Amish Sugar Cookies Recipe: Easy Homemade Treats for Cozy Baking

Let me tell you, the warm, buttery aroma of Amish sugar cookies drifting from my oven is pure nostalgic comfort—like wrapping yourself in a soft, well-loved quilt on a chilly afternoon. The first time I made these tender cookies, I was instantly hooked by their delicate crumb and gentle sweetness. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember standing in my grandma’s kitchen, when I was knee-high to a grasshopper, watching her roll the dough and sprinkle sugar with the kind of loving care only grandmas seem to have. Those cookies were never fancy, but they had a magic that store-bought treats just can’t touch.

Years ago, I stumbled on this Amish sugar cookies recipe while hunting for a simple dessert for a rainy weekend—something that didn’t require a trip to the store or a culinary degree. Honestly, I wish I’d found it years earlier! My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). The batch was gone before the day was over, and even the pickiest eaters gave it a thumbs-up. These cookies have become a staple for family gatherings, gifting, and those moments when you just need a little something sweet without fuss.

Whether you’re baking for potlucks, looking for a sweet treat for your kids, or just want to brighten up your Pinterest cookie board, Amish sugar cookies have your back. They’re dangerously easy, require zero fancy ingredients, and deliver that pure, nostalgic comfort you crave. After testing this recipe more times than I care to admit (in the name of research, of course), I can honestly say it feels like a warm hug every single time. You’re going to want to bookmark this one—trust me!

Why You’ll Love This Recipe

There’s a reason Amish sugar cookies are beloved by home bakers everywhere—once you taste them, you’ll understand. Over the years, I’ve tweaked, tested, and taste-tested these cookies more times than I can count (you know, for science). Here’s what makes this Amish sugar cookies recipe stand out from the rest:

• Quick & Easy: Whips up in under 30 minutes from start to finish—perfect for last-minute cravings or when guests drop by unannounced.
• Simple Ingredients: No oddball groceries or specialty flours needed. You probably have everything right in your pantry (flour, sugar, eggs, the usual suspects).
• Perfect for Any Occasion: Great for cozy nights in, holiday cookie swaps, school bake sales, and those afternoons when you need a pick-me-up.
• Crowd-Pleaser: These cookies never fail to impress. Kids love the gentle sweetness, and adults always ask for the recipe.
• Unbelievably Delicious: Soft and tender with a melt-in-your-mouth texture—think of the best sugar cookie you’ve ever had, but somehow better.

What makes my version different? It’s all about the balance—just enough butter for richness, a hint of vanilla for warmth, and a baking technique that guarantees a perfectly soft crumb every time. I use a tried-and-true method I learned from a friend who grew up baking in an Amish community: mixing the butter and oil for a uniquely tender texture. No chilling required, no rolling pins—just scoop and bake.

This isn’t just another sugar cookie recipe. It’s my best version, honed by years of baking, sharing, and family feedback. It’s comfort food that feels a little lighter, a little easier, but still delivers on that soul-soothing satisfaction. Whether you’re a baking newbie or a seasoned cookie pro, these Amish sugar cookies are your ticket to sweet success. And honestly, you’ll probably want to make a double batch!

What Ingredients You Will Need

This Amish sugar cookies recipe uses simple, wholesome ingredients to deliver big flavor and that signature tender crumb. You won’t need anything fancy—just pantry staples that come together for something magical. Here’s what you’ll need:

• For the Dough:
  • 2 cups (440g) granulated sugar (adds sweetness without overpowering)
  • 1 cup (226g) unsalted butter, softened (for rich flavor and tender texture)
  • 1 cup (240ml) vegetable oil (creates that uniquely soft, melt-in-your-mouth crumb)
  • 2 large eggs, room temperature (binds the dough and adds richness)
  • 1 teaspoon pure vanilla extract (warmth and depth—you know, the good stuff)
  • 4 cups (480g) all-purpose flour (I like King Arthur for consistent results)
  • 1 teaspoon baking soda (helps cookies puff up just right)
  • 1 teaspoon cream of tartar (classic for Amish recipes—gives a subtle tang and perfect texture)
  • 1/2 teaspoon salt (balances the sweetness—you can use kosher salt for a touch more flavor)
• For Topping:
  • Extra granulated sugar for sprinkling (gives a lovely, sparkly finish)

If you want to switch things up, here are a few easy substitutions:

• Swap all-purpose flour for a gluten-free blend (like Cup4Cup) for a gluten-free option.
• Use coconut oil instead of vegetable oil for a subtle flavor twist.
• Try almond extract instead of vanilla for a nuttier aroma.
• In summer, you can toss in a handful of lemon zest or fresh berries for a seasonal touch.

Honestly, the best part is how forgiving this Amish sugar cookies recipe is. If you’re missing an ingredient, there’s almost always a way to make it work. I’ve even made these with half whole wheat flour for a little extra fiber, and no one noticed! When it comes to brands, I stick with Land O’Lakes butter for its creamy consistency, and Bob’s Red Mill flour when I’m feeling fancy. But let’s face it—use what you have and don’t stress.

Equipment Needed

You don’t need much to whip up a batch of Amish sugar cookies—just the basics found in most kitchens. Here’s what I use every time:

• Mixing bowls (one large, one medium—stainless steel or glass work nicely)
• Hand mixer or stand mixer (either is fine; I’ve made these with a wooden spoon when my mixer was on the fritz!)
• Measuring cups and spoons (accuracy matters for baking, so I use both US and metric)
• Cookie scoop or tablespoon (for evenly sized cookies—even an ice cream scoop works in a pinch)
• Baking sheets (I prefer heavy-duty, rimmed sheets for even baking)
• Parchment paper or silicone baking mat (helps cookies bake evenly and prevents sticking)
• Wire cooling rack (essential for keeping cookies perfectly tender)

If you’re missing a cookie scoop, don’t worry—two spoons work just fine. For parchment paper, I reuse sheets when I’m baking multiple batches (saves a bit of cash and works perfectly). If your baking sheets are a little warped (mine sure are), just rotate halfway through baking to help cookies bake evenly.

Maintenance tip: Wash your mixer attachments right after use to avoid sticky dough residue. And if you’re on a budget, thrift stores are gold mines for sturdy mixing bowls and baking sheets. Honestly, you don’t need anything fancy—just tools you trust and know how to use.

Preparation Method

1. Preheat Your Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside. (Preheating gives you nice, even baking, so don’t skip it!)
2. Cream Butter, Oil, and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat together 1 cup (226g) softened butter, 1 cup (240ml) vegetable oil, and 2 cups (440g) sugar until light and fluffy, about 2-3 minutes. If your butter isn’t fully softened, pop it in the microwave for 10 seconds—easy fix!
3. Add Eggs and Vanilla: Mix in 2 large eggs (room temperature for best results) and 1 teaspoon vanilla extract. Beat until fully incorporated. If the mixture looks a bit separated, don’t worry—oil and butter can do that. It’ll come together once you add the dry ingredients.
4. Sift and Combine Dry Ingredients: In a medium bowl, sift together 4 cups (480g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon salt. (Sifting helps prevent lumps and gives your cookies that smooth texture.)
5. Mix Dry Into Wet: Gradually add dry ingredients to the wet mixture, about 1 cup at a time, mixing just until combined. Don’t overmix—the dough should be soft, slightly sticky, and easy to scoop. If it’s too wet, add a tablespoon of flour; if too dry, a splash of oil does the trick.
6. Scoop Dough: Use a cookie scoop or tablespoon to drop dough onto lined baking sheets, spacing about 2 inches (5cm) apart. Each ball should be about 1.5 tablespoons (roughly 25g).
7. Sprinkle Sugar: Lightly flatten each dough ball with your hand or the bottom of a glass, then sprinkle a little extra sugar on top. (This step gives that classic sparkly look and a touch of crunch.)
8. Bake: Bake for 9-11 minutes, until edges are set and bottoms are just turning golden. Don’t overbake! Cookies should look pale and feel soft in the center—resist the urge to wait for browning.
9. Cool: Remove cookies from oven and let sit on the baking sheet for 2-3 minutes. Transfer to a wire rack to cool completely. (They’ll firm up as they cool—trust the process.)
10. Troubleshooting: If cookies spread too much, chill the dough for 15 minutes before baking. If cookies are too dense, check your measurements—too much flour is usually the culprit. If you want a crispier texture, bake an extra minute or two, but keep an eye on them!

Efficiency tip: Prep your next batch while the first bakes. Keep your scoops uniform for even baking. And always taste-test one warm from the oven—it’s the best part of baking Amish sugar cookies, honestly!

Cooking Tips & Techniques

Baking Amish sugar cookies is straightforward, but a few pro techniques can help you nail that perfect texture every single time. Here’s what I’ve learned after years of baking—and a few not-so-great batches along the way:

• Room Temperature Ingredients: Butter and eggs blend better when not cold. If you forget to set them out, a quick soak of eggs in warm water and a short butter zap in the microwave works wonders.
• Don’t Overmix: Once you add flour, mix just until combined. Overworking the dough makes cookies tough, and nobody wants that.
• Cookie Scoop Consistency: Use a scoop or measure each portion. Even sizes mean even baking—no burnt edges or undercooked centers.
• Oven Placement: Bake one sheet at a time in the center rack for best results. If you have to bake two sheets, rotate and swap halfway through.
• Watch for Doneness: Cookies should look pale and barely set. They’ll finish cooking as they cool, so don’t wait for browning. My first batch was overdone because I waited for color—not anymore!
• Sugar Sprinkle: That extra sprinkle on top isn’t just pretty—it creates a light crunch that’s such a treat. Don’t skip it!
• Fixing Spread: If your cookies flatten too much, chill the dough for 10-15 minutes, especially if your kitchen is warm.

I’ve burned a few batches by getting distracted (looking at you, phone notifications). Set a timer, and check a minute early the first time you bake. And honestly, if they’re a little crispy, just call them “Amish sugar cookie crisps”—they’ll still vanish!

Multitasking tip: While cookies bake, clean up your mixing area or prep a batch for the freezer. It makes the whole baking process feel less overwhelming and more enjoyable.

Variations & Adaptations

One of my favorite things about Amish sugar cookies is how adaptable they are. Whether you want to switch up the flavors, meet dietary needs, or just have fun experimenting, here are some tried-and-true variations:

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend. Cup4Cup or Bob’s Red Mill work great—just watch the bake time, as GF cookies sometimes bake faster.
• Dairy-Free: Use a plant-based butter (like Earth Balance) and coconut oil instead of vegetable oil. The cookies will be just as tender.
• Seasonal Flavors: Add 2 teaspoons of lemon or orange zest for a bright twist, or mix in 1/2 teaspoon almond extract for a nutty aroma. In fall, a dash of cinnamon goes a long way.
• Chocolate Chip Sugar Cookies: Stir in 1 cup (180g) mini chocolate chips for a fun surprise—kids love this version.
• Shape & Decorate: Roll dough balls in colored sugar or sprinkles for holidays.
• Allergen-Friendly: Use flaxseed “eggs” (1 tablespoon ground flax + 2.5 tablespoons water per egg) for egg-free cookies.

I’ve personally made the lemon zest version for spring brunches—it’s refreshing and always a hit with friends. And honestly, sometimes I just toss in a handful of whatever’s in the pantry—nuts, dried fruit, even a pinch of nutmeg. These cookies are forgiving, so don’t be afraid to make them your own!

Serving & Storage Suggestions

Amish sugar cookies taste best fresh from the oven, but they’re just as delightful at room temperature or even chilled. Here’s how I like to serve and store them:

• Serving: Serve warm for pure comfort—pair with milk, hot chocolate, or a cozy cup of tea. Stack on a pretty plate and sprinkle a little extra sugar for sparkle (Pinterest-perfect!).
• Party Presentation: Arrange cookies in a mason jar or tin lined with parchment and tie with a ribbon for gifting.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days. They stay tender and soft—no hard edges!
• Freezing: Freeze baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature (they don’t lose their texture).
• Reheating: Warm cookies for 5 seconds in the microwave for that just-baked aroma. Honestly, it’s my favorite way to enjoy leftovers!
• Flavor Development: The vanilla and butter notes deepen after a day or two, so sometimes they’re even better on day two.

Pro tip: Layer with wax paper if stacking to prevent sticking. And if you’re taking them to a party, bring extra—these disappear fast!

Nutritional Information & Benefits

These Amish sugar cookies are a sweet treat, so moderation is key (but let’s face it, sometimes you just need a cookie!). Here’s a rough estimate per cookie (based on 40 cookies per batch):

• Calories: ~120
• Fat: ~6g
• Carbohydrates: ~16g
• Protein: ~1g
• Sugar: ~8g

Butter and vegetable oil provide healthy fats, and you can boost fiber with a partial whole wheat flour swap. The recipe contains eggs and wheat, so not suitable for those with allergies to either. Gluten-free and dairy-free adaptations are easy, though, making these cookies accessible for most folks.

From a wellness perspective, I see these as a feel-good treat—simple, wholesome ingredients, and zero artificial flavors. Enjoying a homemade cookie now and then is good for the soul!

Conclusion

There you have it—my favorite Amish sugar cookies recipe, packed with tender texture, buttery flavor, and family-tested comfort. Whether you’re baking for loved ones or just treating yourself, these cookies are always a hit. Customize with your favorite flavors, mix-ins, or dietary swaps—they’re endlessly adaptable and forgiving.

I love this recipe because it brings back memories of my grandma’s kitchen, rainy weekends, and happy family gatherings. There’s something about the simplicity and warmth that just feels right, no matter the season. If you try it, let me know how you make it your own—comment below, share on Pinterest, or send me a photo!

So go ahead, bake a batch and share the joy. You deserve a little comfort and sweetness today!

FAQs about Amish Sugar Cookies Recipe

Can I make Amish sugar cookies ahead of time?

Absolutely! Bake and store in an airtight container for up to 5 days, or freeze for longer. They stay soft and delicious.

Do I need to chill the dough?

No chilling is required for this recipe, but if your kitchen is warm or cookies spread too much, a quick 15-minute chill helps.

Can I make these cookies gluten-free?

Yes! Just swap the all-purpose flour for a gluten-free blend. The texture will be slightly different but still tender and tasty.

What’s the best way to get evenly sized cookies?

Use a cookie scoop or tablespoon to portion out the dough. This helps the cookies bake evenly and look picture-perfect.

Can I add toppings or mix-ins?

Definitely! Try sprinkles, chocolate chips, lemon zest, or colored sugar for holidays. This Amish sugar cookies recipe is super versatile.

Print