Introduction

Oh, you know those cookies that just taste like childhood? The ones Grandma used to whip up for special occasions, or maybe just because it was Tuesday? This Amish Sugar Cookie recipe is exactly that. It’s a taste of pure comfort, a simple joy that brings everyone together. And the best part? They’re ridiculously easy to make, perfect for those moments when you need a sweet pick-me-up without a whole lot of fuss. Seriously, get ready to fall in love!

Why You’ll Love This Recipe

Fast: From mixing bowl to oven in no time!
Easy: Perfect for beginners and busy bakers.
Giftable: Package them up for a thoughtful homemade gift.
Crowd-pleasing: Everyone, and I mean everyone, adores these.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create these little bites of heaven:

1 cup butter, softened: Make sure it’s nice and soft, not melted. This is key for creaming!
1 cup vegetable oil: This is our secret ingredient for super tender cookies.
1 cup granulated sugar: For that classic sweetness.
1 cup powdered sugar: Adds a lovely lightness and extra sweetness.
2 large eggs: The binder that holds our deliciousness together.
2 teaspoons vanilla extract: Because what’s a cookie without a hint of vanilla?
4½ cups all-purpose flour: The foundation of our cookie dough.
1 teaspoon baking soda: Helps these cookies spread just right.
1 teaspoon cream of tartar: This little magic ingredient gives them that perfect tender texture and a subtle tang.

How to Make It

Alright, let’s get our aprons on and make some magic happen!

Cream it Up: In a large bowl, grab your electric mixer and cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar. You want to beat this until it’s wonderfully light and fluffy. It should look like pale yellow clouds!
Add the Wet Goodies: Now, beat in your eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, pour in that fragrant vanilla extract and give it a good mix.
Whisk the Dry Team: In a separate, medium-sized bowl, whisk together your all-purpose flour, baking soda, and cream of tartar. This ensures all the dry ingredients are evenly distributed, which means no surprises in your cookies!
Combine the Mixtures: Gradually add the dry ingredients to your wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix here – we want tender cookies, not tough ones!
Chill Out: This is an important step! Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes. This makes the dough much easier to handle and roll.
Preheat Your Oven: While the dough is chilling, preheat your oven to 350°F (175°C). Grab a couple of baking sheets and line them with parchment paper. This is my little trick to prevent sticking and make cleanup a breeze.
Roll and Cut: Lightly flour a clean surface and your rolling pin. Take your chilled dough and roll it out to about ¼-inch thickness. Then, use your favorite cookie cutters to create fun shapes!
Bake to Perfection: Carefully place your cut-out cookies onto the prepared baking sheets, leaving a little space between them. Bake for 8-10 minutes, or until the edges are just starting to turn a lovely, light golden brown.
Cool Down: Let the cookies cool on the baking sheet for a few minutes before gently transferring them to a wire rack to cool completely. Patience is a virtue, especially when it comes to cookies!

Substitutions & Additions

Feeling a little creative? Here are some ways to make these Amish Sugar Cookies even more special:

Citrus Zest: Add a teaspoon of lemon or orange zest to the dough for a bright, refreshing flavor.
Almond Extract: Swap out half the vanilla extract for almond extract for a different, delightful nutty flavor.
Sprinkles: Mix some colorful sprinkles into the dough before chilling, or press them onto the tops before baking for extra sparkle.
Decorations: Once completely cool, these cookies are the perfect canvas for frosting, edible glitter, or even a simple dusting of powdered sugar.

Tips for Success

Want to guarantee cookie perfection every time? I’ve got you covered!

Don’t Overmix: I can’t say this enough! Overmixing develops the gluten in the flour, which can make your cookies tough. Mix until just combined.
Chill is Crucial: If your dough feels too sticky to roll out, don’t skip the chilling step! It really makes a world of difference in handling.
Consistent Thickness: Try to roll your dough to an even thickness so all your cookies bake at the same rate.
Watch the Oven: Ovens can be a bit finicky! Keep an eye on your cookies, especially during the last few minutes of baking, as they can go from perfectly golden to overdone very quickly.
Prep Ahead: You can make the dough a day in advance and keep it chilled in the refrigerator. Just let it sit at room temperature for a few minutes before rolling.

How to Store It

These cookies are so good, they might not last long! But if you do have leftovers, here’s how to keep them fresh:

Once completely cooled, store your Amish Sugar Cookies in an airtight container at room temperature. They should stay delicious for up to 5-7 days. If you layer them, place parchment paper between the layers to prevent sticking.

FAQs

Got a few burning questions? Let’s get them answered!

Can I freeze the dough? Absolutely! You can freeze the chilled dough for up to 3 months. Just thaw it in the refrigerator overnight before rolling and baking.
Why are my cookies spreading too much? This can happen if your dough is too warm, you used too much leavening agent, or you overmixed the dough. Make sure to chill the dough properly and stick to the recipe!
What kind of cookie cutters work best? Thicker plastic or metal cookie cutters tend to work the best and give you cleaner cuts.

Happy Baking, friends! I hope these sweet treats bring as much joy to your kitchen as they do to mine.

Amish Sugar Cookies

Simple, sweet, and melt-in-your-mouth delicious Amish Sugar Cookies perfect for any occasion. These cookies are easy to make, taste like childhood, and are a crowd-pleasing favorite.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Equipment

Electric mixer for creaming ingredients
Large bowl for mixing dough
Medium-sized bowl for dry ingredients
Plastic wrap for covering dough
Baking sheets
Parchment paper for lining baking sheets
Rolling Pin
Cookie cutters fun shapes
Wire rack for cooling cookies
Airtight container for storage

Ingredients

Hauptzutaten

1 cup butter, softened Make sure it's nice and soft, not melted. This is key for creaming!
1 cup vegetable oil This is our secret ingredient for super tender cookies.
1 cup granulated sugar For that classic sweetness.
1 cup powdered sugar Adds a lovely lightness and extra sweetness.
2 large eggs The binder that holds our deliciousness together.
2 teaspoons vanilla extract Because what's a cookie without a hint of vanilla?
4.5 cups all-purpose flour The foundation of our cookie dough.
1 teaspoon baking soda Helps these cookies spread just right.
1 teaspoon cream of tartar This little magic ingredient gives them that perfect tender texture and a subtle tang.

Instructions

In a large bowl, grab your electric mixer and cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar. You want to beat this until it's wonderfully light and fluffy. It should look like pale yellow clouds!
1 cup butter, softened
Now, beat in your eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, pour in that fragrant vanilla extract and give it a good mix.
1 cup butter, softened
In a separate, medium-sized bowl, whisk together your all-purpose flour, baking soda, and cream of tartar. This ensures all the dry ingredients are evenly distributed, which means no surprises in your cookies!
1 cup butter, softened
Gradually add the dry ingredients to your wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix here – we want tender cookies, not tough ones!
1 cup butter, softened
This is an important step! Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes. This makes the dough much easier to handle and roll.
While the dough is chilling, preheat your oven to 350°F (175°C). Grab a couple of baking sheets and line them with parchment paper. This is my little trick to prevent sticking and make cleanup a breeze.
Lightly flour a clean surface and your rolling pin. Take your chilled dough and roll it out to about ¼-inch thickness. Then, use your favorite cookie cutters to create fun shapes!
Carefully place your cut-out cookies onto the prepared baking sheets, leaving a little space between them. Bake for 8-10 minutes, or until the edges are just starting to turn a lovely, light golden brown.
Let the cookies cool on the baking sheet for a few minutes before gently transferring them to a wire rack to cool completely. Patience is a virtue, especially when it comes to cookies!

Notes

Tips for success: Don't overmix the dough. Chilling the dough is crucial for easier handling. Roll the dough to an even thickness for consistent baking. Watch the oven closely as cookies can bake quickly. The dough can be prepped a day in advance.