Amish Sugar Cookies recipe - The Gold Lining Girl (2024)

Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! This sugar cookie recipe could not be easier and they’re made with common pantry ingredients! These Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with your favorite icing or glaze for an extra special cookie!

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These Amish Sugar Cookiescalled out to me in an issue of Taste of Home recently. They looked so uncomplicated and simple, in an elegant way, not a basic way.They’re just so… pretty. Aren’t they? And these Amish Sugar Cookies aren’t even iced, so I figured they must be a really good cookie if they can stand on their own without a glaze or icing.

That said, I have made these sugar cookies andfrostedthem. It’s not necessary, but it’s pretty damn amazing. We’ll get to those in a few days.

These sugar cookiesare everythingI was hoping for when I wanted to try a new sugar cookie recipe this year. I made theseClassic Sugar Cookies last year, and I adore those cookies. They’re sooooooo rich. They’re ultra-chewy, with crispy edges, and really, really rich…. luxurious even.

Like these Amish Cookies, those Classic Sugar Cookies melt in your mouth, but the texture is different altogether – chewier and crispier. (Though… for the ultimate crispy sugar cookie: these Thin Crispy Amish Sugar Cookies, fyi!)

These Amish Sugar Cookies are soft and puffy, but still dense and substantial. They’re really buttery, rich, and flaky. They remind me a lot of a cut-out cookie, but without any rolling! You get all the benefits of cut-outs, but at a fraction of the work. Cut-outs are one of my favorite cookies, but I hate to makethem because they’re so much work. Theyare the lazy persons’ cut-outs. 🙂

I tried this recipe a few weeks ago, and it was foolproof on attempt #1. I had no issues, and I loved everything about them. This is a perfect, simple sugar cookie recipe, and they need nothing else!

These are great as-is, and *incredibly* easy. I’ve made these cookies 3x in the last few weeks. Try them once, you’ll fall in love too!

Updated March 2019: I’ve now made these cookies into a BUNCH of different variations! Check ’em out:

I made a few that are great for fall/holidays, like these Pumpkin Spice Latte Amish Sugar Cookies, these Iced Chai-Spiced Amish Sugar Cookies, and these Peppermint Amish Sugar Cookies.

Other great fall variations, though they could really be for anytime are these Pecan Praline Amish Sugar Cookies and these Iced Maple Amish Sugar Cookies. Omg, don’t you love an iced maple cookie??

For springtime and summer, these Iced Almond Sugar Cookies are gorgeous, and the almond flavor is so incredible. Same with these Toasted Coconut Amish Sugar Cookies. So pretty, and soooo addictive. I adore citrus cookies, so if you’re the same, check out these Iced Lemon Amish Sugar Cookies and Iced Orange Amish Sugar Cookies.

Amish Sugar Cookies

Sarah

Soft, puffy, melt-in-your-mouth Amish Sugar Cookies! This sugar cookie recipe could not be easier and they're made with common pantry ingredients! These Amish Sugar Cookies are a lot like cut-out cookies, but much less work! Top them with your favorite icing or glaze for an extra special cookie!

4.98 from 40 votes

Print Recipe Pin Recipe

Ingredients

1 cup butter softened
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
2 tsp. vanilla
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Instructions

In a large mixing bowl, beat the butter, oil, and sugars until combined.
Beat in eggs and vanilla.
In a large bowl, whisk together flour, baking soda, and cream of tartar.
In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light!
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by rounded teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.

Notes

These are good for at least a week, but best within the first 3-4 days. After a few days, they get crumbly and a bit on the drier side - still a delicious cookie though.

These freeze really well! Iced or plain, they freeze beautifully.

Keyword amish cookies, amish sugar cookies

Adapted from Taste of Home.

Related Recipes

Pecan Praline Amish Sugar Cookies
Butter Pecan Amish Sugar Cookies
Peppermint Amish Sugar Cookies
Eggnog Amish Sugar Cookies

Amish Sugar Cookies recipe - The Gold Lining Girl (2024)

FAQs

What is the trick to sugar cookies? ›

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

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What is the best thickness for sugar cookies? ›

Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.

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Should you refrigerate sugar cookie dough before baking? ›

The #1 Reason Why You Should Chill Your Cookie Dough is simple: it vastly improves your cookies in both taste and texture. If you're like most, you don't want to take the time to chill your cookie dough.

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Why do my sugar cookies puff up so much? ›

It sounds like you need to chill the dough, especially if you're making it with butter. shape the cookies, put them on the tray, then put it in the fridge for 15 minutes before baking. If you don't want puffy cookies, flatten them with the back of a glass dipped in flour before chilling.

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How long should you chill sugar cookie dough? ›

Bake cookies on parchment paper: Sometimes greasing a baking sheet can cause sugar cookies to spread. Instead, use parchment paper to prevent sticking and help the cookies keep their shape. Don't let the dough get warm. Notice the dough needs to be chilled for at least 2 hours.

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What is the secret to making cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.

Always use butter.
Choose the right sugar.
Choose the right flour.
Check your flour is in date.
Choose the right kind of chocolate.
Cream the butter and sugar.
Beat in the eggs.
Fold in the flour.

More items...

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Should sugar cookies be crunchy or soft? ›

Unlike many things in the baking world, sugar cookies are meant to be foolproof. They don't have much butter or leavening, so they'll keep their shape when you roll out the dough and cut them. They're sturdy enough to be handled and decorated, but soft and delicious enough to be a Christmastime dessert staple.

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How do you keep sugar cookies from spreading when baking? ›

The Rules for Making Sure Your Sugar Cookies Don't Spread.
Rule No. 1: Bake at the Right Temperature.
Rule No. 2: Don't Over or Under Cream Your Butter.
Rule No. 3: Don't Over-Soften Your Butter.
Rule No. 4: Don't Overcrowd the Baking Sheet.
Rule No. 5: Make Sure Your Ingredients Have Not Expired.
Rule No.

Jul 23, 2022

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What makes sugar cookies hard? ›

If you roll them out too thin then they are more likely to over-bake and harden as they cool. No one likes a hard, dry sugar cookies! Don't over-bake them. If you wait to see golden brown along the edges like you would with other types of cookies, they will be overcooked!

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What happens if I don't chill my sugar cookie dough? ›

First, chilling the dough allows the butter, shortening, cream cheese, and other fats to solidify. Why is that important? Well, for the same reason that you want to keep your pie dough cool: If the fats melt too quickly, the dough will expand rapidly in the oven. That over-expanded dough loses its perfect texture.

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How long should sugar cookie dough sit out before rolling? ›

After 30 minutes, take the dough out of the fridge and cut your shapes! Let the dough harden for around 30 minutes, then take the dough out. There's no need to let it come to room temperature before working with it. You can go from the fridge to your counter and immediately start cutting out shapes.

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Can you over mix sugar cookie dough? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

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What happens if you add too much sugar to sugar cookies? ›

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

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What happens if too much butter is in cookies? ›

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

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Which is better, baking soda or baking powder? ›

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

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How do I get better at decorating sugar cookies? ›

Start by outlining the cookie with piping-consistency icing in any color you choose. Then, use flooding-consistency icing to fill the outlined area, starting by flooding around the edges and working your way towards the center. If the flooding is inconsistent in thickness, redistribute the wet icing with a toothpick.

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Why do my sugar cookies not keep their shape? ›

Chill the Cookie Dough

Chilling your cookie dough is the single biggest piece of advice I give people to stop their sugar cookies spreading too much. By allowing your cookie dough to chill and rest in the fridge for between 24-72 hours allows the fat in your cookies, to solidify.

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Are sugar cookies supposed to be soft or hard? ›

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Why chill sugar cookie dough? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

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