Amish Sugar Cookies

A soft, tender sugar cookie from church cookbooks across the country. These classic Amish Sugar Cookies use both butter and oil.

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 likely ever find.

Amish Sugar Cookies

The thing that makes these cookies unique is the use of both butter and oil. The oil makes these cookies very tender while the butter provides great flavor for the cookies.

You’ll notice that there is also powdered sugar and granulated sugar in this recipe. This contributes to the soft texture that is special with these cookies.

You’ll also use cream of tarter in this sugar cookie recipe. This works in combination with the baking soda to help the cookies rise and gives a signature cookie flavor.

Traditional snickerdoodle cookies are another recipe that typically calls for the use of cream of tarter.

You’ll need just basic pantry staples to make this recipe. Happy baking!

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Amish Sugar Cookie Ingredients

• butter
• canola or vegetable oil
• white granulated sugar
• powdered sugar
• eggs
• vanilla extract
• flour
• baking soda
• cream of tarter

As I’ve mentioned in many cookie recipes, I prefer making my cookies in a bowl with a wooden spoon and I find it simplest for this recipe too. However, an electric mixer will also work fine for these cookies.

Amish Sugar Cookie Recipe

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 tartar in a separate bowl and then add the dry ingredients to the wet mixture. Stir until combined.

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.

I’ve even heard from a few of you who like to add a bit more flour and chilling and rolling out the dough to make cut-out cookies from this 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 altogether.

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5 from 1 vote

Amish Sugar Cookies

Mary Younkin

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 minutes mins

Cook Time: 10 minutes mins

Additional Time: 1 hour hr

Total Time: 1 hour hr 40 minutes mins

Servings: 48 cookies

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Ingredients 

1x2x3x

For the Cookies

• ▢ 1 cup 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

Instructions 

• 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

Notes

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.

Nutrition

Serving: 1 g | Calories: 142 kcal | Carbohydrates: 15 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 17 mg | Sodium: 60 mg | Potassium: 25 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 128 IU | Calcium: 4 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 9/20/19 – recipe notes and photos updated 11/24/21}

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