The Ultimate Amish Sugar Cookies Recipe: Soft, Sweet, and Simply Perfect

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This sugar cookie recipe is popular among the Amish, I've seen - and tasted - it in many Amish kitchen. It sometimes is known under the name World's Best Sugar Cookies. Now, that's quite a claim! As someone who's spent years collecting and testing authentic Amish recipes, I knew I had to put this one to the test. After making batch after batch (tough job, I know!), I can confidently say these truly are the ultimate Amish sugar cookies.

Jump to:

• ❓Why These Amish Sugar Cookies Are Different
• 🥄 The Perfect Amish Sugar Cookie Texture
• 📋 Step-by-Step Instructions
• The Perfect Vanilla Frosting
• 👨‍🍳 Pro Tips for Perfect Amish Sugar Cookies
• 🥣 Variations and Add-Ins
• 📋 Common Questions About Amish Sugar Cookies
• Why This Recipe Works in Amish Kitchens
• Amish Sugar Cookies Recipe

These aren't your typical sugar cookies. What makes them special is their incredibly soft texture and rich, buttery flavor that comes from a unique combination of both confectioners' sugar and granulated sugar, plus the addition of vegetable oil alongside butter. The result? Cookies that stay soft for days and practically melt in your mouth (yeah, well, give them away because if you are like me, you'll make them and then eat them. And them some more).

I'm not a fan of puffy pillowy sugar cookie (SIGH , I am admittedly a cookie curmudgeon) but I don't like them too dense and chewy either, this recipe is a great compromise in the middle.

❓Why These Amish Sugar Cookies Are Different

Traditional Amish baking focuses on simple, wholesome ingredients that create maximum flavor. This sugar cookie recipe follows that philosophy perfectly. Here's what sets them apart:

The Double Sugar Secret: Most sugar cookie recipes use just granulated sugar, but this Amish version combines both granulated and confectioners' sugar. The powdered sugar creates that distinctive soft, tender texture that Amish cookies are famous for.

Oil + Butter Combination: While many recipes use only butter, this recipe includes vegetable oil, which keeps the cookies incredibly moist and prevents them from getting hard or crumbly.

Cream of Tartar: This ingredient might seem unusual, but it's the secret to that perfect chewy texture. It also helps the cookies maintain their shape and prevents them from spreading too much.

🥄 The Perfect Amish Sugar Cookie Texture

What should you expect from these cookies? They're:

• Soft and pillowy - never crispy or hard
• Lightly sweet - not overpowering like some sugar cookies
• Perfectly chewy - with just the right amount of give
• Great for decorating - they hold their shape beautifully

📋 Step-by-Step Instructions

Making the Cookie Dough

Step 1: Cream the Wet Ingredients In a large bowl, cream together the confectioners' sugar, granulated sugar, softened butter, and vegetable oil until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. Add the vanilla extract and mix well.

Step 2: Add the Eggs Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The mixture should be smooth and well-combined.

Step 3: Combine Dry Ingredients In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar. This ensures even distribution of the leavening agents.

Step 4: Bring It Together Gradually add the dry ingredients to the wet mixture, mixing just until combined. Don't overmix - this can make the cookies tough.

Shaping and Baking

Step 5: Shape the Cookies Preheat your oven to 350°F. Form the dough into walnut-sized balls (about 1½ inches in diameter). Place them 2 inches apart on ungreased baking sheets.

Step 6: The Sugar Glass Trick Here's a classic Amish technique: dip the bottom of a glass in granulated sugar and use it to gently flatten each cookie ball. This creates those beautiful cracked edges that make these cookies so distinctive.

Step 7: Bake to Perfection Bake for 10-12 minutes, until the edges are just beginning to turn golden brown. The centers should still look slightly underdone - they'll continue cooking on the hot pan.

Step 8: Cool Properly Let cookies cool on the baking sheet for 2 minutes before transferring to wire racks. This prevents them from breaking apart while still warm.

The Perfect Vanilla Frosting

While these cookies are delicious on their own, the classic vanilla frosting really makes them special:

1. Cream the base: Beat shortening and vanilla until light and fluffy
2. Add sugar gradually: Mix in 1 cup of confectioners' sugar, then alternate adding milk and remaining sugar
3. Achieve perfect consistency: Add more sugar if too thin, more milk if too thick
4. Customize: Add food coloring for holidays or special occasions

👨‍🍳 Pro Tips for Perfect Amish Sugar Cookies

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best mixing results.

Don't Overbake: These cookies continue cooking on the hot pan, so remove them when edges are just lightly golden.

Storage: Store in an airtight container for up to one week. They actually get better after a day or two!

Make-Ahead: Cookie dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

Decorating: These cookies are perfect for decorating. The surface is smooth and holds frosting beautifully.

Chill the dough! The most important tip any Amish cook ever gives me is that with cookie dough, if you have the time, chill the dough overnight, that really helps the flavors meld and you'll get a better cookie.

🥣 Variations and Add-Ins

While the classic version is perfection, here are some variations I've tried:

• Lemon Sugar Cookies: Add 2 tablespoons of lemon zest and 1 tablespoon of lemon juice
• Almond Sugar Cookies: Replace vanilla with almond extract
• Spiced Sugar Cookies: Add 1 teaspoon cinnamon and ½ teaspoon nutmeg
• Chocolate Chip: Fold in 1 cup of mini chocolate chips
• Brown Sugar Cookies, I LOVE this variation!
• Maple Brown Sugar Cookies are also awesome!

📋 Common Questions About Amish Sugar Cookies

Q: Why do my cookies spread too much? A: Make sure your butter isn't too soft and that you're measuring flour correctly. Chill the dough for 30 minutes if it seems too soft. Or better yet, chill the dough overnight.

Q: Can I make these without the cream of tartar? A: Cream of tartar is really important for texture, but you can substitute with 2 teaspoons of baking powder if needed.

Q: How do I know when they're done? A: Look for lightly golden edges. The centers should still look slightly underdone.

Q: Can I freeze the baked cookies? A: Yes! Freeze unfrosted cookies for up to 3 months. Thaw and frost as desired.

Why This Recipe Works in Amish Kitchens

This recipe has been passed down through generations of Amish families because it's foolproof and uses simple, affordable ingredients. In Amish communities, where large families are common, a recipe that makes 4 dozen cookies is practical and economical. The cookies are perfect for church gatherings, school events, or just having on hand for hungry children.

The combination of both granulated and confectioners' sugar isn't just for texture - it's also economical. Amish families often buy sugar in bulk, and using both types ensures nothing goes to waste while creating the perfect cookie.

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Amish Sugar Cookies Recipe

Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Total Time: 1 hour
Yield: 4 dozen cookies

Ingredients

For the Cookies:

• 1 cup confectioners' sugar
• 1 cup granulated sugar
• 1 cup butter or margarine, softened
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 eggs
• 5 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar

For the Frosting:

• 1 cup shortening
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar, plus more if needed
• ½ cup milk
• Food coloring (optional)
• Sprinkles (optional)

Instructions

For the Cookies:

1. Heat the oven to 350°F.
2. In a large bowl, cream together the confectioners' sugar, granulated sugar, butter, oil, and vanilla until light and fluffy.
3. Add the eggs and beat until evenly incorporated.
4. In another large bowl, whisk together the flour, salt, baking soda, and cream of tartar.
5. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
6. Form the cookie dough into walnut-size balls and place 2 inches apart on ungreased baking sheets.
7. Flatten the balls using the bottom of a glass dipped in sugar.
8. Bake for 10-12 minutes, until the edges turn golden brown.
9. Allow cookies to cool for 2 minutes on the baking sheets before transferring to wire racks.

For the Frosting:

1. Cream the shortening and vanilla with 1 cup of confectioners' sugar.
2. Gradually add the milk and remaining sugar, beating constantly.
3. Add more sugar for thicker consistency or more milk for thinner consistency.
4. Add food coloring if desired.
5. Spread frosting on completely cooled cookies and decorate with sprinkles if desired.

Notes

Makes approximately 4 dozen cookies

Store in airtight container for up to one week

Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months

These cookies are perfect for decorating and hold their shape well