Amish Sugar Cookies


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A soft, tender sugar cookie from church cookbooks across the country. This classic Amish Sugar Cookie recipe uses both butter and oil.

a stack of amish sugar cookies

This is a classic recipe that shows up in a lot of cookbooks in slight variations. I’m guessing it has Amish origins, but I couldn’t find anything definitive about the recipe’s original source online. So here is the best loved sugar cookie recipe you will probably every find.

How to make Amish Sugar Cookies

The unique thing about this recipe is it has both butter and oil in it. The oil keeps these cookies very tender while the butter gives great flavor and when creamed with the sugar. And then it also has powdered sugar in addition to the granulated sugar, I’m not entirely sure how the powdered sugar effects the recipe.

a big pile of amish sugar cookies

You’ll also need cream of tarter. This works with the baking soda to help the cookies rise and gives a signature cookie flavor. Traditional snickerdoodle cookie recipes always have cream of tarter.

You’ll need basic pantry staples to make this recipe. Don’t skip on the quality of ingredients here, especially the vanilla. Good vanilla makes a good cookie.

Ingredients for Amish Sugar Cookies

  • Butter
  • Oil (I like canola oil in baking)
  • White, granulated sugar as well as powdered sugar
  • eggs, room temperature
  • vanilla, real not imitation
  • flour
  • baking soda
  • cream of tarter
plate of amish sugar cookies

As I’ve mentioned in other cookie recipes, I prefer making my cookies in a bowl with a wooden spoon and I find it easiest for this recipe too. However, A stand mixer will work great too.

First, beat together the butter and sugars, then stir in the oil, vanilla and eggs and beat for 1 minute. Combine the flour, baking soda, cream of tarter in a separate bowl and and the dry ingredients to the wet. Add to the creamed mixture and stir until combined. And you have your cookie dough.

amish sugar cookies on a plate

I like to use my cookie scoop to drop the dough by tablespoons onto cookie sheets, but I know other people that roll the cookie dough balls in sugar first. Using a cookie scoop is quicker and cleaner. I’ve even heard of people adding a bit more flour and chilling and rolling out the dough to make cut-out cookies from this recipe. I’ve never tried it though and prefer my sour-cream cut-out cookie recipe.

This recipe is also great as frosted sugar cookies. Or you could stir in some sprinkles for some funfetti sugar cookies and skip the frosting all together. Use Christmas sprinkles for your Christmas cookie exchanges. Or they look great plain too, just piled on a plate 🙂

a stack of amish sugar cookies

If you make this recipe, leave me a rating and let me know how it went in the comments below.

a stack of amish sugar cookies

Amish Sugar Cookies

A soft, tender sugar cookie from church cookbooks across the country. This classic Amish Sugar Cookie recipe uses both butter and oil.
Prep Time: 30 mins
Cook Time: 10 mins
Additional Time: 1 hr
Total Time: 1 hr 40 mins
Course: Cookies
Cuisine: American
Servings: 36 -48 cookies


For the Cookies

  • 1 cup 2 sticks butter, softened
  • 1 cup oil (I used canola)
  • 1 cup powdered sugar
  • 1 cup granulated sugar
  • 2 Eggs room temperature
  • 1 teaspoon vanilla extract
  • 4 cups all purpose flour see note below
  • 1 teaspoon cream of Tartar
  • 1 teaspoon baking soda


  • Preheat oven to 350° F. In a large mixing bowl, cream together the butter, oil, white sugar and powdered sugar until well combined and fluffy. Add eggs and vanilla and beat for 1 minute
  • In a medium bowl, whisk together flour, cream of tartar and soda. Gradually add dry mixture to wet ingredients, and stir until well combined. Drop by teaspoonfuls onto cookie sheets. I use a 1 1/2 tablespoon cookie scoop. Bake for 10-12 minutes or until slightly golden brown. Let cool slightly on cookie sheet before removing to a wire rack to cool completely. Store tightly covered.


Note on the flour: The original recipes I’ve found call for 4 to 4 1/2 cups flour. I find my cookies are great with 4 cups (spooned and leveled), but if yours spread too much in the oven, try adding up to 1/2 cup more flour, adding a few tablespoons at a time. (If you are going to attempt cut-out cookies, I would also add more flour).
If you make this recipe, leave me a rating and let me know how it went in the comments below.


Serving: 1g · Calories: 143kcal · Carbohydrates: 19g · Protein: 2g · Fat: 7g · Saturated Fat: 1g · Polyunsaturated Fat: 6g · Cholesterol: 10mg · Sodium: 39mg · Sugar: 9g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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