My First Taste of Amish Country
I first tried these cookies years ago. A friend brought them to a church picnic. I took one bite and my eyes got wide.
It was the softest cookie I ever had. It just melted away. I knew I had to get the recipe. I still smile thinking of that day.
Why These Cookies Are So Special
These are not your usual sugar cookies. The secret is the oil. It makes them unbelievably soft and tender.
They stay that way for days. This matters because a good cookie should be a joy, not a challenge to chew. A soft cookie feels like a hug.
What’s your favorite kind of cookie texture? Do you like them soft and chewy or crisp and crunchy?
A Little Tip From My Kitchen
Mixing this dough is easy. But here’s my trick. Don’t over-mix the flour. Just stir until you see no more white streaks.
Over-mixing makes cookies tough. We want them pillow-soft. This matters in baking. Gentle hands make gentle cookies.
Fun fact: The cream of tartar helps them rise just a bit. It gives them a tiny lift.
The Smell of Memories
When these bake, my whole house smells sweet and warm. It reminds me of my own grandma’s kitchen. Doesn’t that smell amazing?
I like to bake them for about 9 minutes. The bottoms should be just golden. They will look pale on top. That’s perfect. They firm up as they cool.
Your Turn to Share the Love
These cookies are for sharing. They make a big, happy batch. I always pack some for my neighbors.
Food tastes better when we give it away. Tell me, who would you share a plate of these with?
And what’s your favorite thing to bake with someone you love? I’d love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 cup | softened |
| Vegetable oil | 1 cup | |
| Sugar | 1 cup | |
| Powdered sugar | 1 cup | |
| Eggs | 2 | |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 4 1/2 cups | |
| Baking soda | 1 teaspoon | |
| Cream of tartar | 3/4 teaspoon | |
| Salt | 1/2 teaspoon |
My Friend’s Amish Sugar Cookies: A Soft, Chewy Hug
My neighbor Esther shared this recipe with me years ago. She was Amish, and her kitchen always smelled of sugar and butter. These cookies are like little clouds. They just melt in your mouth. I make them when I miss her. Doesn’t that smell amazing?
You will need two bowls. Let’s start with the wet things. This dough is very soft. That’s the secret to the chewy texture! (Hard-learned tip: Make sure your butter is soft, not melted. It makes all the difference.)
Step 1: Grab your big bowl. Put in the soft butter, oil, white sugar, and powdered sugar. Mix them until they look smooth and happy together. It will be a bit grainy, and that’s just fine. Now, crack in one egg. Mix it in really well. Then add the second egg and mix again. Finally, pour in that lovely vanilla. I still laugh at how my grandson always tries to sneak a taste of the vanilla.
Step 2: Now, get your other bowl. Whisk together the flour, baking soda, cream of tartar, and salt. This makes sure everything is spread out evenly. Slowly add these dry ingredients to your sugar mixture. Mix until you just can’t see the flour anymore. Don’t mix too much! Your arm will get tired, and the cookies get tough.
Step 3: Heat your oven to 375°F. Grease your cookie sheet lightly. Drop little spoonfuls of dough onto the sheet. They don’t spread a ton. I use a teaspoon from my old silver set. Bake them for 8 to 10 minutes. You want the bottoms just lightly tan. The tops will still look pale. How can you tell they’re done? Share below!
Step 4: Take them out of the oven. Let them sit on the sheet for a minute. Then move them to a wire rack to cool. This keeps them from getting soggy. Once cool, you can drizzle them with a simple milk and powdered sugar glaze. Or just eat them plain. I always eat one warm. It’s my rule.
Cook Time: 8-10 minutes per batch
Total Time: About 30 minutes
Yield: About 4 dozen cookies
Category: Dessert, Cookies
Three Sweet Twists to Try
These cookies are perfect as they are. But sometimes, it’s fun to play. Here are three easy ideas. They make the cookies feel new again.
Lemon Sunshine: Add the zest of one lemon to the dough. It makes the kitchen smell like a summer day.
Berry Patch: Gently fold in a half-cup of dried cranberries or blueberries. They give little pops of fruity flavor.
Cinnamon-Sugar Hug: Before baking, roll the dough balls in cinnamon and sugar. It makes a sweet, crispy outside.
Which one would you try first? Comment below!
Serving Them With Love
I love serving these on my big blue plate. For a special touch, put a small bowl of strawberry jam for dipping. Or, sandwich two cookies with a scoop of vanilla ice cream. It’s messy and wonderful.
For drinks, a glass of cold milk is the classic friend. For the grown-ups, a sweet dessert wine or a cup of hot chai tea pairs beautifully. The spices in the chai are so cozy with the sugar. Which would you choose tonight?
Keeping Your Cookies Soft and Sweet
These cookies stay soft for days. Just keep them in a sealed container. Layer them with parchment paper so they don’t stick.
You can freeze the dough, too. Roll it into balls and freeze them on a tray. Then pop the frozen balls into a bag. I once forgot I had dough in my freezer. Finding it two weeks later was a happy surprise!
Batch cooking like this saves so much time. You can bake a few cookies anytime. Fresh cookies in ten minutes make any day better. Have you ever tried storing it this way? Share below!
Cookie Troubles? Let’s Fix Them
Is your dough too sticky? Add a little more flour. Just a tablespoon at a time. This helps the dough hold its shape.
Do your cookies spread too much? Your butter might be too soft. I remember when my kitchen was too warm. My cookies turned into one big sheet! Chilling the dough for 30 minutes fixes this.
Are the cookies too cakey? You might have over-mixed. Mix just until you see no dry flour. Getting this right builds your cooking confidence. It also makes the texture perfect. Which of these problems have you run into before?
Your Quick Cookie Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. The one-for-one kind works best here.
Q: Can I make the dough ahead? A: Absolutely. It keeps in the fridge for three days. Fun fact: Chilled dough often bakes up even chewier!
Q: What if I don’t have cream of tartar? A: Use 1 teaspoon of lemon juice or vinegar instead. It does a similar job.
Q: Can I make a half batch? A: You can. Just divide all the ingredients in half. It’s a great way to test the recipe.
Q: Is the glaze necessary? A: Not at all. The cookies are sweet and wonderful plain. Which tip will you try first?
From My Kitchen to Yours
I hope you love baking these as much as I do. They remind me of my own grandma’s kitchen. Sharing recipes keeps our family stories alive.
I would love to see your beautiful cookies. Have you tried this recipe? Tag us on Pinterest! Your photos make my whole day brighter.
Happy cooking!
—Lena Morales.
Amish Sugar Cookies: Amish Sugar Cookie Recipe Soft and Chewy
Description
Experience the classic, soft, and chewy texture of these delightful Amish Sugar Cookies.
Ingredients
Instructions
- Grease a cookie sheet and preheat the oven to 375°F/190°C.
- Use a large bowl and add the butter, oil, white sugar, and confectioners’ sugar. Mix them together until smooth. Add the eggs one at a time and beat in between each egg. Mix in the vanilla.
- In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Add the flour to the sugar mixture and mix until just combined.
- Drop the dough by teaspoonfuls onto the greased cookie sheet. Bake for 8-10 minutes, or until the bottoms are lightly browned. Remove from the oven and allow the cookies to cool on a wire rack.
- Optional: drizzle the cookies with glaze.
Notes
- Nutrition per serving (36g): Calories: 193 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 12 g, Saturated Fat: 8 g, Cholesterol: 23 mg, Sodium: 112 mg, Potassium: 32 mg, Fiber: 1 g, Sugar: 9 g, Vitamin A: 171 IU, Calcium: 5 mg, Iron: 1 mg.
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