No-roll, no-cut, and no-chill Amish sugar cookies will become your go-to recipe for your next potluck or bake sale. This modern adaptation of Amish sugar cookies produces the softest, no-fuss sugar cookies that will ever come out of your oven, just like grandma used to make! Are you looking for a cutout sugar cookie recipe? Or a Snickerdoodle? These recipes are highly rated!
Amish Sugar Cookies
I have gotten so many questions about this recipe I thought I would answer then straight-away!
The Amish don’t use electricity, why does this recipe have a stand mixer? Simply put, I love the consistency and ease of utilizing my stand mixer. You can absolutely make these sugar cookies by hand, it will just require a bit of elbow grease.
Why do you call these “Amish”? My family has been making them for years. This specific Amish sugar cookie recipe originally came from an Amish cookbook, so that is where it gets its name. Versions of the sugar cookie have been around since the 1700’s and are said to have originated in Pennsylvania.
Tips, Tricks, and Variations:
Can I freeze sugar cookies before baking? Yes! This recipe works beautifully from frozen. Simply prepare the recipe as directed, scoop out the dough onto a parchment-lined baking sheet, (they can be placed close together) then freeze for about an hour. After an hour, remove from the freezer and place all of the solid sugar cookie dough balls into an airtight container or sealable plastic bag. (remove as much air as possible) Label the bag with the date and pop it into the freezer. (If you freeze cookies often you may also want to label the bag with the name of the recipe and cooking instructions.) You can bake these cookies directly from the freezer, just be sure to add 1-3 minutes to the baking time.
Can I freeze the cookies after baking? Sure thing. Just make sure the cookies are cooled, then place them in an airtight container in single layers. (I like to use wax paper between each layer) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing before baking.
Can you frost Amish Sugar Cookies? Oh, my word YES. I absolutely adore them with Cherry Buttercream. It reminds me of a Swig Cookie! You can also use vanilla, buttermilk frosting, chocolate, or any frosting that you prefer. My hubby likes them with strawberry preserves on top!
Do these cookies work for holiday decorating? I love these Amish sugar cookies rolled in red or green sprinkles for the holiday! Simply roll the dough into a ball, roll the ball around in the colored sugar (or sprinkles) of your choice, then bake as directed.
Amish Sugar Cookies
Ingredients
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioners' sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing just until combined. Add the vanilla and mix until combined.
- Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
- Drop dough balls of two tablespoons each onto the baking sheet, spacing two inches apart.
- Bake for 8 to 10 minutes, just until the edges begin to darken. Let cool on baking sheet.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
I live in uk so can someone plz let me know how much is 4 and hlf cup in ounces or pounds plz we don’t up cup over here and I’m stumped now
8 oz in a cup so 32+4 (half cup) = 36 total ounces
You have internet access obviously since you posted this comment. You can use the internet to search for equivalencies.
Could I exchange icing sugar for confectioners sugar?
Could I exchange 1 cup of sugar with 1 cup Castor sugar?
I don’t have butter in cups, so could I just use 2 sticks of butter?
My tartar is in powdered form, so could I use that instead of trying to find a cream with tarter?
Everytime I bake soda to use for the recipe, its a sticky gloppy mess, so could I use Sodium Bicarbonate instead?
I hope this is a joke. This was my biggest laugh of all the comments.
SMH!!
Many comments were a year ago. Hopefully in that period of time, some people have acquired some cooking skills. I don’t think that the comments were meant to be funny: and that makes them even sadder!
That would be great if they can get them made!!
Is the one teaspoon of vanilla enough for the large quantity of flour used in recipe?
How many cookies will this recipe make?
My great-grandparents were Amish, we grew up eating sugar cakes, a very dense type of sugar cookie which isn’t real sweet. It is great for dunking in cold milk or hot coffee.
to the lady who’s cookies went flat. it is possible that your baking soda, or cream of tater might be too old. That can make them go flat, I made them one time and they went flat and I looked at the dates on the cans and they were a little out of date so I replaced them and going to try again. the cookies tasted good but were just rather flat
I am reading some of the questions and concluded that many have never baked before!
By the way, I have made these and they are delicious!!!!
Have a good day!! ????
Excellent combination. Food & laughter. I laughed so hard that I choked on my saliva.
Feeling sad for the kitchen “ newbies” & their innocent questions …… If you can READ , you can measure…
I know with these being sugar cookies this may seem like an odd question, but will the consistency be affected if I cut back on the sugar in equal amounts? My husband is diabetic but I love sugar cookies. I’d feel better if I can cut back some since he will eat them if he sees them!
Try with Splenda. The baking spenda is equal to amount of Sugar.
I’m floored…..just when you thought people couldn’t have less of a “thinker” ..lol
Holy WOW.
Hi,
I have a dear friend that loves sugar cookies and just had some surgery. Every attempt I’ve made has been a failure. The cookies tasted great, but were flat as a pancake. I’ve searched multiple sources, including books and so called expert articles and nothing seems to work. They puff up after a few minutes in the oven then, bam, they go flat. I’ll try this recipe but it must be something I’m doing incorrectly. Any ideas?
Thanks
Is your oven to hot? Are your ingredients fresh??
I made these yesterday and had the same problem with them puffing up and then as soon as they come out of the oven, they flatten.
Any suggestions would be appreciated!
Cookies tasted good but were flat !
Love this cookie and had the best laugh I’ve had in a while reading comments cookies and laughter therapy love it !!! Thanks:D
Thanks for the best laugh of my day.
You can’t fix stupid, but you can muffle it with duct tape.
can sprinkle the tops with a pinch of granulated sugar and put a raisin on each or bit of coconut (from a bag or can from the store) on top each cookie We do that here in Pennsylvania. Roberta Linn Miller a retired Home Ec. teacher
Still laughing from reading the comments! ???? Will be making these for my grandchildren soon! Sounds yummy! Thanks for the recipe.
“Mannish” cookies? I don’t know what was meant by that – all I know is they sure look good to me!
She was making a play on Amish.
I missed the recipe for the icing with cherry juice!
I make these cookies all the time and visiting my son for Christmas I make a batch every 3 days for 2 months. I make mine in a ball about the size of a walnut and dip the bottom of a glass in sugar and press them down a little. Everyone loves them. I don’t Frost them but my daughter in law loves them frosted. They do melt in your mouth.
Can you make cut outs with this recipe?