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.
- 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
In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and extracts.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by teaspoonfuls onto baking sheets, about two inches apart.
Flatten with a glass dipped in sugar. Sprinkle a little extra on top, if you'd like!
Bake at 350 for 12-15 minutes, or until edges and bottoms are golden brown.
Remove to wire racks to cool.
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!