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
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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
4.88 from 16 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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Photography by The PKP Way.

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Reader Comments

  1. 5 stars
    Absolutely the best! So buttery and so soft. I heard so many compliments! I’m baking them today for my niece’s baby shower.

      1. Thanks Amanda. I am trying them again and will cut down in the baking time. Do they stay pale? I love your recipes.

  2. 5 stars
    I’ve made these cookies many times! I’ve made them plain, iced & rolled in sprinkles. I like the sprinkes best & they are so colorful & have that delicious crunch. This recipe is absolutely perfect as written.

  3. 4 stars
    Made ½ recipe using white whole wheat flour. Baked @375 for aprox 14-15 min. Yield aprox 3.5 doz small. I live at 7600′ and made no altitude adjustments. They are very good but very sweet.

  4. Made these for co-workers and everyone loved them. Making them for company Christmas party and topping them with almond butter cream frosting. Thinking they’ll be amazing

4.88 from 16 votes (3 ratings without comment)

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