Why You’ll Love This Recipe

Soft and tender texture
Easy drop-cookie recipe with no rolling required
Made with simple pantry ingredients
Perfect for holidays and everyday baking
Rich buttery flavor
Great for cookie exchanges and gifting
Beginner-friendly recipe
Stays soft for days

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
4½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt

Directions

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
Beat in the eggs one at a time.
Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each mound of dough with the bottom of a glass if desired.
Bake for 8–10 minutes, or until the edges are just beginning to turn golden.
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.

Servings and Timing

Servings: 48 cookies
Prep Time: 15 minutes
Cook Time: 8–10 minutes per batch
Cooling Time: 15 minutes
Total Time: 35–40 minutes

Variations

Cinnamon Sugar Cookies: Sprinkle the tops with cinnamon sugar before baking.
Almond Sugar Cookies: Replace the vanilla extract with almond extract.
Lemon Sugar Cookies: Add lemon zest and a splash of lemon juice.
Frosted Amish Cookies: Top with a simple vanilla buttercream frosting.
Holiday Cookies: Add festive sprinkles before baking.
Coconut Sugar Cookies: Mix shredded coconut into the dough.
Maple Sugar Cookies: Add a touch of maple extract for extra flavor.

Storage/Reheating

Storage

Store the cookies in an airtight container at room temperature for up to 5 days.

Freezing

Freeze baked cookies or cookie dough for up to 3 months. Thaw at room temperature before serving or baking.

Reheating

These cookies are best enjoyed at room temperature but can be warmed briefly in the microwave for a freshly baked texture.

FAQs

What makes Amish Sugar Cookies different?

They are softer, more tender, and typically made as drop cookies rather than rolled and cut cookies.

Why use both granulated and powdered sugar?

The combination helps create the cookies’ signature soft and delicate texture.

Can I chill the dough?

Yes. Chilling the dough can help reduce spreading during baking.

Can I add frosting?

Absolutely. These cookies pair wonderfully with vanilla, cream cheese, or buttercream frosting.

Why are my cookies spreading too much?

The dough may be too warm. Chilling it for 30 minutes can help.

Can I use salted butter?

Yes, but reduce or omit the additional salt in the recipe.

Are these cookies good for holiday baking?

They are excellent for holiday cookie trays, gift boxes, and cookie exchanges.

Can I add sprinkles?

Yes. Sprinkles can be added before baking for a festive touch.

How do I keep them soft?

Store them in an airtight container and avoid overbaking.

Can I freeze the dough?

Yes. Portion the dough into balls and freeze until ready to bake.

Conclusion

Amish Sugar Cookies are a classic old-fashioned treat that delivers buttery flavor and a wonderfully soft texture in every bite. Easy to make and perfect for any occasion, these simple drop cookies have remained a favorite for generations. Whether enjoyed plain, decorated, or shared with loved ones, they bring a touch of homemade comfort and timeless sweetness to every cookie jar.

Amish Sugar Cookies

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Amish Sugar Cookies are soft, buttery drop cookies with a tender melt-in-your-mouth texture and classic homemade flavor. Easy to prepare with simple pantry ingredients, they’re perfect for holidays, cookie trays, and everyday treats.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 48 cookies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
Beat in the eggs one at a time.
Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each mound of dough with the bottom of a glass if desired.
Bake for 8–10 minutes, or until the edges are just beginning to turn golden.
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.

Notes

Do not overbake to maintain the cookies’ soft and tender texture.
Chill the dough for 30 minutes if excessive spreading occurs.
Add sprinkles, cinnamon sugar, or frosting for festive variations.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or unbaked dough for up to 3 months.
The combination of granulated and powdered sugar helps create the signature texture.

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 8 g
Sodium: 45 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 12 mg