Amish Sugar Cookies Recipe
This Amish Sugar Cookies Recipe combines butter, oil, sugar, and eggs for soft, fluffy cookies with a classic homemade taste and texture.
Equipment
- Mixing bowls (one large, one medium)
- Electric hand mixer or stand mixer (you can mix by hand too, but it takes effort)
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Wire cooling rack
- Spatula
Ingredients
Main Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Optional Add-ons:
- Extra sugar for rolling gives a light crunch
- A pinch of nutmeg adds a warm, subtle flavor
- Lemon zest for a fresh twist
Ingredient Notes (from my kitchen experience)
- Butter + oil combo: This is the secret! Butter adds flavor while oil keeps the cookies soft for days.
- Cream of tartar: Don’t skip it—it gives that slight tang and helps create the classic texture.
- Vanilla extract: Use good quality if you can—it really shows in simple recipes like this.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- This step is important. It should look pale and airy—this is what gives your cookies that soft texture.
Step 3: Add Oil, Eggs, and Vanilla
- Slowly mix in the vegetable oil. Then add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- At this point, your mixture will look smooth and slightly glossy.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together:
- Flour
- Baking soda
- Cream of tartar
- Salt
Step 5: Combine Wet and Dry
- Gradually add the dry ingredients into the wet mixture.
- Mix until just combined. Do not overmix—the dough should be soft and slightly sticky.
Step 6: Scoop the Dough
- Using a cookie scoop or tablespoon, drop dough onto your prepared baking sheets.
- Leave about 2 inches between each cookie—they spread while baking.
- Optional: Roll each dough ball lightly in sugar before placing it on the tray.
Step 7: Bake
- Bake for 8–10 minutes.
- The edges should be lightly golden, but the centers will look soft. That’s perfect!
- Do not overbake—this is the key to soft cookies.
Step 8: Cool
- Let the cookies sit on the baking tray for a few minutes before transferring them to a wire rack.
- They will firm up slightly as they cool.