Amish Sugar Cookies recipe - The Gold Lining Girl (2024)

Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! This sugar cookie recipe could not be easier and they’re made with common pantry ingredients! These Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with your favorite icing or glaze for an extra special cookie!

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These Amish Sugar Cookiescalled out to me in an issue of Taste of Home recently. They looked so uncomplicated and simple, in an elegant way, not a basic way.They’re just so… pretty. Aren’t they? And these Amish Sugar Cookies aren’t even iced, so I figured they must be a really good cookie if they can stand on their own without a glaze or icing.

That said, I have made these sugar cookies andfrostedthem. It’s not necessary, but it’s pretty damn amazing. We’ll get to those in a few days.

These sugar cookiesare everythingI was hoping for when I wanted to try a new sugar cookie recipe this year. I made theseClassic Sugar Cookies last year, and I adore those cookies. They’re sooooooo rich. They’re ultra-chewy, with crispy edges, and really, really rich…. luxurious even.

Like these Amish Cookies, those Classic Sugar Cookies melt in your mouth, but the texture is different altogether – chewier and crispier. (Though… for the ultimate crispy sugar cookie: these Thin Crispy Amish Sugar Cookies, fyi!)

These Amish Sugar Cookies are soft and puffy, but still dense and substantial. They’re really buttery, rich, and flaky. They remind me a lot of a cut-out cookie, 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 makethem because they’re so much work. Theyare the lazy persons’ cut-outs. 🙂

I tried this recipe a few weeks ago, and it was foolproof on attempt #1. I had no issues, and I loved everything about them. This is a perfect, simple sugar cookie recipe, and they need nothing else!

These are great as-is, and *incredibly* easy. I’ve made these cookies 3x in the last few weeks. Try them once, you’ll fall in love too!

Updated March 2019: I’ve now made these cookies into a BUNCH of different variations! Check ’em out:

I made a few that are great for fall/holidays, like these Pumpkin Spice Latte Amish Sugar Cookies, these Iced Chai-Spiced Amish Sugar Cookies, and these Peppermint Amish Sugar Cookies.

Other great fall variations, though they could really be for anytime are these Pecan Praline Amish Sugar Cookies and these Iced Maple Amish Sugar Cookies. Omg, don’t you love an iced maple cookie??

For springtime and summer, these Iced Almond Sugar Cookies are gorgeous, and the almond flavor is so incredible. Same with these Toasted Coconut Amish Sugar Cookies. So pretty, and soooo addictive. I adore citrus cookies, so if you’re the same, check out these Iced Lemon Amish Sugar Cookies and Iced Orange Amish Sugar Cookies.

Amish Sugar Cookies

Sarah

Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! This sugar cookie recipe could not be easier and they're made with common pantry ingredients! These Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with your favorite icing or glaze for an extra special cookie!

4.98 from 40 votes

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Ingredients

1 cup butter softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
2 tsp. vanilla
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Instructions

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.

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 a delicious cookie though.

These freeze really well! Iced or plain, they freeze beautifully.

Keyword amish cookies, amish sugar cookies

Adapted from Taste of Home.

Related Recipes

Pecan Praline Amish Sugar Cookies
Butter Pecan Amish Sugar Cookies
Peppermint Amish Sugar Cookies
Eggnog Amish Sugar Cookies

Amish Sugar Cookies recipe - The Gold Lining Girl (2024)

FAQs

What is the best thickness for sugar cookies? ›

Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

Should you refrigerate sugar cookie dough before baking? ›

Chilling the dough is a key step in making sugar cookies, especially when you're making cut-outs. Even if you're tight on time, make sure to get the dough in the fridge, or even the freezer, even if it's only for a little while. Skip this step, and the dough will be sticky, and much harder to work with.

Keep Reading ›

Can you over mix sugar cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

What happens if you chill sugar cookie dough too long? ›

After 72 hours, the dough will begin to dry out and you risk it going bad, especially if chilling pre-portioned balls of dough instead of the entire mass of dough. If you want to store longer than 72 hours, see the freezing tips below.

Read On ›

Are sugar cookies better with butter or shortening? ›

Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough. However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.

Learn More Now ›

Why are my sugar cookies puffing up so much? ›

If they still puff too much, cut back on the baking powder, and chill the prepped cookies for 30 minutes before putting them in the oven.

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What makes cookies fluffy and not flat? ›

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Know More ›

How thick are decorated sugar cookies? ›

The ideal thickness to roll out your sugar cookie dough is about 1/4"--that way, they'll be tough enough to be handled and decorated, but thin enough to stay a little crunchy.

What is the best thickness when rolling dough to cut sugar cookies? ›

On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick. Cut out shapes as desired, transfer to prepared baking sheets, and bake cookies until set but still pale, 10 to 12 minutes.

Get More Info ›

What is the best thickness for cookie dough? ›

Select the thickness you want (1/4-inch for cookies, but maybe a bit thinner—like 3/16—for pie, and even thinner still for fondant or, godspeed, pasta) and position your dough in between a pair.