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
4.93 from 13 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!


  • 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


  • 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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You can tag me at @iamhomesteader.

Photography by The PKP Way.

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Reader Comments

  1. I think the recipe Is good! Thank you. However I use a scale to measure out my dry ingredients. And I could tell that 4.5 cups of flour was too much because it made my dough crumbly. I may need to do less. Thanks for the recipe though 😊

  2. These are some of the best cookies I have ever made. Not overly sweet but so tender. The recipe makes a lot which is good in our house!

  3. 5 stars
    I just made these and Yum is all I can say… easy to make and cook evenly… I did press the balls down a little to give a flatter cookie for frosting. Thank you for the share…

  4. 5 stars
    I LOVE these cookies! I’ve made them three times in the last month. I do think they are much better with the addition of 3/4-1 teaspoon salt and about 1/4-1/2 teaspoon almond extract. Thank you so much for a simple yet divine cookie recipe.

  5. 5 stars
    Wow! These are truly amazing! Light, melt in your mouth, with a slight chewiness! They are my new favorite cookie! This will be my neighbor gift this holiday season. Also, thanks for the information on freezing. I’m thrilled to think I can have batches of unbaked cookies in the freezer, ready to bake on demand. I am visualizing a plate of this and a mug of cocoa in from of a cozy fire while reading a book or watching a Christmas movie! Thanks again!

  6. 5 stars
    Early this morning I went in search of a simple dessert recipe to take to a picnic later today; one that would not require a trip to the store for ingredients. Stumbled upon this recipe and thought….these sound amazing. Had all ingredients in house and the instructions seemed simple enough. Not only does the dough bake beautifully, these cookies are scrumptious!! Followed the dough recipe exactly, used my fingers to form what was probably 2 tsp per cookie, and then used the bottom of a glass dipped in Sugar In The Raw to press each one. Used one 17.25 x 11.5 cookie sheet covered in parchment to bake individual batches of 6 (it’s still summer and it’s hot….wanted to use my upper single oven instead of the whole thing). It seemed the longer the dough sat, the longer each batch took to bake…just had to add a minute of two each time – no big deal. The cookies on average are about 3.5” round and yield was 36. And they are gorgeous! Thank you for sharing this recipe….its a keeper!!!!

  7. 5 stars
    I think that all the blogs I’ve read for the past 2 weeks show their amazing breakfast that included PANCAKES. I’m starting to get a hint (as in “Brittany, get up off your butt and make some flippin pancakes”)… lol

  8. Thank you, fellow internet cooks, for making me laugh today. I am sitting in the hospital, and was feeling gloomy. I decided to look at recipes to take my mind off everything, was intrigued by the cherry buttercream icing, that led to clicking on the sugar cookie link and that landed me here, where the comments section of this recipe soon had me giggling, something I truly needed.
    So, keep on baking and smiling fellow cooks, and again, thank you. Now I am looking forward to baking these cookies, and icing them with cherry buttercream and laughing every time I do!

  9. 5 stars
    These are amazing. The trick is to get the sugars like cool whip then add flour mixture. They make 27 cookies and these were medium sized. I’m not sure how anyone is getting 4-6 dozen out of them as they commented without them being the size of a quarter.

  10. Some of you bakers are just plain mean! At some point ya’ll had to learn to bake and no doubt had some silly/redundant questions. Lighten up! Remember what Thumper said ……….if you can’t say something nice, don’t say nuthin’ at all! HAPPY BAKING

  11. My cookies are so crumbly you can’t pick them up! What happened?
    I cook from scratch all the time, all my ingredients are fresh… 🙁

  12. I just finished making these cookies….OH MY…..they remind me of a cross between a shortbread cookie and a sugar cookie….so good. As I am celiac, I converted the recipe to gluten free by just using my GF flour blend and adding Xanthan Gum. They definitely won’t last for long 🙂

  13. I made these and they are yummy. I added almond extract and sprinkles to the dough. I add almond extract to almost every baked good, cookies, candies, cakes and cheesecake I make. I always get compliments to what the flavor is. I have made a cherry frosting for over 20 years that also has almond extract and I frosted them with it and the frosting brought out the almond in the cookies. These will definitely be added to my very big collection of recipes .😋😋😋

  14. These Cookies sound delicious but are they soft or hard cookies?
    Hubby love soft cookies and that is what I try to make for him.
    Thanks for any information you share with me about them.

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