I make these easy Amish sugar cookies whenever I want a soft, tender cookie with a rich buttery flavor and a wonderfully simple preparation. What I especially enjoy is that the dough goes straight onto the baking sheets, so I do not have to spend time chilling it before baking.
These cookies have a delicate texture that comes from the combination of butter, canola oil, regular sugar, and confectioners’ sugar. I find them especially nice for cookie trays, afternoon treats, holiday baking, or any time I want a classic homemade cookie without a complicated process.
Why I Love These Amish Sugar Cookies
- I can prepare the dough without chilling it first.
- I get a soft, tender texture with lightly browned edges.
- I use simple baking ingredients that are easy to keep on hand.
- I can make the cookies ahead for parties, holidays, and cookie trays.
- I can easily add a glaze, spices, or another extract when I want a variation.
What Makes Amish Sugar Cookies So Soft?
I find that the combination of butter and canola oil gives these cookies a particularly tender bite. Butter brings the rich flavor I expect from a sugar cookie, while the oil helps keep the texture soft. Using both regular sugar and confectioners’ sugar also contributes to the delicate, melt-in-your-mouth texture I love.
Amish Sugar Cookies Ingredients
| Ingredient | Amount |
|---|---|
| Butter, softened | 1 cup |
| Canola oil | 1 cup |
| Sugar | 1 cup |
| Confectioners’ sugar | 1 cup |
| Large eggs, room temperature | 2 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 4-1/2 cups |
| Baking soda | 1 teaspoon |
| Cream of tartar | 1 teaspoon |
I like to soften the butter and bring the eggs to room temperature before I start. That helps the ingredients blend evenly and gives me a smoother dough. I also measure the flour carefully so I do not accidentally add more than the recipe calls for.
How I Make Amish Sugar Cookies
Step 1: Create the Dough
I preheat the oven to 375°F. In a large bowl, I use a hand mixer or stand mixer to beat the butter, oil, and sugars. I beat in the eggs until they are well blended, then beat in the vanilla. In a separate bowl, I whisk together the flour, baking soda, and cream of tartar. I gradually beat the dry mixture into the creamed mixture until the dough comes together.
Step 2: Bake the Cookies
I drop the dough by small teaspoonfuls onto ungreased baking sheets. I bake the cookies until they are lightly browned, 8 to 10 minutes. Then I remove them to wire racks and let them cool to room temperature.
My Favorite Amish Sugar Cookie Variations
- Add a glaze: I can drizzle the cooled cookies with a simple confectioners’ sugar glaze for a sweeter finish and a pretty presentation.
- Add baking spices: I can mix in pumpkin pie spice, chai spice, or other warm baking spices when I want a seasonal flavor.
- Try another extract: I can use almond, orange, or lemon extract along with or instead of vanilla for a different flavor.
- Decorate for holidays: I can finish the cookies with a simple glaze and suitable sprinkles for birthdays, holidays, or cookie exchanges.
How I Store Amish Sugar Cookies
I let the cookies cool completely before storing them. Then I place them in an airtight container and keep them at room temperature for up to three days. For the softest texture, I make sure the container stays tightly sealed between servings.
When I want to try the classic bread-in-the-cookie-container trick, I place a slice of bread in the airtight container with the cookies. The bread can help add moisture to the enclosed environment, which may help cookies that have become too firm feel softer again. I replace the bread as needed rather than leaving it in indefinitely.
Can I Freeze Amish Sugar Cookies?
Yes. I let the baked cookies cool completely, arrange them in a single layer on a baking sheet, and freeze them until solid, about 30 minutes. Then I layer the frozen cookies in airtight containers with parchment or waxed paper between the layers to help prevent sticking. I can freeze them for up to three months. When I am ready to serve them, I thaw them overnight in the refrigerator or warm a few gently in the microwave.
My Best Amish Sugar Cookie Tips
- I soften the butter before mixing so it blends smoothly with the oil and sugars.
- I use room-temperature eggs to help the batter come together evenly.
- I avoid overmixing after adding the flour so the cookies stay tender.
- I use small teaspoonfuls of dough so the cookies bake evenly.
- I watch the cookies closely near the end of the 8-to-10-minute baking window because I want them lightly browned rather than overbaked.
- I cool the cookies completely before storing them so condensation does not build up inside the container.
Can I Make Amish Sugar Cookies Without Cream of Tartar?
I keep the cream of tartar in this recipe because it works with the baking soda and contributes to the cookies’ characteristic texture. Since it is part of the original formula, I do not recommend removing it when I want the recipe to turn out as intended.
Can I Use Amish Butter for These Cookies?
Yes. I can use Amish-style butter if I have it available. The exact fat and moisture content can vary by brand, so I still follow the recipe’s measurements and pay attention to the dough’s consistency.
Do Amish Sugar Cookies Need to Be Chilled?
No. One of the things I appreciate about these cookies is that I can portion the dough directly onto ungreased baking sheets without chilling it first. That makes this recipe especially convenient when I want freshly baked cookies without a long wait.
Serving Ideas for Amish Sugar Cookies
I like serving these cookies with coffee, tea, milk, or hot chocolate. For a dessert tray, I arrange them with other homemade cookies and add a light glaze when I want extra sweetness. Their simple flavor also makes them easy to dress up for holidays or special gatherings.
Recipe FAQs
Are Amish sugar cookies soft?
Yes. I find these cookies soft and tender, with a delicate texture. The combination of butter, canola oil, and confectioners’ sugar helps give them the texture I enjoy.
How long do Amish sugar cookies last?
I store them in an airtight container at room temperature and enjoy them within three days for the best texture. If I need to keep them longer, I prefer freezing them.
Can I freeze Amish sugar cookies?
Yes. I freeze cooled cookies in airtight containers with parchment or waxed paper between the layers and keep them frozen for up to three months.
Why do these cookies use both butter and oil?
I use both because butter provides rich flavor while canola oil contributes moisture and tenderness. Together, they help create the soft texture that makes these sugar cookies distinctive.
Nutrition Information
Estimated per cookie when the recipe makes approximately 60 small cookies. Actual nutrition can vary depending on ingredient brands, cookie size, and exact portions.
| Nutrition | Amount |
|---|---|
| Calories | ≈ 125 kcal |
| Carbohydrates | ≈ 15 g |
| Protein | ≈ 1 g |
| Fat | ≈ 7 g |
| Fiber | ≈ 0.2 g |
| Sugar | ≈ 7 g |
| Sodium | ≈ 45 mg |
Finally, Conclusion
I love these Amish sugar cookies because they give me a soft, buttery treat without requiring a complicated baking process or dough-chilling time. The simple combination of butter, oil, two sugars, and classic baking ingredients creates cookies that are easy to serve, store, freeze, and customize. Whenever I want a dependable homemade sugar cookie, this is a recipe I am happy to make.
