Amish Sugar Cookies Recipe
Amish Sugar Cookies Recipe photo by Taste of Home

Amish Sugar Cookies Recipe

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These easy-to-make cookies simply melt in your mouth! I've passed the recipe around to many friends. After I gave the recipe to my sister, she entered the cookies in a local fair and won the "best of show" prize! —Sylvia Ford, Kennett, Missouri
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES:30 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch
MAKES: 30 servings


  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Nutritional Facts

1 serving (2 each) equals 233 calories, 14 g fat (5 g saturated fat), 31 mg cholesterol, 108 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.


  1. In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Amish Sugar Cookies in Country Extra July 1990, p45

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Reviewed May. 11, 2016

"I made these last week, rave reviews and so easy. Makes a big batch to share. It's a keeper."

Reviewed May. 3, 2016

"These were unbelievably good! Easy to make but I would cut the amount of sugar a bit. My grandchildren loved them ! Terry (Bronxville NY)"

Reviewed May. 1, 2016

"Only had 1/2 the cream of tardar so put in 1 teas lemon juice like some of the others. Very good as is but plan on icing them when they are completely cooled:-)"

Reviewed Apr. 30, 2016

"I don't know how anyone could call these a dry cookie unless they forgot to add the oil. They are wonderful! My granddaughter and I are baking a batch right now and just sampled them from the oven a few minutes ago. Excellent! We are also using a glass to flatten them before baking. I can't wait to try them using almond extract instead of vanilla. Thank you Sylvia for a wonderful, versatile cookie recipe!"

Reviewed Apr. 29, 2016

"I must have done something wrong... I made these last night and they were very dry and had almost no flavor. I followed the recipe exactly. Any suggestions?"

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