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

Amish Sugar Cookies Recipe

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4.5 109
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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
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

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.

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Reviewed Jan. 9, 2016

"I baked these cookies and they were delicious. Nice texture and flavor. I am not sure why one person claimed they were dry because mine had a great texture as cookies go. The batch was large so I will cut in half next time. Put some in the freezer hoping they will be good once thawed out. Thanks!"

Reviewed Dec. 30, 2015

"I'm always looking for the ultimate contender in cookie recipes, and this one might be it for 'normal' cookies. I went through the effort of making a stupid login in order to review it. The raw dough texture was fluffy and unlike any cookies I've ever made. I had limited ingredients in my cupboard and that was how I unintentionally found this one. It's incredible. I think the secret was in making sure all ingredients were room temp (including eggs). I didn't have cream of tartare and so I used fresh lemon juice (2 tsp) instead. I mixed by hand with a wisk., trying not to overmix; not sure if it matters in this case. I split the dough into fourths and making: plain sugar, salted almond, caradamom, and maple cinnamon--all were tasty."

Reviewed Dec. 24, 2015

"I found this recipe two years ago and everyone raves about them. I had to make three batches already this year for requests and some people who asked for some still didn't receive any! I make them exactly as the recipe calls for (I have it memorized by now) and then I top them with a simple glaze of powdered sugar, milk, and vanilla. YUM!"

Reviewed Dec. 23, 2015

"Driest cookies I've baked or eaten. Very disappointed, especially since these were for Christmas. Never again, not for the holidays, and certainly not for a contest at my local fair -- I'd certainly come in last. :("

Reviewed Dec. 17, 2015

"I made these as directed - as drop cookies, and was perfectly satisfied with the shape and texture of the resulting cookie. I thought the flavor was fine without adding any additional extract of any flavor, or sugar on the precooked cookies. There was a slight feeling of greasiness in my mouth after eating a cookie, but it dissipated fairly quickly. Not surprising, after all, there is a lot of butter and vegetable oil in this dough.... I think when/if I make them again, I might try reducing the vegetable oil by a couple of tablespoons and see if that helps. Otherwise, good cookies, not great, but good enough to make again."

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