These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri

Amish Sugar Cookies

butter, softened

vegetable oil

sugar

confectioners' sugar

eggs, room temperature

vanilla extract

all-purpose flour

baking soda

cream of tartar

Grand daughter's favorite cookie, I like them too.  they are perfect with a cup of coffee.  I roll mine into a ball with my fingers then roll them in granulated sugar.  I do add a 1/2 tsp. salt as I feel it adds to flavor.

These were SO easy to make and delicious! I'm not a huge fan of overly sweet sugar cookies with lots of frosting so these were the perfect amount of sweet. I swapped gluten-free all-purpose flour with great results!

These cookies were my great-aunt's specialty and something I've been making for close to 40 years! I add a little nutmeg to the dough, chill, roll into balls, and flatten slightly with a glass bottom dipped in granulated sugar; bake at 350 for 10-12 minutes. They're absolutely delicious and definitely a family favorite!

This recipe makes a very good, basic drop sugar cookie. It is easy to mix together, and the recipe makes a lot of cookies. While it makes very simple, basic cookies, they can be dressed up with sprinkles, colored sugar, and/or frosting. I like that the dough does not require chilling.

Update! This year I used the cream of tartar and they are wonderful!

Not great flavor, even with the almond extract.  Also fall apart easily.  They left a coating on the roof of my mouth, I'm guessing from so much vegetable oil?

These cookies are excellent! Very easy to make and they truly melt in your mouth.

I made two batches.  One with all purpose flour and one with self rise flour. I actually preferred the all purpose ones they were a little flatter and crisper.  The ones I made with the self rise flour were thicker and not as crisp.  Both were excellent.  Third batch I added lemon extract to and lemon glaze.  This recipe is wonderful.  And makes a good size batch. My complements and thanks to the person that  submitted it.

This is one of my fave sugar cookie recipe's! Been making it for years.

I roll these in cinnamon and sugar before I bake them and they are the most amazing snickerdoodles in the world (so Im told) LOL I cant eat cinnamon but they are gone in minutes

a  nice easy spur of the moment cookie open to making it your own with all kinds of tweaks. ALso JUST A WORD TO PEOPLE THAT DON'T LIKE COOKIES LIKE THIS. YOUR INPUT IS VALUABLE BUT WISE CRACKS OR HATEFUL REMARKS DON'T HELP AT ALL. JUST SWEETLY COMMENT WHY YOU DON'T LIKE IT ACCORDING TO YOUR PERCEPTION AND PALLET. REMEMBER EACH ONE OF US IS MADE DIFFERENT WITH DIFFERENT LIKES AND DISLIKES. IT REALLY HELPS WHEN WE SEE A NEW WAY TO MAKE IT DIFFERENT OR BETTER AND IT ALSO HELPS TO BE MADE AWARE OF THINGS WE HADN'T NOTICED AS WITH THIS RECIPE (THEY FORGOT THE SALT). THE IMPORTANT THING IS TO COMMENT THIS IS WHAT WE ALL LIKE TO READ. SO BE NICE, TREAT OTHERS LIKE YOU WOULD WANT THEM TO TALK ABOUT YOURS. IF YOU CAN'T DO THAT IN A NICE WAY. (JUST DON'T SAY ANYTHING AT ALL.).

I have been making these cookies for a LONG time and I still get requests for the recipe! I add 1 tsp. almond extract, as suggested in the tips. I also vary it up with a orange or lemon zest and a little extract of the same flavor---delicious!! My youngest daughter says they are her favorite sugar cookie because they aren't as sweet as most others, too!! I'm warning you, though---you can't eat just 1, but we women know women have to eat 2 of anything swet or our hips don't stay even!! LOL  Gommyof5

I used the vanilla and a heaping teaspoon of almond flavoring and the cookies were great! I also rolled them in sugar the put them on the pan and flattened them because I didn't have the coarse sugar. I also left one pan not flattened and baked just a minute or so longer and they were great too! My grandson Boden gave them a thumbs up

These cookies are fantastic. If they don't turn out well for you, YOU did some thing wrong. Do not over bake these cookies. They are melt in your mouth delicious!!

I make these cookies often.  People beg me to make these cookies! My secret is to top with a frosting I created.   The frosting is powdered sugar with cream mixed in and powdered jello.  I don't measure just add to taste and appropriate spreadability.  I most often use grape or cherry jello but any flavor works.

Keep them coming is what my husband said! I did make a slight change though. I added a teaspoon of salt, and I doubled the vanilla. They were actually very, very good.

This has been my go-to sugar cookie. Absolutely add the almond extract )1/2 tsp in addition to the tsp of vanilla). I flatten mine with the bottom of a glass dipped in flour for a delicious thin and crispy cookie. I also often ice them with powdered sugar frosting with various food coloring for a nice holiday touch. YUM!

Lots of fat makes these a melt-in-your mouth cookie. My friend was making them the same day I was and she warned me they had very little flavor, so I added almond extract into mine and they were wonderful. I could imagine a nice little frosting would be delicious on these cookies and make them a little extra special.

Make these often and get many compliments because they melt in your mouth. You can’t eat just one.

I live on the Island of Moorea across the 'sea of moons' from Tahiti. I use Tahitian Vanilla from the Islands of Tahaa and Huahine. I take the beans, split them, and soak in Tahitian Dark Rum for a year. Double dose on these cookies and I can't make them fast enough.

A favorite cookie! I converted the recipe to Gluten Free by using King Arthur GF measure-for-masure flour.   A few variations I have tried are rolling them in sugar, rolling them in cinnamon and sugar, adding 2 tablespoons of cinnamon to the dough, and adding a half cup of cocoa powder and 1 tablespoon of oil to the dough.  All of the variations have been tasty. One other variation is to make either a split batch (or a double batch) and make one chocolate, then fold the 2 flavors together, and make marbled cookies.  It makes pretty cookies.

My grandchildren wanted to make cookies...said they wanted the white ones. I wanted sugar cookies that I didn't have to roll out and came across this recipe. The kids loved them and my wife said they were the best cookies I ever made.

These sugar cookies are fabulous! I make them every year for friends at Christmas and I get nothing but raves.  I personally think they are the best sugar cookies and I am a seasoned cook.  I do not use the cream of tartar in the recipe.  I prefer Crisco oil and I also add a tsp. of almond extract, as well as the vanilla.  You need to chill the dough before baking at least 1 hour or overnight.  Then roll pieces of dough into balls and flatten on cookie sheet with the bottom of a glass (dipped in sugar) to what ever size you decide for the cookie.  You can sprinkle them with sparkling sugar before before baking, or decorate with icing after they are cooled. They make a very tender but crisp cookie.

Yum! I cut this recipe in half and it still made a nice batch of cookies. I highly recommend adding a splash of almond extract—it really takes these sweets to the next level! The cookies are a bit crumbly, but still delicious. I could see adding a light frosting or using them to make ice cream sandwiches in the future.

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD3935_100416_H.mp4

Simple ingredients quick prep and classic taste make this the only sugar cookie recipe you'll ever need

amish sugar cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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