frequently either, and it definitely goes bad, so a good idea to make sure it’s still fresh before using it in a batch. I just had to throw out some flour recently too since I hadn’t baked in a little while. Chocolate-orange is an AMAZING idea for these!! I wish I’d thought of it. Let me know how they turn out, and I hope you enjoy. 🙂
Can I add chocolate or butterscotch chips to this recipe? My husband bought some Amish cookies with butterscotch chips and really liked them. This seems like it would be a similar cookie to what he bought. Thank you for sharing the recipe.
Yes! I believe you could! While I haven’t made these with butterscotch chips specifically, I have made them with chocolate chips, and those worked out great.
This looks delicious!!! To make them lemon, would you just use lemon juice instead of the vanilla? Also, for a glaze, is there a certain proportion of lemon juice (or vanilla) to powdered sugar? Thanks!!!
Hi Brittany: I have a separate post for Lemon Amish Sugar Cookies, but the gist is that I add lemon zest to the cookies, and then for the icing, I use lemon zest and lemon juice, and I usually do still add a touch of vanilla. I hope this helps: https://thegoldlininggirl.com/2017/12/lemon-amish-sugar-cookies/
Good luck! Let me know how you like them!
I made these cookies today and they turned out Marvelous. I didn’t change a thing other than I put a fingerprint in the middle and added some seedless strawberry Jam. Definitely a keeper recipe and I’m going to make more closer to Christmas and take them in to work.
Thank you for the delicious recipe!!
Cindy
Stittsville, ON, Canada
Hi Cindy — I LOVE that idea! That’s an amazing tip, thank you so much for sharing. These probably made fabulous thumbprints. Did you add a fingerprint before baking them? Or did you add an indent after baking when they’re soft and puffy from the oven? Thanks so much. 🙂
Hi Sarah, I made the thumbprint and filled them with the jam before I baked them. I don’t like the normal cut out sugar cookies so I was really glad to come across your recipe!!! They are perfect and exactly what I was looking for!!
Thank You Sarah
These are amazing! Best/easiest sugar cookie. Followed recipe exactly and then topped with a cream cheese frosting. They literally melt in your mouth!
Aren’t they?? I only found this recipe myself in 2017, but since then I’ve probably made 100 batches. Lol! They’re sooo good, and so easy too. I’m thrilled to hear they worked out for you!! Thank you for sharing your feedback. 🙂
My family loved them, but thought they were missing chocolate (my husband thinks everything needs chocolate!). I dipped the bottoms in dark chocolate dipping chocolate -so delicious! Thanks for the recipe.
Omg, I love that idea! I do have chocolate chip Amish Sugar Cookies, so you can certainly throw chocolate chips in them. I LOVE the idea of dunking them though! Those probably looked so pretty. Thanks for the tip. 🙂
I’m dying to try this recipe but wondering if I can sub self rising flour?
Hmmm, to be honest with you, I don’t use self-rising flour much! Ugh, I wish I knew. I just tried to research substitutions a little bit here, and it’s confusing to figure out if the baking soda and salt in the self-rising flour would be enough to count as baking soda… because that would be the recommendation I’d make, is leave out the baking soda if using self-rising flour. I’m sorry I’m not more help. This recipe makes a BIG batch though, so if you decided to try, maybe make a 1/2 batch with self-rising flour. If they don’t turn out well, you haven’t lost a full batch of ingredients. Besides, they’d probably still taste good!! The texture just may be a big different.
Absolutely delicious. I couldn’t stop eating them.
They’re our favorite too!!
These look so perfect! Did you use a cookie scoop? Or could you use a cookie scoop instead of dropping spoonfuls? If so, which size scoop would you recommend? I can’t wait to make these!
I use a cookie scoop, yes! I love cookie scoops. I have made these with ALL size — big, small, ALL size. They bake fabulously in all size, and it’s just a slight different in bake time between 3-5 minutes, depending on how big you make them. I use a tablespoon most of the time!
I love this recipe and the reading was not at all too long. Don’t change a thing❤️
I’m so happy you love these cookies. They are one of my all-time very favorites!
I made these cookies and they are outstanding. Everyone loved them. So easy for the first time baker too! I will be baking a batch for my office next week. I know they will love them. My husband loves dipping them in his morning coffee, so good!!
Aren’t they the best? We love them too. So easy and so good. I’m thrilled to hear you enjoyed them! Totally agree on them being a good dunking cookie! 🙂
This cookie is DELICIOUS! Thank you soooo much for sharing.
So so happy to hear that you like them!! Happy Holidays!
Is that salted or unsalted butter?
I use salted! I just like using salted butter personally, and then leaving out added salt.
If I want to make the dough a couple of days ahead of time and refridgerate will it still work? Will I need to let it sit out before i bake?
Yes, I would! I would allow it to thaw to room temperature before baking! But you can absolutely make the dough ahead of time, and either freeze or refrigerate!
Made this wonderful recipe and everyone loved it. One friend requested I add some pecans to his batch so now he ask’s for that everytime. Get lots of request for them more and more . Recommend it to everyone !! S. Ochoa
Hi, I made your recipe, doubled it in fact. The dough was a very thick glug, very difficult to work with. Excessively oily.
When baked they flatten out. So, the next batch I put another egg, which help in shaping to put on tray using cookie scoop. I also tried adding ginger powder and ground ginger balls. Still flavour very flat. I have several rolls still in the freezer, what else can I do to improve the dough to make handling a little easier?
I have not had anyone else have the problems you’ve described, Sally. One thing I want to point out is that this recipe in one batch makes A LOT of cookies. I never double it. It’s huge as-is. Doubling recipes can definitely change the texture and results because you have to work harder to mix and incorporate all the ingredients. That can lead to texture and consistency problems.
Otherwise, I do not find this dough hard to work with. It’s pretty fluffy and easy to dole out in balls. I use a cookie scoop.
If you don’t like the flavor, then that is a personal preference thing. Sorry that these aren’t for you.
Mine we’re amazing as always, but they didn’t stay puffy. they we’re flat. What did I do wrong?
It could be a few things, but what comes to mind first is maybe needing new baking powder. I try to replace mine every few months. I’m sorry to hear that they flattened!
Have made these for years, and absolutely love them. Altitude can also make a difference in cookies spreading. I live at 6500 ft and have to add an extra ¼ cup plus a tablespoon of flour in order to keep them from spreading too much.
These cookies are delicious!!They are light and flavorful. I added a teaspoon of almond extract and 1 teaspoon of salt, since salt always enhances the flavor of foods. I’ll definitely make these again soon. Thank you for sharing!!
very nice cookie recipe thank you!
These cookies were soo good ! My husband approves of them . My question is , do I flatten the cookie with a fork . I used a ice cream scooper to do the cookies . I got 26 mini Little cookies out of them . Any tips will be great . Planning to do some for the holidays with icing or sprinkles on them .
They were super good my family I love them
Excellent, easy recipie. Made as written except adding a splash of almond extract. Came together in no time. Highly recommend.
Made amish sugar cookies. Freakin awesome!
Yes!! So happy to hear that!
Excellent, easy recipie. Made twice in one week! Took to my Aunt who was in rehab after taking a fall. She loved them.
Addictively good! Great easy recipe with large yield. I got 5 1/2 dozen melt in your mouth cookies. I sprinkled them with a little red or green sugar since I’m taking them to a Christmas party. I made 2 changes to the recipe to suit my personal taste. 1 – used salted butter plus added 1/2 tsp salt. 2- I added 1/2 tsp almond extract along with the vanilla called for in the recipe. Also I chilled the fluffy dough about an hour in the frig before scooping. Will definitely made again! Thanks for the recipe.
Love these cookies! So easy and delicious. I have made them several times and everyone loves them. I don’t change a thing as far as the ingredients go but do increase the bake time to 15 minutes.
Made this recipe, but I was hungry for chocolate and couldn’t find recipe I wanted. Added 3/4 cup cocoa powder, 1 egg, 2 tsp. vanilla. Cooked 12 minutes. They turned out pretty good. Just wanted some chocolate!!
Love these cookies. I make chocolate and peanut butter chips. Do you think these could processed and formed and frozen? I want to take them in our trailer and bake on vacay. Thanks for sharing.
Yep! Thaw before baking though.
Mixing today and putting into the freeze for our Monterey trip. Sprinkles for my grandson and chocolate chip and PB chips. Thanks for your response. These cookies are awesome!
These cookies are amazing!!! I make cut out sugar cookies every Christmas for my mother-in-law, these will be replacing those. I used 1tsp of vanilla and 1tsp of lemon extract and made a lemon glaze…they are perfection!
So happy you love them!
This recipe is awesome my husband loved them!!?
Yay!!
My family loves these cookies. My neighbors loved these cookies. They are a HUGE win. I read where some people were asking if you can use a cookie cutter. The answer is YES- BUT not in the conventional way. The dough is so soft that we flattened it where we wanted it on the pan. Use the cookie cutter to make the shape. Used a butter knife to remove anything outside of the cookie cutter. And Boom! Remove your cutter and you have a TASTY shaped cookie. I did want to ask – has anyone tried to substitute the sugars? Is there a sugar free version?
I’ve made these cookies for years. Everyone loved them and I’m most often asked for the recipe.
the dough is so fluffy i can’t wait for them to come out oven and try!!
It’s definitely VERY fluffy! Right?? How did you like them?
Hi i just saw your receipe for these amish sugar cookies today could i substitute the sugar for splenda sugar
I haven’t worked with Splenda in years, so I’m really not sure, I’m sorry I can’t help!
Can Olive oil be substitute for the veg oil?
Yes!
Delicious!!
Melt in your mouth. 😋
Lovely, light, not too sweet…definitely make these again
They are delicious and the texture is perfect. Thanks for the recipe.
I love these cookies just slightly sweet. Next time I might do a little drizzle of lemon glaze.
Thank you 😋
roll them in cinnamon sugar for snickerdoodles or add chocolate chips (i used dark chocolate) jest 2 lemons use juice and sub. lemon extract for vanilla or crush pecans almost like a pecan sandie. Really a great base for any cookie!!!
Sandy C
Tipp City Oh
I forgot use a mini cookie dropper level it off will make 5 dozen. Also use EVOO
Love those ideas! Thanks for sharing! Definitely an amazing base for cookies, totally agree.
I just made these cookies. So simple and easy but totally delicious. My husband even said they are good and getting a compliment from him takes some work! Lol. Thank you for sharing this wonderful recipe.
So glad you all liked them!! Thanks for sharing your experience!
is it possible to pre-scoop and freeze the dough then bake from frozen?
I have never baked from frozen, so I can’t say for sure. I think those would turn out, but may be puffier and not spread as much. I have pre-scooped, frozen, and then thawed to fridge temperature, and made them that way, but not straight from frozen.
we love this recipe0 We roll in red and green sugar for Christmas and Cinnimon Sugar during the year. Have you ever frozen this cookies Sugered or not
I have frozen them a lot, yes! But not sugared.
I make these with both vanilla and almond extract then sprinkle with sugar before baking. Absolutely delicious.
Yay! They’re my #1 favorite. So happy you liked them!
The recipe calls for 2 large eggs. My eggs say large but they look more like medium size. Should I add another egg or an egg yolk to make up for the large? Thanks.
Yes, I would! Probably could get away with yolk only! But I would add it. One batch makes a lot of cookies, so it would help!
I like to add some dehydrated strawberry powder and if I can find them a strawberry white chocolate bar.
That’s a great idea! I think the dried strawberry will work tremendously. I’m not positive of these in bar format, but they can be a bit shortbread-like, so that could work. Let me know how it goes, Alan! Happy Holidays!