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 Recipe

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.

Easy Amish Sugar Cookies

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 Cookie
Easiest Ever Sugar Cookies
4.86 from 14 votes

Amish Sugar Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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!

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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Reader Comments

  1. This recipe calls for 2 large eggs. If you only have medium eggs do you add another egg or just the yolk of the 3rd egg?

  2. I just made these and I’m honestly a bit disappointed 🙁 The texture is great, they came out super soft and fluffy.
    However, my boyfriend and I both feel that they don’t taste very good. It’s hard to really explain why, but something about the flavor just isn’t right. I’m not sure if this is how they are supposed to taste or if maybe I did something wrong. I will make them again soon to see if they come out any better

  3. Thank goodness this is not a recipe for a baloney and cheese sandwich!
    That could cause confusion and get ugly real quick! LOL

  4. The Taste of Home Recipe stated:
    2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
    Yield: about 5 dozen or 30 servings of 2

  5. This recipe is wonderful. Makes about 5 dozen light, flaky melt in your mouth cookies. The comments here are absolutely insane! I can’t quit laughing. Walk and chew gum at the same time, anyone? !

  6. I’m afraid to ask a question after reading all the question above! You don’t mention whether to use salted or unsalted butter. I did see where you said the Amish don’t use salt …. ?

  7. I have a similar recipe from my great-grandmother that I have made since my childhood. They are terrific in the summer with lemon flavoring instead of vanilla.
    I wonder if the original recipe called for lard or butter, as the oil was not available in the 1700s.
    My great grandmother’s recipe uses butter and all white sugar. I will have to try these!

  8. Hi,
    Two questions:
    1.Can you sub oil for butter or Ghee?
    2. Can you use cookie stamps for holidays, etc?
    Thank you!

  9. There are a few helpful comments about freezing these cookies. Read through, you will find those.

  10. Followed this this recipe to the T. Cookies came out perfect. Texture was light with a “melt in your mouth” feel… it wasnt too sweet which i appreciated. I added icing on top so it balanced out by not being overly sweet. I am looking to advance my baking by experimenting with more complex recipes and complex flavors. These cookies tasted like a few other cookies recipes ive tried. I want something that will stand out. For this reason, not something Id make again or recommend.

  11. Love these cookies, thanks for the recipe!
    I made 1/2 recipe because I only had 1/2 cup of oil, darn it!
    I can imagine how good these would be rolled in cinnamon sugar, will try that next time.
    P.S. Really enjoyed reading the comments! 😉

  12. OMG….so many questions about a very simple and oh so delicious cookie…I just made them using a teaspoon of vanilla and a teaspoon of almond extract….so yummy!!! I always have cookie dough in the freezer for those times you want something sweet but don’t necessarily want to make a full recipe. I didn’t see any comments about how the dough freezes, but will post comment once I know how it holds up after freezing!!!

  13. I made these cookies Sunday. I had to give them away. They were do addicting. I was excited to find this recipe, I ate them in high school at school lunch. They are so good, light, fluffy. I think it made 7 dozen. A lot of cookies. Great for parties.

  14. Do you have recipe for Amish burnt sugar frosting? I bought sugar cookies like these from an Amish bakery in Westcliff, CO. Absolutely amazing.

  15. I haven’t read all the comments, but was wondering if anyone has tried these with Cup 4 Cup gluten free flour?

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