Alright, friend—pull up a chair. Let me tell you about these Amish Sugar Cookies. The first time I made them, I actually burned the bottoms (not on purpose!) ’cause my oven runs hotter than a summer fair, but even the crispy ones disappeared quicker than sweet tea on a July day. My grandma used to whip up a tin before church on Sundays—somehow she always looked calm, nothing like me in a flour cloud. Anyway, these have become my go-to anytime I need an easy win. Plus, making these always makes the house smell like someone just opened a hug shop; isn't that the best?
Why I Make These All the Time (and Why You Might, Too)
I bake Amish Sugar Cookies whenever my sweet tooth won’t quit—or my neighbor, Ruth, asks me for a ‘little something’ (spoiler: she means a double batch). They're perfect for holidays, but also on a totally regular gloomy Tuesday when you just need some comfort. My family absolutely loses its marbles over these because they’re tender, not at all fussy, and somehow magically vanish from the cookie jar. Even my cousin who claims not to like desserts manages to eat six. There’s no complicated chilling or rolling, which I appreciate, since I can get—let’s just say—antsy when recipes want me to ‘wait for dough.’ (I tried, once. It didn't stick.)
What You'll Need—But Don't Stress About It
- 1 cup butter, softened (Salted or unsalted? I use whatever’s in the fridge. Grandma was a Land O’Lakes purist, but honestly, any butter works.)
- 1 cup vegetable oil (Canola is fine if that's all you got. I wouldn't bother with coconut oil here unless you're feeling wild—I did once and, nah.)
- 1 cup granulated sugar (Some people halve this with brown sugar for chewiness; I tried it, it's okay but classic is better, in my opinion.)
- 1 cup powdered sugar (Don’t skip it, this is the secret to that melt-in-the-mouth thing.)
- 2 large eggs (Room temp is supposedly best but I often forget and just use them straight from the fridge—no disasters yet!)
- 1 teaspoon vanilla extract (Or almond, but that gives a totally different vibe. Your call.)
- 4 ½ cups all purpose flour (I've used Gold Medal, King Arthur, store brand—it’s all fine. If you’re short, add a bit at a time and eyeball the dough.)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar (You can swap for lemon juice or vinegar in a pinch, but the tang is subtle, so don't lose sleep.)
- ½ teaspoon salt
Let's Bake These Amish Sugar Cookies (Trust Me, It's Easy)
- Fire up your oven to 375° F (190° C). Now’s the time to make sure you didn't leave your baking sheet in there from last time (ask me how I know). Line it with parchment if you have it—if not, a light greasing will do.
- In a big mixing bowl, plop in the butter, oil, sugars, eggs, and vanilla. Beat ‘em together till it looks creamy and sorta fluffy—this is where I usually sneak a fingerful, but be safe with the raw eggs blah blah. If you don’t have a mixer, just use a sturdy wooden spoon and some elbow grease.
- Next, stir in the flour, baking soda, cream of tartar, and salt. I dump ‘em in all at once to save time (my mom sifts, but honestly, I don’t find it matters much for these). Dough should look soft but not runny. If it's runny, add a little extra flour by the spoonful.
- Scoop out rounded teaspoonfuls onto your sheet. Give ‘em some space; they grow like kids on summer break. You can flatten slightly if you like a crispier edge, but I usually don't bother (lazy or just busy? You decide!).
- Bake for 8–10 minutes. You're looking for barely golden edges and tops that don't look wet anymore. Resist the urge to overbake—they should look almost underdone! (Trust me, they finish on the tray. I learned the hard way after a batch of cookie Frisbees.)
- Let them cool on the sheet for a couple of minutes, then transfer to a rack—if you have one. If you don’t, just slide the paper off the tray and let them hang out on the counter. That works, too.
Things I've Learned (the Hard Way and Otherwise)
- Actually, these freeze really well, but only if you don’t leave them on the counter to "cool" for too long, or they’ll disappear.
- Too much flour makes them crumbly, so err on the softer side with dough—just slightly sticky is the sweet spot.
- Egg size can shift the dough texture more than you’d think. If you spot a giant egg in the carton, maybe use a little less oil, or just roll with it and call it rustic.
Stuff I've Tried With This Recipe (Some Better Than Others)
- Lemon zest and poppy seeds—fresh and light, but kinda overshadow the buttery vibe. Try at your own risk!
- Sprinkles! Just toss them on before baking if you want to impress the kids (even grown-up kids—or me).
- I once added cinnamon and nutmeg, but, uh, the result was oddly spiced pie-cookie? Probably wouldn’t do that one again.
- Oh, and you can sandwich two cookies together with buttercream or jam. Decadent, but so worth it for birthdays.
Gear You Probably Have Already (But If Not, No Worries)
- Big mixing bowl (I've even used a soup pot in a pinch—works fine!)
- Electric mixer—handheld or stand. No mixer? Just grab a sturdy spoon and your strongest arm.
- Baking sheets (don’t stress if they're a little warped—or have those dubious stains from the 90s. Adds flavor, I swear)
- Parchment paper or nonstick spray (or a bit of butter on a paper towel—seriously, it works)
- A cooling rack is nice but if you don’t have one, no worries—just let the cookies cool on the pan for a bit (or even a paper bag, if you have an old-school grocery sack laying around; they’re surprisingly handy, and you didn’t hear that form me)
How to Store—If You Actually Need To
Keep 'em in an airtight container at room temp (like a cookie jar, zip-top bag, or even that old Tupperware with the weird red lid). They're best the day they're made, but I think they taste even better the next—if they last that long, which in my house they don’t. You can freeze baked cookies or even dough balls in a pinch. More tips for freezing cookies can be found on King Arthur Baking’s blog—lots of good stuff there.
How We Serve 'Em at My Place
Honestly? Just with coffee, tea, or a big glass of milk. If we’re feeling extra, we’ll dust them with more powdered sugar right before serving. Sometimes—okay, every Christmas—my kids dunk them in hot cocoa. And occasionally, I’ll pack a few with lunch, but be warned: they crumble if you forget them in your bag too long. I’ve even tried adding a spoonful of lemon curd on top (not traditional, but oh well—live a little).
Things I Messed Up (So You Don’t Have To)
- Don’t skip the parchment, unless you love scraping cookies off metal with a spatula. Trust me, I learned.
- Sneaking too many cookies onto one tray? They merge into monster cookies. Fun, but not always what you want. Just bake in batches, it’s worth it.
- I once thought I could rush the creaming step—nope, the texture gets weird and oily. Better to beat a minute longer if you’re unsure.
Your Questions—Answered With My 2 Cents
- Can I make these gluten-free? Absolutely, just use a 1:1 gluten-free flour blend. I like Bob’s Red Mill—gives a good texture. They might spread a bit more, though.
- Is there a way to make them dairy-free? Sure, use plant-based butter and maybe coconut oil (but see above, not my fave). I haven’t tried with only oil, but if you do, let me know how it turns out!
- Do I really need cream of tartar? It does something for the texture, makes them soft, but you can use a little lemon juice or vinegar if you’re desperate. Or just skip it. The world won't end.
- What if my dough is super sticky? That’s normal if your kitchen is warm (happens to me every August). Pop it in the fridge for 10 min. Or just dust your hands with flour and power through.
- Can I double or triple this? I do, all the time! Though, you probably wanna use a stand mixer (if you have one), or bribe someone to help stir.
And there ya go. Amish Sugar Cookies, straight from my somewhat-chaotic kitchen to yours. If you bake them, let me know (or at least tell your neighbor Ruth). Happy baking—or snacking, or both. Or neither! Who am I to judge?
Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Instructions
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1Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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2In a large bowl, cream together the butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
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3Beat in eggs one at a time, then stir in vanilla extract.
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4In another bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add dry ingredients to the wet mixture and mix until combined.
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5Drop tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
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6Bake for 8-10 minutes or until edges are lightly golden. Let cool on wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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