Amish Sugar Cookies
These Amish sugar cookies bake up soft and tender using simple pantry ingredients. They hold their shape, stay light and chewy, and are perfect for sharing.
You may also love my snickerdoodle cookies and peanut butter cookies!
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Sugar cookies are one of easiest cookies to make. Whether they’re cut-out, slice-and-bake, drop, or spritz, every type of cookie has its own unique flavor and texture.
These Amish sugar cookies are no different. They’re considered a type of drop cookie and come together with a few pantry staples.
You’ll find the same base recipe all over the internet, but I like to amp my cookies up a bit by adding extra vanilla, some salt, and a little nutmeg. The result are soft sugar cookies with a chewy texture and a classic flavor.
How to Make the Best Amish Sugar Cookies
Start by mixing the butter, oil, powdered sugar, and granulated sugar in a stand mixer until creamy and light in color. Add the room-temperature eggs and vanilla extract and mix until smooth.
Next, add the all-purpose flour, baking soda, cream of tartar, salt, and nutmeg, if using, directly to the mixer. Mix just until the dry ingredients are incorporated and there are no visible dry streaks.
Scoop the dough into 2 tablespoon portions and place them on a small tray or baking pan lined with plastic wrap or parchment paper. Refrigerate the dough for at least an hour.
Preheat the oven to 375°F and line cookie sheets with parchment paper. Set the chilled dough balls a couple inches apart and bake for 8 to 10 minutes, just until the tops look set and are no longer glossy.
Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool.
Tips for Successful Amish Cookies
- While it’s not necessary to chill the dough, I never skip this step. It helps the flour hydrate and gives the butter a chance to firm up so your cookies don’t spread.
- Make sure not to over bake these cookies. The tops will look matte and not glossy when they’re done. They don’t turn golden brown like some cookies.
- Use the bottom of a glass or a ramekin to gently press down the dough if you want a flatter less rounded cookie. Flatter cookies are great for frosting, icing, or adding sprinkles.
- Use a half a teaspoon of almond extract in place of some of the vanilla for a slightly different flavor.
Can you make Amish sugar cookies without cream of tartar?
Nope. Cream of tartar works with the baking soda to help the cookies rise.
How to Freeze the Dough Before Baking
To freeze before baking, scoop the dough onto a parchment lined baking sheet and freeze for about an hour. Move the frozen dough balls to an airtight container or zip-top bag and store for up to 2 months.
Bake straight from the freezer and add 2 to 3 extra minutes to the bake time.
Storage
Keep leftover cookies in an airtight container at room temperature for about three days. For longer storage, let the cookies cool completely, then place them in a single layer on a baking sheet and freeze until firm.
Once they’re solid, layer the frozen cookies in an airtight container with parchment or waxed paper between each layer. They keep well in the freezer for up to two months.
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- Pinch ground nutmeg, optional
Instructions
- In a large bowl, use an electric mixer to beat the butter, oil and sugars until light and fluffy, about 5–7 minutes.1 cup unsalted butter1 cup vegetable oil1 cup granulated sugar1 cup powdered sugar
- Add the eggs and vanilla, and mix until well combined.2 large eggs1 tablespoon vanilla extract
- Pour in the flour, baking soda, cream of tartar, salt, and nutmeg if using. Continue mixing until just combined and no flour streaks remain.4 ½ cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar½ teaspoon saltPinch ground nutmeg
- Use a cookie scoop to portion out 2 tablespoon sized balls of dough, and place them on a small baking sheet lined with parchment paper or plastic wrap. Cover, and refrigerate for at least 1 hour.
- When you’re ready to bake the cookies, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place several balls of dough onto the baking sheet about 2-inches apart. Bake for 8–10 minutes until the tops look set.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
