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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

Ingredients

  • 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

Directions

  • 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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    Reviews

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    Average Rating:
    • NormaJean
      Sep 21, 2020

      Way to much fat for a cookie recipe. Very plain in taste, not very healthy. Will not make again!!

    • Jean
      Sep 17, 2020

      I make these cookies often. People beg me to make these cookies! My secret is to top with a frosting I created. The frosting is powdered sugar with cream mixed in and powdered jello. I don't measure just add to taste and appropriate spreadability. I most often use grape or cherry jello but any flavor works.

    • roale
      Sep 11, 2020

      Oily dough bakes into totally bland cookies crying out for salt & lemon zest.

    • sharkram
      Aug 19, 2020

      Everyone loves these cookies when I make them like thumbprints by adding icing on the top. Sometimes put lemon juice in the icing.

    • Katie
      Aug 18, 2020

      Yum! I cut this recipe in half and it still made a nice batch of cookies. I highly recommend adding a splash of almond extract—it really takes these sweets to the next level! The cookies are a bit crumbly, but still delicious. I could see adding a light frosting or using them to make ice cream sandwiches in the future.

    • Carol
      Aug 18, 2020

      I used the vanilla and a heaping teaspoon of almond flavoring and the cookies were great! I also rolled them in sugar the put them on the pan and flattened them because I didn't have the coarse sugar. I also left one pan not flattened and baked just a minute or so longer and they were great too! My grandson Boden gave them a thumbs up

    • Lorri
      Aug 17, 2020

      No comment left

    • K
      Aug 15, 2020

      They need salt!

    • gommyof5
      Aug 12, 2020

      I have been making these cookies for a LONG time and I still get requests for the recipe! I add 1 tsp. almond extract, as suggested in the tips. I also vary it up with a orange or lemon zest and a little extract of the same flavor---delicious!! My youngest daughter says they are her favorite sugar cookie because they aren't as sweet as most others, too!! I'm warning you, though---you can't eat just 1, but we women know women have to eat 2 of anything swet or our hips don't stay even!! LOL Gommyof5

    • Sena
      Aug 10, 2020

      These sugar cookies are fabulous! I make them every year for friends at Christmas and I get nothing but raves. I personally think they are the best sugar cookies and I am a seasoned cook. I do not use the cream of tartar in the recipe. I prefer Crisco oil and I also add a tsp. of almond extract, as well as the vanilla. You need to chill the dough before baking at least 1 hour or overnight. Then roll pieces of dough into balls and flatten on cookie sheet with the bottom of a glass (dipped in sugar) to what ever size you decide for the cookie. You can sprinkle them with sparkling sugar before before baking, or decorate with icing after they are cooled. They make a very tender but crisp cookie.