Soft, puffy, melt-in-your-mouth Iced Vanilla Amish Sugar Cookies! These could not be easier and are made with common pantry ingredients! These Iced Vanilla Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with a sweet, buttery vanilla icing for an extra special cookie!
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This is it! The last variation on Amish Sugar Cookies until I have a few more at Christmastime. I love dressing these cookies up every which way, but I hadn’t yet shared a simple vanilla version.
Amish Sugar Cookies are just the best. They’re soft, puffy, buttery, rich, and a little flaky. They remind me a lot of cut-out cookies, 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. Amish Sugar Cookies are the lazy persons’ cut-outs. 🙂
These Iced Vanilla Amish Sugar Cookies are easy and foolproof. They’re super simple to whip up, and one batch makes a ton of cookies. You can easily feed a crowd. If you’re making a bunch of cookies for the holidays, a batch of these Iced Vanilla Amish Sugar Cookies will go a long way.
Amish Sugar Cookies are extremely versatile overall, so topping them with vanilla icing, or ANY icing, or mixing in extracts… you can do so much with Amish Sugar Cookies. Try them once, you’ll fall in love too!
Iced Vanilla Amish Sugar Cookies are a total crowd-pleaser. In my experience, they’re universally adored. Who doesn’t love a perfect sugar cookie with a thick layer of vanilla icing? The best.
As I said, Amish Sugar Cookies are nothing if not versatile, and so here’s allllll the different ones I’ve got so far:
- Eggnog Amish Sugar Cookies
- Cranberry Orange 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
- 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
Iced Vanilla Amish Sugar Cookies
Ingredients
For cookies:
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 4-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
For icing:
- 4 tbsp. butter melted
- 2 tsp. vanilla extract
- 1/4 cup + 1-2 tbsp. whole milk or heavy cream
- 4 - 4 1/2 cups powdered sugar
- 3 - 4 tbsp. sprinkles garnish
Instructions
For cookies:
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs and vanilla extract.
- 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 soft and almost fluffy.
- 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 completely.
For icing:
- In a large mixing bowl, combine butter, vanilla extract, and 1/4 cup milk or cream.
- Gradually add 4 cups powdered sugar, mixing until smooth.
- Add additional milk or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. It's an icing that sets, so if it's getting too thick as it sits, or you notice it's becoming harder to spread, you can pop it in the microwave for 5-6 seconds - that's ALL it takes - a few seconds will thin it back out again.
- Ice the cookies generously, top with sprinkles, and allow to set.
- Store cookies in airtight containers in a cool, dry place. Stack cookies with parchment paper or foil in-between layers. Cookies will keep for about a week.
Notes
These were the best cookies I ever made! So light and fluffy with the taste of cut out sugar cookies but without the work! Absolutely delicious and so addictive!
YAY! Thank you so much for sharing how they turned out for you, and that they were a hit! I’m so glad to hear that. 🙂
the best sugar cookies I have ever made I have made these several times a very big hit with my grandkids thank you
Yay! So glad to hear that! Thanks for letting me know. 🙂
What if I want to make a smaller batch? What would the ingredients be then? Instead of 48 I want to make 24
Yep, just halve everything! This definitely can be made into a smaller batch very easily!
I have made these several times! They never last long enough! I don’t always frost them, I have rolled in sugar and left them plain. Everyone still loves them. Thank you for the recipe.
I love that about these – they are great plain!! If one doesn’t feel like bothering with frosting, these cookies are still so good. That’s a great idea about rolling in sugar! Thank you for sharing your feedback. 🙂
Omg, I love this cookie! Shared w all my loved ones at Christmas. I was searching for an awesome suger cookie, and here it is.
I half the recipe, and I don’t always frost. So light and airy, it’s the perfect suger cookie. Thanks a billion for sharing!
Yes! Definitely a recipe that can be halved. It makes a ton. I love to do that too. I am so happy to hear that you enjoy these!!! 🙂
Hi! Do you sift the powdered sugar prior to measuring or after?
Before!
Growing up, I had a Pennsylvania Dutch neighbor named Verna and every Christmas she would make us cookies just like these. I decided recently to try to find a recipe for them online, though I didn’t even know what they were called – we always just called them Verna cookies:)
I found your recipe, tried it out and not only do they look like Verna cookies, they taste like it, too!
I gave some to my co-workers – they loved them!
More importantly, I gave some to my siblings and they agreed – Verna cookies!!!Wonderful! Thank you for reconnecting me to my past.
And, you’re right – they do freeze well!