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.
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Photography by The PKP Way.
These are very good. I agree with the comments that “creaming” doesn’t really come out that way–a little sloppy. I added about 1/8 tsp of almond with the vanilla. Nice addition, I’d add more next time or half and half. I may try to make these with my gluten free flour. Has anyone else tried this? They’re still in the oven–OH.. I also sprinkled some colored sugar on the later batches.
King Arthur Flour makes a cup for cup gluten free flour.
I needed a smile today and after reading all the comments it made my day. I never go in my kitchen since I don’t cook or bake (hubby does it all) but I’m definitely going to make these. If they don’t turn out I’ll go buy some from the Amish. I grew up next to Amish community and buy apple butter among other food from them. Buying is easier but not I see a challenge to see if I can get correct amount of sugar in the recipe. Comments were funny and not nasty. Some people really don’t understand ingredients if you never go in the kitchen! But I took Home Ec in school and did learn a few things. Thanks for the recipe. It’s like my Granny’s recipe and will bake. ????
Can you use peanut oil instead of vegetable oil?
Thank you SOOO much! My Mom made a recipe called “Louise’s Crackled Sugar Cookies” when I was in kindergarten, about 38 years ago… The recipe she had called for “oleo and butter”, but every time I made them (regardless of what I used there), they came out awful. This recipe is the closest I’ve ever tasted to that recipe. I used this recipe, added 1 teaspoon lemon extract + 1 teaspoon orange extract. Once everything was mixed, I rolled them in sugar. So yummy! I will be wearing out this recipe… 🙂
Omg so delicious! Best sugar cookie I ever had. I wondered if I could make cutout cookies with these, but the dough is so fragile. I wound up rolling between parchment paper.
I am doing them tonight. I am splitting the batch in thirds and doing almond, vanilla, and lemon. I have a lemon glaze to use too.
I just made these cookies and the last batch has 5 minutes! I have eaten 3 and my husband says these are delicious. So easy, fast and delicious. Thanks for the post.
Do you have to use cream of. Tart? I have everything I need for it other than that.
I made these and loved the taste, but mine were a tad crumbly around the outer edges. Is this normal or do I need to make some sort of adjustment ? Thanks!
HELP!! Please
I’ve added 1 cup softened butter, 1 cup veg. oil, 1 cup sugar and 1 cup confectioners sugar to my mixing bowl and beaten, beaten, beaten ….. it’s all still liquid. It will never be light and fluffy. Now what?
The butter was softened – not melted and all the measurements were exact.
I am DEFINITELY making these on my day off tomorrow!!!
I just made these cookies today. I added lemon zest and fresh lemon juice to the batter. The cookies are so yummy. This is a recipe I will make again. Thank you for sharing this recipie.
Are these cookies a “soft” cookie or are they crisp?
Your printing margins are a bit off. It makes a second page for 1 line.
Can you substitute coconut flour?
My husband found this recipe and requested I make them. They turned out delicious! I subbed almond extract for the vanilla as a personal preference. I used my small cookie scoop and got 5 dozen. I will definately make these at holiday time!
Hi! Super excited to try this out, but I don’t have a stand mixer and I don’t have a paddle attachment for my hand mixer. Is it ok to use the metal ones that come with the hand mixer or will that make things difficult as far as the dough not being happy and making it super difficult removing it from the blenders, etc.? And sorry if there is already an answer to this question, there were just a ton of comments to try and weed through and I’m a bit OCD. ????
When my kids were little I use to make a cookie called a sand tart that was in an Amish cookbook is this the same recipe.
My granny used to make chocolate cookies that resemble this just wondering if anyone had a recipe like that? It also had chocolate frosting on top. Sooo good! Thank you for responding in advance!
I press the cookies with the bottom of a glass dipped in sugar. You can use regular table sugar or colored sugar.