Amish sugar cookies are soft, tender, and lightly sweet cookies known for their cake-like texture and subtle vanilla flavor. Unlike crisp sugar cookies, these cookies remain pillowy and moist, making them a favorite for everyday baking, church gatherings, and family occasions.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
For Rolling
- 1/4 cup granulated sugar
Equipment Needed
- Large mixing bowl
- Electric mixer or wooden spoon
- Medium mixing bowl
- Whisk
- Baking sheets
- Parchment paper or greased baking sheets
- Cookie scoop or spoon
- Wire cooling racks
Preparation
1. Preparing the Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. This step incorporates air, contributing to the soft texture.
Add the vegetable oil and mix until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Combining Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft, smooth dough forms. Do not overmix.
Cover the dough and refrigerate for at least 1 hour. Chilling makes the dough easier to handle and prevents excessive spreading.
Shaping and Baking
3. Forming the Cookies
Preheat the oven to 375°F.
Line baking sheets with parchment paper or lightly grease them.
Using a cookie scoop or spoon, portion the dough into 1 1/2-inch balls.
Roll each ball in granulated sugar to coat lightly.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Baking the Cookies
Bake for 8–10 minutes, or until the edges are just set and the tops appear slightly cracked. The cookies should remain pale and soft, not browned.
Remove from the oven and allow the cookies to cool on the baking sheet for 2–3 minutes before transferring to wire racks.
Cooling and Storage
Allow the cookies to cool completely on wire racks.
Store Amish sugar cookies in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage.
Tips for Best Results
- Do not overbake; the cookies should remain soft
- Chilling the dough improves texture and handling
- Use room-temperature butter for proper creaming
- Cream of tartar contributes to tenderness and flavor
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