Amish Sugar Cookies are a classic, buttery treat beloved for their soft texture and delicate sweetness. Originating from traditional Amish kitchens, these cookies reflect simple, wholesome baking , focusing on pantry staples like butter, sugar, and flour. The result is a cookie with a melt-in-your-mouth crumb and lightly crisped edges. Unlike rolled sugar cookies, this drop-style version requires no fancy tools or decorations, just comfort and nostalgia in every bite. Perfect for holidays, tea time, or a cozy weekend bake, this recipe captures the timeless essence of home baking at its best.
Ingredients
- 1 cup butter (softened)
- 1 cup granulated sugar
- 2 eggs (beaten)
- 1 cup confectioner's sugar
- 2 tsp vanilla extract
- ¾ tsp cream of tartar
- ½ tsp salt
- 1 cup oil (vegetable or canola)
- 4 ½ cups All-purpose flour
Instructions
Step 1: Cream Butter and Sugar
- Cream butter and granulated sugar together until light and fluffy.
Step 2: Add Eggs
- Beat in eggs until fully combined.
Step 3: Add Flavorings and Dry Ingredients
- Add confectioners’ sugar, vanilla, cream of tartar, and salt; beat until smooth.
Step 4: Add Oil and Flour
- Alternately beat in oil and flour, mixing until smooth and fluffy.
Step 5: Chill the Dough
- Cover and refrigerate dough for about 2 hours or until firm.
Step 6: Shape and Prepare for Baking
- Roll dough into rounded tablespoons and place 2 inches apart on lightly greased baking sheets. Flatten each cookie with the bottom of a glass dipped in sugar.
Step 7: Bake
- Bake at 350°F (175°C) for 8–10 minutes or until lightly browned.
Step 8: Cool
- Transfer cookies to a wire rack to cool completely.
Tips
- Add a sprinkle of cinnamon sugar before baking for a warm, spiced twist.
- Substitute almond extract for half the vanilla for a nutty aroma.
- For crispier cookies, bake an extra minute or two.
- Use colored sugar for festive occasions like Christmas or Valentine’s Day.
Transcription of the Original Recipe
Read or copy the transcription
Amish sugar cookies 1 cup each: softened butter 3/4 tsp. cream of granulated sugar tartar 2 eggs beaten 1/2 tsp. salt 1 cup confectioners' sugar 1 cup oil 2 teaspoons vanilla 4 1/2 cups flour Cream butter and granulated sugar until light and fluffy. Beat in eggs. Beat in confectioners' sugar, vanilla, cream of tartar, and salt. Alternately beat in oil and flour; beat until smooth and fluffy. Refrigerate dough, covered, 2 hours, or until cold. Roll rounded tablespoons into balls. Place 2 inches apart on lightly greased baking sheets Flatten each with a bottom of a glass that has been lightly oiled and dipped in sugar. Bake at 350 degrees 8 - 10 minutes, or until lightly browned. Cool on wire racks. Shirley Hittle
From Transcription to Instructions
We love that Shirley’s recipe gets right to the point, but it bundles a few actions into one line, so on the site we split the mixing into clear steps: first beat in the confectioners’ sugar, vanilla, cream of tartar and salt so the flavoring is evenly incorporated, then alternately add the oil and flour until smooth. We also spelled the chill as “about 2 hours or until firm” (the card says “cold”) and the site names vegetable/canola for the “1 cup oil” , small clarifications to keep you from guessing while you bake.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 70mgPotassium: 25mgFiber: 0.5gSugar: 10gVitamin A: 120IUCalcium: 8mgIron: 0.7mg
