Melt-in-your-mouth Amish Sugar Cookies
Easy-to-make, old-fashioned sugar cookies — straight from Grandma’s kitchen to yours. Don’t be fooled by their simple appearance and ingredients. These cookies boast a sweet, buttery flavor and soft, tender texture that will have everyone nibbling “just one more” with every walk through the kitchen.
Sometimes you just need a classic, no-fuss cookie. And, unless you’re craving chocolate — in which case soft chocolate chip cookies are the answer — a simple sugar cookie always hits the spot.
You will love these cookies because they’re incredibly easy to make and have an old-fashioned simplicity that everyone loves. But don’t confuse simple with boring; they’re anything but! They have a sweet, buttery taste and light, tender texture. I dare anyone to resist a plate of these cooling on the counter.
These will forever be known in my family as Grandma’s melt-in-your-mouth sugar cookies. But, as happens sometimes, upon doing a little research I realized that these beloved family favorites are well-known in baking circles as Amish sugar cookies.
It’s said that versions of this recipe have circulated since the 1700s and originated with the Amish, or Pennsylvania Dutch. They eventually were included in a popular Amish cookbook, explaining the name.
To me, that doesn’t diminish the joy whatsoever. On the contrary, it’s fun imagining this recipe being passed among circles of lady friends years ago — before we all just found recipes online — to land with my mother-in-law, among who-knows-how-many hundreds of others, to be subsequently cherished and baked hundreds of times for school parties, potlucks, playdates, and more.
What’s in Amish sugar cookies?
Amish sugar cookies are made with powdered sugar and vegetable oil. Not in place of granulated sugar and butter — in addition to them. Delicious, yes. Healthy, less so. 😉
Here’s what you will need.
- Vegetable oil: either canola or regular vegetable oil work well. You can also use melted coconut oil if you prefer.
- Butter: I typically use unsalted, but salted is fine.
- White granulated and powdered confectioners’ sugar: this combination is one of the keys to these cookies’ tender texture.
- Eggs.
- Baking staples: all-purpose flour, salt, cream of tartar, baking soda, and vanilla extract.
Need a substitute for cream of tartar?
Use 2 teaspoons lemon juice or white vinegar in place of the 1 teaspoon cream of tartar.
Cream of tartar is listed among the ingredients of nearly every “Amish sugar cookie” recipe you’ll find. But it’s not as frequently used in modern cooking and may not be something you keep in the pantry.
Baking science nerd alert! Cream of tartar is an acid that, when combined with baking soda, acts as a leavening agent — ie., makes things puffy! In recipes like these cookies, you can easily substitute another acidic substance to achieve the same effect. Lemon juice and white vinegar happen to be very convenient ones!
Tips, tricks, and variations
- Chill–or don’t: As written, this recipe does ask that you chill the dough for 1-2 hours. You can skip this step if you want or need to, but add an extra 1/2 cup all-purpose flour to the dough to make it more manageable. This means you’ll use a total of 4 and 1/2 cups flour. Although your finished cookies will be ever-so-slightly more dense, I doubt anyone would notice unless they were truly scrutinizing the two side-by-side, which seems unlikely.
- Snag a cookie scoop: A cookie scoop makes it super quick and easy to portion out the dough. It also ensures they cookies are an even size and makes it easy and fun for kids to help. This is the exact cookie scoop I use for these.
- Flatten–or don’t: You can either bake straight from the scooped balls of dough for a puffy, dome-like cookie, or flatten them slightly with the bottom of a glass for a thinner, slightly more crisp cookie. We love them both ways; those shown in the photos here were flattened.
- Add frosting or sprinkles: Top cooled cookies with a thin layer of buttercream, or add a pinch of festive sprinkles before baking. My family is so disappointed if I make these any way other than our usual plain-Jane method that I don’t even try — I just experiment with other cookie recipes instead — so you’ll have to do this and let me live vicariously through your colorful and adventurous ways.
Freezing instructions
Good news! Amish sugar cookies work beautifully with your freezer — you can freeze either the unbaked balls of dough or the fully-baked cookies. Either way, you will look like a genius the next time you need sweet treats on short notice!
To freeze before baking (preferred method): Make the dough as directed, scoop mounds onto a parchment-lined baking sheet or plate, and place in the freezer, uncovered, for about an hour. (This will flash-freeze the dough balls so they don’t stick together and are easy to separate when you want to bake them later.) After an hour, combine the frozen cookie dough balls in an airtight container or zip-top plastic bag. Freeze for up to 3 months. When ready to bake, place cookies directly from the freezer onto a parchment-lined baking sheet, and bake as directed, adding just 2-3 minutes to the baking time.
To freeze after baking: Let baked cookies cool fully, then stack in an airtight container, separating individual cookies with wax paper. Defrost at room temperature as needed. These are still good, for sure, but in my opinion slightly less fresh and less convenient than freezing the balls of raw cookie dough and baking as needed.
More sugar cookies
- Lemon Sugar Cookies
- Soft Frosted Sugar Cookies
- Sprinkle Sugar Cookies
- Eggnog Sugar Cookies
- Strawberry-Frosted Chocolate Cut-Out Sugar Cookies
Enjoy! These cookies are a beloved favorite in my house, and I hope they become a go-to for you, too. If you make them, let me know in the comments below!
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Melt-in-your-mouth Amish Sugar Cookies
Ingredients
- 1 cup butter softened to room temperature
- 1 cup canola or vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon cream of tartar can substitute 2 teaspoons lemon juice or white vinegar
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Using a hand or stand mixer fitted with the paddle attachment, cream together the butter, oil, granulated, and powdered sugar until the mixture is light and fluffy. Add eggs and vanilla; blend well.
- Sprinkle flour, cream of tartar, baking soda, and salt over the dough. Mix on low speed just until combined. Chill dough in the refrigerator for 1-2 hours.
- When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment or silicone mats. Scoop dough into balls and arrange on the baking sheets. If you prefer a tall, puffy cookie, bake as-is. If you prefer a thinner, more crisp cookie, flatten each slightly with the bottom of a drinking glass.
- Bake for 9-11 minutes, just until the centers are set and the edges have a slight golden tinge. Cool on the baking sheets for 5-10 minutes, then transfer to a wire rack. Enjoy!
Notes
- Butter: I usually bake with unsalted butter, but you are fine to use salted. Consider reducing the added salt in 1/2 teaspoon.
- Yield: This recipe yields 2-3 dozen cookies, depending on the size of scoop/dough balls that you use. I use this cookie scoop and usually get close to 3 dozen. It’s very easy to halve the recipe, as well.
- Chilling: You can skip chilling the dough, but add an extra 1/2 cup all-purpose flour to the dough to make it more manageable, for a total of 4 and 1/2 cups flour.
- Storage: Cookies keep well covered at room temperature at least 3-4 days.
- Freezing: To freeze before baking (preferred method): Scoop mounds of dough onto a parchment-lined baking sheet or plate, and freeze, uncovered, for about an hour. Combine the frozen cookie dough balls in an airtight container or zip-top plastic bag. Freeze for up to 3 months. Bake directly from the freezer, adding 2-3 minutes to the baking time. To freeze after baking: Stack cooled cookies in an airtight container, separated with wax paper. Defrost at room temperature as needed.
I need a rolled sugar cookie recipe that tastes like these!
Absolutely fantastic!
Could cocoa be added to this recipe to make chocolate sugar cookies?
I’m sure you could do that but you might have to experiment a little bit with the right ratios of cocoa to added liquid ingredients so the cookies still come out with a good consistency. I do have a recipe for chocolate sugar cookies here that you might enjoy! https://www.nourish-and-fete.com/strawberry-chocolate-sugar-cookies/
These are delicious cookies! Do you think they could be made into bars? If so, what pan size and time? Thank you
I am going to try this recipe today. Your directions are amazing! Thank you for all of the extra tops!🥰🙏
Can I use Christmas cut out on this dough?
I haven’t tried it but don’t think this dough would hold its shape very well with cookie cutters.
I researched this recipe and found it also in my Swedish cookbooks!
Made this recipe which was the same as the Swedes. I risked using ‘ cake flour’ which I make my own. That means the flour had cornstarch also in it, the cookies were absolutely to die for! However it wasn’t for the occasional baker to deal with.
These were a bit fussy, as they had to cool a bit before taking off the pan. And fragile when stored. Reminds me of bakery sugar cookies from a fabulous bakery!
Fantastic. Best sugar cookies I have ever had. Easy. They do melt in your mouth. Thank you for sharing.
This recipe has been in my family for 4 generations, but my great grandmother altered it a little sometimes and would use 1/2 tsp vanilla AND 1/2 tsp of almond extract. That tweak takes these cookies to the next level, and makes them a more unique cookie with a flavor profile way different than your other holiday cookies. Thanks for sharing the recipe with the world!
Outstanding! This is the perfect cookie – soft, sweet and simply delicious. I followed the recipe exactly and chilled the dough 5 to 6 hours. I made half the batch plain and half with a sparkle of white sanding sugar. Either way, they are fabulous! This recipe is my go-to from now on!
Loved them, but mine were large cookies, going to buy a scooper for the next batch😃
What happened? They we perfectly shaped when I put them on the silicone mats and came out flat as pancakes. Followed the recipe.
That’s very surprising, Sue, and I’m sorry to hear that! Which version of the recipe did you follow – did you chill the dough, or skip that and add the extra flour?
Are these crisp or soft?
These are soft in the center with slightly crisp edges.
Love the flavors in this cookie recipe. My lil one will love them. Pinned to try this soon.
I am drooling just thinking about these. These are the best kind of cookies ever!! Love them!
Wow I can really feel how this cookies would melt in my mouth just by looking at your pictures!
Oh these look amazing. I am adding them to my weekend bake list.
I have been making these for years and I absolutely love them. However I don’t usually make them for Christmas. I was wondering if you have ever made them using a piping bag with the unrefrigerated dough.
Hello! I have never tried them with a piping bag and am not sure the dough would be thin enough to pipe correctly. If you do try it, please let me know what you think!
I’m drooling at my laptop screen right now because these cookies look so delicious.