The Amish seem to be master bakers, and they did not skimp on Amish sugar cookies.

Amish Sugar Cookies

butter, softened

canola oil

sugar

confectioners' sugar

eggs, room temperature

vanilla extract

all-purpose flour

baking soda

cream of tartar

Create the dough

Preheat the oven to 375°F. In a large bowl, use a hand mixer or stand mixer to beat the butter, oil and sugars. Beat in the eggs until well blended. Beat in the vanilla. In a separate bowl, whisk together the flour, baking soda and cream of tartar. Gradually beat the dry mixture into the creamed mixture.

Bake the cookies

Drop the dough by small teaspoonfuls onto ungreased baking sheets. Bake the cookies until they’re lightly browned, 8 to 10 minutes. Remove the cookies to wire racks, and cool to room temperature.

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 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!

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 were delicious! The texture slightly lumpy on top. But if you want smooth tops, drop them by rounded teaspoons. I dipped my baked cookies in melted white chocolate and my family loved them. This makes multiple batches, so they are great for gifting.

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

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.

I just made these melt-in-your-mouth cookies. I read many of the reviews and changed the recipe to 2 tsp. vanilla and 1 tsp. salt. I used insulated cookie sheets and baked them 10 minutes. I think any problems that people had occurred because they didn’t cream the butter, oil and sugars long enough. They need to be beaten at least 5 minutes using a stand mixer until the batter is creamy and fluffy. I prepared the dry ingredients while the mixer was running. I also used a serving spoon to add the flour into the batter, allowing it to incorporate and then added another spoonful, etc.  They are very fragile cookies.  I’m taking them to church for refreshments between services. I bet they can’t eat just one! ❤️

BEST sugar cookies ever. Very light and buttery. Mt daughters favorite cookie is sugar cookies. She wanted the recipe after the first bite. Will definitely make again.

This recipe looks like it would make very soft sugar cookies. You can even play with the flavor of them. That's one thing about a cookie recipe is that there's so many possibilities. I see these as a perfect lemon sugar cookie. Replace the vanilla with pure lemon extract and some lemon zest and maybe, if ambition prevails, a lemon frosting. I am looking forward to making these soon! And I seen comments about people "sifting" the dry ingredients, even if it was in the directions, it's not necessary because all flour brands are presifted multiple times prior to packaging to remove debris. Now if we went in the way back machine, prior to when flour manufacturers invested in sifters for the hoppers, it was necessary to sift the flour for everything to remove the bugs, worms, larvae and other debris. I have seen some really freaky stuff in a sifter. Now it's all done for us. Usually most cookie batters don't need sifting. All you need to do is whisk it a bit to loosen it up because it settles and gets a little dense from sitting. Just trying to help anyone who has had an issue or is a beginner. You should also weigh your ingredients for best results.

These cookies came out perfect- crispy outside and light and fluffy inside! A big hit for me

If you are looking for a moist, chewy sugar cookie, keep scrolling! These are very dry, very similar to a wedding cookie. Lovely, not too sweet flavor, just not what I was expecting. They also stay mounded, like the wedding cookies, no spread at all. Tried to use sprinkles on top, nothing sticks.

This is a favorite! I do make a few tweaks though. I add 1 teaspoon baking powder, add 1/2 teaspoon almond extract, refrigerate it overnight in a covered bowl, and bake at 350 for 10 minutes   Everyone loves these and they do melt in your mouth.

One of my favorite cookie recipes! Easy to work up and they taste so good for days. The neighbors enjoyed them as well! I added almond extract and it was an incredible addition!

they turned out beautifully but when i added the dried ingredients I've swiftted it like 3x and it turned out very fluffy and crunchy as a result which was amazing!!

Very good cookie! Using hand mixer, I beat butter first, added regular sugar till incorporated, then powdered sugar till mixed, then oil, eggs and vanilla. Then flower mixture plus 1 tsp salt.
Made 58 great cookies! Light, crunchy and of course sweet with a hint of vanilla!

I just made these for a family of 6And they got devoured. This is the best cookie recipe I’ve ever made

So glad I tried these. I never put cooking oil in my cookies, so I balked a bit when I read ONE cup of canola oil. I did reduce it to about 2/3 to 3/4. Just did not fill the cup all the way and added 1/4 tsp of salt and an extra tsp of vanilla. I love vanilla. Baked for 10 minutes and they are awesome. A light crispy crunch on the outside and chewy tender on the inside. A perfect cookie. Oh, I also baked them at 350 instead of 375. Just my personal preference for a baking temp.

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.

These are not very good. Bland and a very weird texture. I made them exactly like the recipe all ingredients room temperature. I am a very experienced cook. I make perfect pie crusts and have no problem with complicated recipes. I don’t understand the ratings on this one.It is very much like a shortbread cookie texture but it’s just terrible

https://cdn.jwplayer.com/videos/rJTSQTvU-Uot7Fvi8.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 : Val Goodrich

Ingredients

Instructions

Top Similar Recipes from Across the Web