Thin Crispy Amish Sugar Cookies are as rich and buttery as their other half, classic Amish Sugar Cookies. Instead of being soft and puffy, they’re crisp and wafer-like. A sprinkling of sugar on top provides a little extra crunch & crackle to these Thin Crispy Amish Sugar Cookies!
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It’s been about a year since this recipe for Amish Sugar Cookies came into my life, and it’s been quite a wonderful year. Those cookies became an *instant* classic for me from the very first batch!
I have made them a few dozen times in the last twelve-ish months, and I’ve enjoyed every bite and crumb. And if you’ve been following along, I’ve also made those cookies into 5 other variations… so far. I have some ideas for fall and Christmas that I hope to share in the coming months. We’re starting with these simple Thin Crispy Amish Sugar Cookies.
But to revisit your other options, I’ve made Iced Lemon Amish Sugar Cookies and Iced Orange Amish Sugar Cookies. Both of which have zest in the cookie, as well as zest in the icing! I’ve also made these Iced Almond Cookies and Toasted Coconut Amish Sugar Cookies. Both have extract in the cookie, as well as in the icing! And each are topped with their respective main ingredient.
Lastly, these Coconut Oil Amish Sugar Cookies. I had a few people ask about substituting vegetable or canola oil for coconut oil, and YES, you absolutely can. I tried these cookies with a few different brands of coconut oil, and the texture held true to the original cookies. Also, depending on the type of coconut oil you use (some are more mild than others), these didn’t pick up a ton of coconut flavor.
Someone left a comment on my Amish Sugar Cookies recipe stating that they use it to make crispy sugar cookies…. Thin Crispy Amish Sugar Cookies. Basically, make a batch of Amish Sugar Cookies, drop them by teaspoonful, but before baking, squish them with the bottom of a glass dipped in sugar. Also, bake them for an additional minute or two.
The result is obvious and in the name: Thin Crispy Amish Sugar Cookies. The regular version of Amish Sugar Cookies makes a soft, puffy, airy cookie. By smooshing them and baking them for an extra minute or so, you get crispy, wafer-like sugar cookies.
It just depends on what you like, and what you’re in the mood for! Both are very rich and buttery, so either way, you keep those qualities.
You could split up a batch of Amish Sugar Cookies, and make some both ways. A batch of Amish Sugar Cookies makes quite a few, so it’s easy to make a variety.
My fave scenario with these Thin Crispy Amish Sugar Cookies is dunking. They’re sturdy enough to dunk in milk or coffee without sogginess ensuing.
Just one more way to prove that this Amish Sugar Cookies recipe is possibly the most versatile cookie recipe you’ll ever find! There’s a way to tweak those that will suit every cookie lover.
Here’s my other Amish Sugar Cookies versions in one place! 🙂
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond 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
- Iced Almond Sugar Cookies
- Iced Lemon Amish Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
- Peppermint Amish Sugar Cookies
Thin Crispy Amish Sugar Cookies
Thin & Crispy Amish Sugar Cookies are as rich and buttery as their other half, classic Amish Sugar Cookies. Instead of being soft and puffy, they're crisp and wafer-like. A sprinkling of sugar on top provides a little crunch & crackle too.
Ingredients
- 1 cup butter softened
- 1 cup vegetable, canola, or liquid coconut oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. almond extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- granulated sugar for sprinkling
Instructions
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In a large mixing bowl, beat the butter, oil, and sugars until combined.
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Beat in eggs and extracts.
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In a large bowl, whisk together flour, baking soda, and cream of tartar.
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Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
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Line baking sheets with parchment paper or silicone baking mats.
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Drop dough by teaspoonfuls onto baking sheets, about two inches apart.
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Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like!
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Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown.
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Remove to wire racks to cool.
Recipe Notes
These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well! Iced or plain, they freeze beautifully.
I've made these Amish Sugar Cookies into Iced Almond Cookies, Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Cranberry Orange Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, and Coconut Oil Amish Sugar Cookies!
Deborah Soileau says
December 15, 2018 at 11:48 amThe first batch I made I baked a pan full and realized that they would taste wonderful with toasted large pits of toasted pecans. Not a whole pecan because these cookies are thin. I couldn’t get them out of the oven fast enough!! Love them with the pecan. Maybe I’ll try almonds or walnuts next.
Sarah says
December 15, 2018 at 12:53 pmLove that idea! Sound a little bit like pecan sandies. Those sound wonderful! I’m so glad you enjoyed them. 🙂
Jane Doel says
December 19, 2018 at 4:29 amCan I use this recipe to make Christmas shape cookies?
Sarah says
December 19, 2018 at 8:53 amI have not tested that myself yet! The dough is pretty light and fluffy, so it would be impossible to roll without at least thoroughly chilling. I guess I wouldn’t recommend it at this point since I haven’t tried it myself! I’m sorry. If you decide to give it a go, let me know how you do. Happy Holidays!
Jean Chavez says
January 2, 2020 at 1:43 pmTry a holiday cookie stamp instead of a glass to smush them down. I put green or/and red sprinkles in a plate to dip my cookie stamp in. Good results.
Valerie says
January 31, 2019 at 2:19 pmHi Sarah,
I’m excited to try these cookies! Could you please tell me which you would recommend for frosting purposes; Amish Sugar Cookies, or Crispy Amish Sugar Cookies?
Thank you!!
Sarah says
January 31, 2019 at 5:13 pmEither! They’re both great frosted. I prefer the classic Amish Sugar Cookies overall because it’s just my preference to have a softer, more tender cookie, but some people prefer crispy cookies, and I wanted to make a version for those people because the cookies are so versatile! Either are great with frosting though!
Thin crispy would be also be nice with just a drizzle of a glaze or thinner icing. And I’ve never tried it, but I think two Thin Crispy ones with frosting in-between would be fun sometime as sandwich cookies. Thanks for checking!! Good luck!
Patricia Fridley says
December 24, 2019 at 12:42 pmGetting ready to try baking the crispy Amish sugar cookies. Wish me luck! 12/24/2019🎅🎄
Sarah says
December 24, 2019 at 9:53 pmGood luck!! They’ll turn out GREAT. Please let me know what you think, and Happy Holidays!!! 🙂
Carol says
August 29, 2020 at 1:50 pmWhy does it say cook time 45 minutes when instructions says 12-15 minutes?
Sarah says
August 29, 2020 at 4:41 pmTo complete a batch, about 45 minutes.
Gray says
September 22, 2020 at 4:05 pmGreat cookies. My dad kept asking for more, and my 86 year old grandma said they’re the best cookies she’s ever eaten. These are going to be a staple.
I will say though that the oil flavor is a little more prominent than I like. I may try using a higher ratio of butter once I buy some more good quality butter with less water in it.
Sarah says
September 23, 2020 at 8:02 amI don’t notice the oil flavor myself, but I think one or two other people have mentioned that as well. I have made these with coconut oil, but of course, you get the coconut hint coming through. I wonder if a super high-quality, very clean oil would keep any flavor from keeping in, but I think you’re also right to fiddle with the butter/oil ration to eliminate the oil flavor. If you make changes, please let me know how they turn out for you!! Thank you so much for sharing your feedback!
Gray says
September 26, 2020 at 10:46 pmI have now made them for the second time. This time, I replaced half the oil with butter. I can no longer detect the oil flavor that was coming through before. 3 people who ate them last time tried these. One didn’t notice a difference. Two others preferred this variation. I did as well.
I do like the idea with the coconut oil. Kind of a combo of a butter crisp cookie and a macaroon. I know someone who would go crazy for that.
Rita Bell says
October 15, 2020 at 6:08 pmI am going to make the crispy version. I am diabetic so I usually tweak recipes so I can have a cookie. What I’m craving is maybe lemon with a dab of raspberry or – preserve. Do you think they might hold up with a tsp spread out on top or make a thumbprint bake and fill while warm? Thank you!
Sarah says
October 15, 2020 at 6:37 pmHi Rita: I just had someone else write in with diabetes, and she was asking about substituting flour. It was a different recipe though. Do you have a favorite flour you like to bake with as you’re tweaking recipes? Yes, these would absolutely hold up with jam or preserves! You may even want to make the regular Amish Sugar Cookies and press a dent in the center when they come out of the oven warm. Or you could sandwich two of these Thin & Crispy with jam. Either way, I think it’s a great idea, and I hope you let me know how they turn out for you!