I first read about these Amish Sugar Cookies about ten years ago when I took a tour of Amish country in Ohio. The Amish are incredible bakers and I loved everything I tasted during our visit. But the concept of these cookies haunted me ever since and today I am finally sharing them with you!
These cookies are perfect all year long, but are especially fun for holidays. Pick different colors of sugars to create a beautiful palette on your buffet table. Customize the colors for specific holidays or make a rainbow!
I found the recipe on my friend Liz’s blog, That Skinny Chick Can Bake. If you want amazing recipes that are foolproof, check out Liz’s website!
One thing that makes this recipe stand out is the use of both butter and oil in the dough. You get the advantage of the flavor of butter with more tender cookies thanks to the oil.
I bumped up the vanilla in the recipe because it is the primary flavoring component. Adding a little fresh citrus zest helps pop the flavors and wake up your taste buds!
I hope you enjoy these Amish Sugar Cookies – they were definitely worth the wait. Soft with crispy edges, every bite is a treat!
Have a wonderful weekend!
Key Ingredients for Amish Sugar Cookies:
- Flour or gluten-free flour blend (xanthan gum if using GF flour)
- Baking soda, cream of tartar, and kosher salt
- Granulated and powdered sugars
- Neutral vegetable oil
- Vanilla and citrus zest
- Coarse sugar, colored sugars, sprinkles, etc.
Using a spring-loaded cookie scoop makes forming 5 dozen cookies a breeze and they all come out the same size! Not that expensive and it is worth the price if you make cookies often – and you can use the scoops for ice cream, to portion cupcake batter, pancakes, etc.
Do not skip the step of chilling the dough. It helps hydrate the flour and firms up the butter helping you get cakier cookies.
How to make Amish Sugar Cookies:
- Whisk together the dry ingredients
- Cream the sugars with the butter and oil, then mix in the eggs, vanilla, and zest
- Cover with plastic wrap and chill for several hours or overnight
- Scoop the dough into balls and flatten with the bottom of a glass dipped in sugar
- Bake 10 to 12 minutes or until lightly golden at the edges
If you are baking on a hot day, keep the dough in the refrigerator between loading the baking sheets to keep it firm.
Kitchen Tools I Use to Make This Recipe (affiliate links):
Use a good all-purpose gluten-free flour blend, preferably with neutral ingredients, like rice based, instead of bean flours. You can save money by making your own like my favorite or buy a commercial blend. Some that I like using are Bob’s Red Mill’s 1-to-1 (in the blue bag), Pamela’s, or King Arthur’s.
- 4-1/4 cups (510 g) flour or gluten-free flour blend
- 1/2 tsp xanthan gum, only if using a gluten-free flour blend
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp kosher salt
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup (2 sticks) butter, at room temperature
- 1 cup neutral vegetable oil, such as canola
- 2 large eggs
- 2 tsp pure vanilla extract or paste
- 1 tsp freshly grated lemon or lime zest
- Coarse sugar, colored sugars, sprinkles, etc. for rolling
- Prepare the Dough: In a bowl, whisk together, the flour, baking soda, cream of tartar, and salt.
- Using your mixer, beat together the sugar, powdered sugar, butter, and oil. Add the eggs, vanilla, and zest and beat well. Slowly mix the dry ingredients into the sugar mixture until it's all incorporated. Scrape the sides and bottom of the bowl.
- Cover the dough with plastic wrap, pressing it onto the surface of the dough, and chill a few hours or overnight in the refrigerator. The dough can be made a day or two in advance; keep covered in the refrigerator.
- Bake the Cookies: Line baking sheets with parchment paper and preheat oven to 325°F. Pour some sugar in a shallow bowl or pie plate.
- Scoop dough into 1-inch balls and drop into a bowl of sugar. Roll to coat all surfaces and place on prepared baking sheets. Flatten each dough ball with the base of a flat-bottomed glass dipped in sugar. Press down just until the edges separate slightly. Sprinkle tops with coarse or colored sugar if desired. If you prefer, you can roll the dough balls in sprinkles, then press with the glass and bake as directed.
- Bake for 10 to 12 minutes or until the edges are just slightly turning golden at the edges. Cool on wire racks.
Original recipe from Liz of That Skinny Chick Can Bake
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 62mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g
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