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
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Photography by The PKP Way.
No salt! Amish recipes rarely have salt.:(
Oh my goodness! I am in tears laughing. I have never seen so many entertaining comments about a cookie recipe!! With that said, I am excited to make them…and I have no questions! ????
I made these as an alternative to my higher maintenance sugar cookies. They turned out amazing. I didn’t like the look from my first batch of the dropped cookies, so I rolled the next batch and slightly pushed them down. Third batch I rolled in different colored sprinkles for the kids. I will definitely save this recipe and make again. I liked how easy it was to make them and how good they taste. Thank you for sharing! I would add a picture but can’t ????
Whenever I make cookies with butter, they spread and come out flat. Will that happen with this recipe? Also, i prefer a smaller cookie. Will I be ok using my 1 tablespoon scoop? BTW, this recipe sounds delicious!
My cookies did not spread. I used a medium size ice cream scooper and the cookies are still in that shape.
Can finely chopped nuts be added to the Amish Sugar Cookie recipe?
How long do they need to cool on the cookie sheet before you remove them to a rack?
Amanda, I was so excited for this recipe to cross my Facebook feed…. I have been searching for a recipe that would be like the ‘old fashioned sugar cookies’ I grew up making with Mama. This is the closest I’ve found and I am excited to try it! When I was young we would divide the dough into thirds. One bowl would remain as is, one we added lemon extract to, and the last we added cocoa to. Yum!
While I enjoyed the recipe, the rude responses of some of the readers has saddened me. We learn by asking… sadly, the arrogant, vulgar mouthed bullying could stop a young want-to–be-baker from asking true heart-felt questions. Thank YOU for your kind patience. Thank you, again, for the recipe! I am so excited!!
I do not have vanilla. Can i use almond extract?
Those are very different. You could omit the vanilla but the cookies will not be as flavorful.
It would help if you would add the average yield for these cookies. I found the answer in one of the comments so it’s now on my recipe. Almost forgot what I was looking for amid all the wacky questions. To the person with the runny cookies – that happened to my chocolate chip recipes and figured out it was the baking soda. The lid on the box never fits tight – so I bought a new box of soda and now store it in a zip lock baggie. No more runny cookies. My ancestors were a pinch and a dash cooks – but after some of my flops, am now a strictly by the recipe. I don’t have time for flops! So I am not going to change a blinking thing. But thanks for a great, easy to understand recipe and all the laughs from the comments.
Well my mom and I made these cookies today
And since I’m new to baking I wasn’t for sure
If I could use my farberware stand mixer because
You didn’t specify what brand to use. Was that ok
Since I have already done it, I used my hand to
Measure because I only have one tablespoon and
Wasn’t for sure if I could re use it. So with that being said k
I have 7 dozen of these cookies. My husband asked
Me what we were gonna do with all these cookies. I
Told him we gonna eat em and sure are good. I
Will keep your recipe.
Amanda why do you respond to people who are obviously trying to take up your time? Most of these questions/posts are probably people who have their own recipe blog and are deliberately using up space on your blog. I would ignore them if I were you.
That being said thanks for posting this recipe. I detest rolling out sugar cookies, but my family loves them. This recipe will simplify the process.
My GOD, Some of you are turning this simple recipe into some damn rocket surgery. It’s very clear those people need to stay out of the friggin’ kitchen. Jeezus. Just make the damn recipe, eat your damn cookies, and move the hell on.
Tam, that reply is the best one yet, laughed so much through all of these I ended up with hiccups.
These look great! Have you ever tried substituting eggs with another ingredient? My daughter has egg allergies. Thanks!
Sorry , I forgot to say GREAT recipe Amanda!
OMG!! I saw this recipe and thought wow this sounds good! I think I’ll try it.. then i saw the first, then the second and I have just spent the last hour reading these threads and going from cracking up to just flabbergasted with some! Please, for those who even had a measurement or substitute question, just go to your local bakery or grocery store and buy some nice cookies! Lol! For those who think the butter, sugar or oil is easy to much, Weight Watchers makes a good diet cookie! But please, this recipe is great as it stands!!????????????????
Definitely going to try these. I think Gmas used Crisco instead of oil and added a little nutmeg? Put a pecan or raisin in the middle, too. Look like Gma’s. She brought us cookies every Friday !
This blog made my day–hilarious!
Amanda thanks for the yummy recipe and your grace in answering questions!
I’m fortunate to say I learned how to bake at a young age, and feel for those who did not have someone to teach them.
I do have a sense of humor, and laughed so hard at some of the comments that my cat looked at me with disgust as she jumped down from my lap!
Best wishes to all who bake this recipe!
OMG I am floored at these comments! I wonder if the person reading the recipe is not AMERICAN that would maybe be the reason… IJS
I made these cookies with almond Flavor and extra sugar on top. YUM!
Not having any vanilla extract, could you use maple syrup instead? Although it may make them a little too sweet.