The very first time I made Amish Sugar Cookies, my kitchen instantly filled with that unmistakable buttery-sweet aroma that somehow feels like a hug from the past—warm, soft, and familiar in a way I can’t quite explain. As the cookies baked, they developed those delicate crackly tops and lightly golden edges that made me hover around the oven window like a kid waiting for a treat.
When I finally bit into one, the texture absolutely floored me: soft but slightly crisp, airy but still substantial, melt-in-your-mouth yet somehow still chewy. It reminded me of old-fashioned bakeries, church potlucks, and the kind of recipes passed down through generations. Every time I make them now, I’m transported back to that moment, and I love sharing this recipe because it never fails to bring a bit of nostalgia and simple joy into my home.
Why You’ll Love This Recipe
You’ll love this recipe because these Amish Sugar Cookies deliver everything you want in a classic cookie—soft, light, buttery, incredibly easy to make, and so comforting that one bite feels like home, especially since I’ve tested them countless times and learned exactly how to get them just right every single batch.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
When it comes to ingredients, I’ve learned a few things through experience. Softened butter—not melted—is non-negotiable; melted butter changes the texture completely, making the cookies spread too thin. Also, don’t skip the cream of tartar; it adds that signature tang and tenderness that makes Amish sugar cookies unique. If you’re out of vegetable oil, you can use canola oil, but don’t use olive oil—the flavor is far too strong. For vanilla, real vanilla extract truly makes a difference here, giving the cookies that warm, fragrant bakery scent.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups
- Measuring spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
A stand mixer makes the process easier, especially when creaming the butter, oil, and sugars together, but a hand mixer absolutely does the job too—I’ve used both many times. Parchment paper helps the cookies bake evenly and prevents sticking, and trust me, I tried baking a batch directly on the baking sheet once and instantly regretted it; the bottoms browned too quickly. A cooling rack is also helpful because Amish sugar cookies are delicate when warm, and letting them cool with airflow beneath prevents sogginess.
Step-by-Step Instructions
I always start by creaming together the softened butter, oil, granulated sugar, and powdered sugar in a large bowl. The mixture becomes light, fluffy, and pale, which is exactly what you want. I’ve learned that beating this mixture for at least two full minutes gives the cookies a softer texture—when I rushed this step once, the cookies didn’t get that signature airy interior.
After the sugars and fats are well combined, I add the eggs one at a time, mixing thoroughly after each. You’ll notice the dough becoming incredibly smooth and satiny, which is always a good sign.
Next, I whisk together the flour, baking soda, cream of tartar, and salt in a separate bowl. Combining the dry ingredients first ensures they blend evenly into the wet mixture—another lesson learned from a time I dumped everything in at once and ended up with pockets of baking soda in a few cookies.
Then I add the dry mixture to the wet mixture gradually. The dough becomes soft and slightly sticky, but that’s exactly what makes these cookies so tender. Don’t be tempted to add extra flour; if the dough feels sticky, leave it as is.
When the dough is ready, I roll tablespoon-sized portions into loose balls. You don’t need perfection here; Amish sugar cookies are meant to look rustic and charming with their natural cracks. Placing them on parchment-lined baking sheets gives them room to spread.
I never flatten the dough balls—the cookies spread beautifully on their own in the oven. While the oven preheats to 350°F (175°C), I let the dough balls rest for a few minutes on the baking sheet, which helps improve their final texture.
Once they bake for about 10 to 12 minutes, the edges turn a light golden color, and the tops develop those beautiful cracks that I always look forward to. The key is to remove them from the oven before they look fully done—the centers should still look pale and slightly soft.
They firm up as they cool on the sheet for a few minutes. After that, I transfer them to a cooling rack to finish setting. Every time I lift one off the tray, I can’t resist eating one warm; it’s the best moment of the entire baking process.
Pro Tips for Best Results
One thing I learned early on is that Amish sugar cookies rely heavily on texture, so don’t skip beating the butter, sugars, and oil thoroughly. I tried this recipe three different ways—mixing lightly, mixing moderately, and mixing until fluffy—and the fluffiest mixing always resulted in cookies that tasted like little clouds. The lightly mixed batch ended up dense and didn’t have the same charm at all.
Another trick that took me several batches to learn is not to overbake them. These cookies do not get golden all over; if you wait for that, your cookies will turn dry and crumbly instead of soft and delicate. The edges should be barely golden, and the centers still pale when you take them out. Trust me, pull them early—you won’t regret it.
If you want perfectly tender cookies, measuring your flour accurately is crucial. Early on, I made the mistake of packing the flour too tightly, which made the dough stiff and produced dry cookies. The spoon-and-level method makes a noticeable difference, and your cookies will thank you for it. When I started measuring flour correctly, the cookies turned out consistently soft every single time.
Finally, if your dough feels too sticky to handle, don’t panic and dump in more flour; chill it for 10 minutes instead. I’ve tried adding flour out of impatience, and the cookies lost their signature lightness. A short chill is all they need, and they’ll roll beautifully without altering the texture.
Common Mistakes to Avoid
I made my fair share of mistakes with this recipe before mastering it, and one of the first was using melted butter instead of softened. Melted butter totally changes the cookie’s structure, making them spread too much and turn thin and crispy. So don’t rush the softening step—let the butter come to room temperature naturally.
Another mistake I made early on was substituting baking powder for baking soda and cream of tartar. I thought they’d be interchangeable—they’re not. Cream of tartar adds tang and tenderness that baking powder simply cannot replicate. When I tried the shortcut, the cookies tasted flat and lacked that special old-fashioned flavor.
I also learned not to bake more than one sheet at a time in my oven. When I tried doing two sheets side by side, the heat didn’t circulate evenly, and one tray baked faster than the other. Now I bake them one batch at a time, and the results are consistently perfect. If you must bake two trays, rotate them halfway through for even baking.
And finally, I learned not to store the cookies before they’re completely cooled. I once packed them too quickly, and the trapped heat created steam that made the cookies soft and sticky. Let them cool fully on a rack—you’ll preserve the perfect texture and avoid soggy bottoms.
Serving Suggestions
I love serving Amish sugar cookies with a mug of tea or hot chocolate because their light sweetness pairs beautifully with warm drinks. There’s something so comforting about enjoying a soft cookie with a cozy beverage, especially in the evening when the house is quiet and calm. These cookies also make a lovely treat when you want something sweet but not too heavy.
For gatherings or parties, I like stacking them on a decorative plate or placing them in a rustic basket lined with a cloth napkin. Their crackly tops and pale color look charming and inviting. I’ve brought them to potlucks and received so many compliments about their homemade, nostalgic appearance—people love that they look simple and classic.
They also make wonderful cookies for gifting. I’ve packed them in small cellophane bags tied with twine or ribbon, and they always make people smile. They’re the kind of cookie that appeals to everyone, whether they love bold flavors or prefer something mild and comforting. They’re also soft enough that they stay delicious even after a couple of days, making them perfect for gifting.
And let’s be honest—they’re irresistible warm. Sometimes I serve them with a scoop of vanilla ice cream for a quick, dreamy dessert. The warmth of the cookie melts the ice cream ever so slightly, creating a luxurious bite that feels like something from an old-fashioned diner dessert menu.
Variations & Customizations
One variation I really love is adding a splash of almond extract along with the vanilla. Almond extract gives the cookies a deeper, more nostalgic bakery-style flavor. Use just a quarter teaspoon—trust me, a little goes a long way. The aroma alone is worth it.
You can also roll the dough balls in granulated sugar before baking to create a sparkly exterior. I’ve done this for holiday cookie trays, and the slight crunch pairs beautifully with the tender interior. It also gives the cookies a festive look without much extra work.
Another fun variation is adding citrus zest to the batter. Lemon or orange zest brightens the cookie with a subtle zing that complements the buttery sweetness. When I first tried adding orange zest, I was surprised at how much it elevated the flavor without overpowering the classic taste.
If you want to dress them up even more, dip half the cookie in melted white chocolate. I’ve done this for bridal showers and special occasions, and they look stunning. The white chocolate adds a creamy sweetness that enhances the soft, airy cookie beautifully.
How to Store, Freeze & Reheat
After baking countless batches, I’ve found that Amish sugar cookies store best in an airtight container at room temperature for up to a week. I always layer them with parchment paper because they’re soft and tend to stick together if stacked directly. This helps them maintain their perfect texture, and they stay tender day after day.
If I know I’m going to need cookies later, I freeze them—either baked or as dough. Baked cookies freeze beautifully in airtight bags or containers for up to three months. When I want one, I just let it thaw at room temperature for about 15 minutes. They taste every bit as fresh and soft as the day I baked them.
Freezing the dough is also incredibly convenient. I roll the dough into balls, freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag. When I want fresh cookies, I bake the dough balls straight from the freezer—adding an extra minute or two to the baking time. This method has saved me so many times when I needed a last-minute dessert or something sweet for unexpected guests.
As for reheating, these cookies don’t need reheating, but if you love that warm-from-the-oven feel, a quick 5–8 seconds in the microwave brings back that buttery softness beautifully. I do this often, especially when I want a warm cookie without baking a new batch.
Nutrition Information
Amish sugar cookies are a classic treat that lean toward the indulgent side, but in the most comforting way. Each cookie contains a moderate amount of sugar, butter, and flour, which gives them their soft and irresistible texture. I like enjoying them in moderation, usually with tea in the afternoon when I want something simple but satisfying.
The combination of butter and oil gives the cookies their unique softness, and while they do add calories, they also create a texture that’s unmatched. I’ve experimented with reducing the oil before, but the cookies lost some of their signature tenderness—so I prefer to keep them as written for the best experience.
Because these cookies don’t contain frosting or heavy add-ins, they’re lighter than many other desserts. They offer that sweet, soft bite without feeling overly rich. When I want a less indulgent option, I simply make the cookies smaller, creating bite-sized versions that satisfy without overdoing it.
Overall, Amish sugar cookies are a nostalgic, satisfying treat that fit beautifully into a balanced lifestyle. They’re simple, not overly sweet, and perfect for moments when you want something homemade and comforting without being overly heavy.
FAQ Section
1. Can I substitute margarine for butter?
I’ve tried it once, and the flavor just wasn’t the same. Butter gives these cookies their rich, nostalgic taste—so I highly recommend sticking with real unsalted butter.
2. Why did my cookies turn out flat?
Flat cookies often mean your butter was too soft or partially melted. I’ve made this mistake on warm days—chilling the dough for 10 minutes before baking fixes it every time.
3. Can I make these cookies gluten-free?
Yes, I’ve made them with a 1:1 gluten-free flour blend. The texture is slightly more delicate, but still delicious. Just make sure the flour contains xanthan gum for best results.
4. Do I have to use cream of tartar?
Yes—at least if you want authentic Amish sugar cookies. The cream of tartar adds tenderness and that slight tang. I’ve skipped it before, and the cookies just weren’t the same.
5. Can I freeze the baked cookies?
Absolutely. I freeze them all the time, and they thaw beautifully. Just let them warm to room temperature for 10–15 minutes, and they taste freshly baked again.
Conclusion
Amish Sugar Cookies have become one of my most cherished go-to recipes, and every time I bake them, I’m reminded of how comforting and joyful simple homemade treats can be. They’re soft, nostalgic, easy, and absolutely irresistible—and I truly hope they bring as much warmth to your kitchen as they always bring to mine.