Amish Sugar Cookies with Chocolate Frosting
Soft, puffy, melt-in-your-mouth Amish Sugar Cookies slathered with thick, creamy chocolate frosting! This sugar cookie recipe could not be easier and they’re made with common pantry ingredients, including the easy chocolate frosting recipe. Amish Sugar Cookies with Chocolate Frosting are simple, but oh-so-sinful!
Servings 48
Ingredients
For cookies:
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs at room temperature
- 2 tsp. vanilla
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
For chocolate frosting:
- 1 cup butter softened
- 3 1/2 - 4 cups powdered sugar
- 1/2 cup cocoa powder
- pinch salt
- 1/4 cup heavy cream or whole milk
- 2 tsp. vanilla extract
Instructions
For cookies:
- 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.
For chocolate frosting:
- In a large mixing bowl, beat butter until creamy.
- Add 3 1/2 cups powdered sugar, cocoa powder, salt, heavy cream, and vanilla.
- Beat until smooth and creamy, 2-3 minutes. Frosting should be thick and creamy, spreadable, and not overly stiff, but it also shouldn't be runny or too easily lose its shape. If you have a different desired consistency, add additional powdered sugar to thicken, or additional heavy cream to thin.
- Spread a heaping tablespoonful onto each cookie. Allow to set.
Notes
These are good for at least a week, but best within the first 3-4 days. After a few days, they get crumbly and a bit on the drier side - still delicious though.
I like to let the frosting set for a few hours, then I stack cookies into tightly covered 9x13 pans with layers of foil in-between.
These freeze really well! Iced or plain, they freeze beautifully.