This Amish sugar cookie recipe yields buttery cookies with a tender texture that just melts in your mouth. They are delicious they don’t even need icing.
Of course, if you want a sweeter more decadent cookie, feel free to spread your cooled cookies with some homemade frosting!
The easiest soft sugar cookies!
If you think cut-out sugar cookies are too much work, this is the sugar cookie recipe for you. No rolling pin or cookie cutters required!
A few basic ingredients give them their signature texture and flavor, and they couldn’t be easier! Oil in addition to butter makes the cookies extra soft, even after a few days. Powdered sugar and cream of tartar make them light and airy.
But the best part is that all you have to do is scoop them onto your cookie sheet. So easy! The hardest part is waiting for the dough to chill. 😉
Why do you put cream of tartar in sugar cookies?
First of all, cream of tartar stops the sugar from crystallizing, which leads to cookies that are extra smooth and tender. This also slows down the browning process, so your cookies will be soft all the way to the edges.
Cream of tartar also adds a tangy flavor (think snickerdoodles). Sugar cookies call for less cream of tartar, so they will only have a slight tang that is oh so good!
Because cream of tartar is an acidic ingredient, when it is combined with an alkaline like baking soda, it creates bubbles, so it’s a great leavening agent. It helps your cookies puff up.
HOW TO MAKE SOFT AMISH SUGAR COOKIES
- PREP – Let your butter sit on the counter at room temp until it’s soft.
- WET INGREDIENTS – Beat the butter, oil, and sugars with an electric hand mixer for 2-3 minutes. Then beat in the eggs and vanilla.
- DRY INGREDIENTS – Whisk together the flour, baking soda, cream of tartar, and salt. Add to the sugar mixture and stir just until flour is moistened.
- CHILL – Either cover the bowl, or wrap the dough in plastic wrap. Chill for at least an hour and a half. You can chill it overnight.
- FORM – Scoop the dough onto cookie sheets lined with parchment paper or silicone liners. You can roll them in balls, but I just used a cookie scoop. You want them to be about 2 inches apart.
- BAKE – Bake in a preheated oven at 350 degrees for about 9 minutes, or until set. The cookies won’t brown.
- COOL – Let the baked cookies sit on the pan for 3-5 minutes, then transfer to wire racks to cool completely.
This recipe makes a pretty huge batch, so they are great for a Christmas cookie exchange or bake sale. But you can cut the batch in half if you don’t need quite so many cookies.
Leftover cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well. I like to freeze cookies in a heavy-duty freezer bag.
PRO TIPS:
- As with most cookie recipes, it’s best to let your butter soften slowly on the counter at room temperature. Using the microwave can lead to cold lumps.
- Make sure you chill the dough or your cookies will spread too much.
- For cookies that all bake evenly, use a cookie scoop to portion the dough. I scooped them straight onto the cookie sheet, but you can roll them into balls for more perfectly round cookies.
VARIATIONS:
- I love using half almond extract in my sugar cookies. It adds such a yummy flavor!
- Feel free to add mixins like chocolate chips, nuts, or craisins.
- You can roll the cookie dough balls in sugar or even red and green sprinkles.
- After the cookies cool, you can drizzle them with your favorite icing or spread them with frosting.
MORE COOKIE RECIPES:
- Favorite Cut-out Cookies
- Oatmeal Coconut Cookies
- Sugar Cookie Recipe with Cream Cheese
- Mini M&M Cookies
- Italian Lemon Cookies
- Chocolate Mint Chip Cookies
- Million Dollar Cookies
Amish Sugar Cookie Recipe
Ingredients
- 1 cup salted butter softened to room temperature
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 ½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
Instructions
- Beat the soft butter, oil, and sugars in a large bowl with an electric mixer until creamy, about 2-3 minutes. Beat in the eggs and vanilla.
- In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt. Dump into the wet ingredients and stir just until combined.
- Cover the cookie dough or wrap in plastic wrap and chill for at least 90 minutes (or overnight).
- Preheat your oven to 350°.
- Use a cookie scoop to portion the dough into tablespoon sized balls. Place dough balls about 2 inches apart on silicone or parchment-lined baking sheet.
- Bake at 350 degrees for about 9 minutes, or until set.
- Let cool for 3-5 minutes on the pan, then transfer to a wire rack to cool.
Notes
Nutrition
These melt in your mouth Amish sugar cookies are a holiday season favorite — no one can resist a simple sugar cookie!
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