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Amish Sugar Cookies

These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! This is one of the best Amish cookie recipes I've ever had. I've passed this one around to many friends, and after I gave it 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
    about 5 dozen


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


  • In a 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.
  • Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Test Kitchen Tips
  • Salted butter and a splash of extract (try almond!) make these extra flavorful.
  • If you like your treats on the sweeter end of the spectrum, add a pinch of coarse sugar to the tops of these light and airy cookies.
  • Why cream of tartar? Baking soda needs an acidic ingredient to create the gas bubbles that make baked goods rise and lighten. Cream of tartar (aka tartaric acid) provides that in this recipe. Yay, chemistry!
  • Check out the 7 Secrets to Baking Soft and Chewy Sugar Cookies.
  • Learn more about baking cookies with our ultimate guide.
  • Nutrition Facts
    1 cookie: 117 calories, 7g fat (2g saturated fat), 14mg cholesterol, 48mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 1g protein.
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    Average Rating:
    • ireneone
      Jun 23, 2020

      Love these Biscuits can't stop at one which is lucky as they make about 55-60. I sometimes add zest of a Lemon which I think is a nice change.

    • lvarner
      Jun 2, 2020

      I really enjoyed these cookies. They are simple - not fancy at all. But that's part of what makes them so good! I love varying the recipe at times with different flavors of extract (substituting for the vanilla). So good!

    • EarlandCheri
      May 21, 2020

      Absolutely delicious. Light and soft like a shortbread cookie. Here are my additions to this delicious recipe. I added 2 1/2 teas vanilla, 1 1/2 teas almond extract, 1/2 teas salt, took small 2 in glass dipped in water, then dipped in bowl of different colored sugar and lightly flattened cookie, scooped by tablespoon, immeduately put in refridge for 20 min then i baked 10 min. Put immediately on cooling rake. I put remaining dough on wax paper and made a roll and wrapped and froze leftover dough. Thank you soooo much for this wonderful recipe. I believe the confectioners sugar made cookie soft.

    • Jannine
      May 21, 2020

      A very yummy cookie recipe. A little bit of salt really helps them stand out from becoming bland. A big hit in our house!

    • Lani
      May 3, 2020

      I love love love the ease and flavor! This recipe makes a lot of cookies. The down side is, the cookies are crumbly. They were a little difficult to eat. I used whatever cookies remain the next day and made a pie crust! This will be my new pie crust recipe!!!!!

    • resalee
      May 2, 2020

      Loved the fact they didn't have to be rolled out. Very good and very easy!

    • renysoo
      May 1, 2020

      I make this recipe all the time. I add chocolate chips or whatever type of chips I have to use up. I also add a box of instant pudding. It adds a little depth and chew.

    • tsuop
      Apr 29, 2020

      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!!

    • KristineChayes
      Apr 24, 2020

      I’ve made these cookies many times and they are delicious! The only change I make is to double the amount of vanilla extract. My family and friends love these!

    • anniefb
      Apr 23, 2020

      Cookies were good, looked pretty. People at work liked them, but I thought they needed more flavor. I would add more vanilla next time. Looking at others's reviews, maybe adding salt would bring out more flavor. Texture was interesting- kind of a crumbly melt-in-your-mouth. I will make again with the adjustments I listed. Also, drop by Tablespoon scoops, not teaspoon. Teaspoon makes mini cookies, Tablespoon gets you the 5 dozen yield listed.