This old-fashioned drop sugar cookies recipe makes the best Amish sugar cookies! They are so soft and puffy, and they practically melt in your mouth.
They're also very easy to make. You don't have to chill the dough or take the time to roll it out. And you get amazing sugar cookies without investing very much time at all.
Don't get me wrong, I also love cut-out sugar cookies. And we make them every year at Christmas, as well as numerous times throughout the year. There are so many cute cookie cutters, and my kids have a thing with cookie shapes.
But this Amish recipe is the one you're looking for whenever you just want a quick soft sugar cookie.
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Ingredients
- Butter provides flavor, moisture, and richness. Softened butter allows for easier creaming and incorporation of the other ingredients.
- Powdered Sugar adds sweetness and contributes to the soft, tender texture of the cookies. It helps create a smoother dough compared to granulated sugar.
- White Sugar adds sweetness and helps create a slightly crisp texture on the outside.
- Canola or Vegetable Oil adds moisture to the dough and helps create a softer texture in the baked cookies.
- Eggs bind the ingredients together and provide structure. Room-temperature eggs blend into the batter more easily, creating better volume and texture.
- Vanilla Extract enhances the flavor.
- All-Purpose Flour forms the base of the dough and provides structure. It also contributes to the texture and thickness.
- Baking Soda acts as a leavening agent, helping the cookies rise and become light and fluffy.
- Cream of Tartar helps activate the baking soda and gives the cookies a slightly tangy flavor. It also contributes to the soft texture.
- Salt enhances the flavor of the cookies.
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How to Make Soft Amish Sugar Cookies
This recipe for sugar cookies is super simple and quick to make. In fact, it's a great beginner's recipe.
I use my stand mixer with the paddle attachment, but you can easily mix these with a hand mixer as well. Although, you may need to finish it off by hand once it gets too stiff.
Remove the butter and eggs from the refrigerator about an hour before you are ready to start baking so they have time to come to room temperature. (If you've made a last-minute decision to bake cookies, you can quickly soften the butter in the microwave for about ten seconds, and put the eggs into a dish of hot water.)
Beat the butter and sugars well (until nice and creamy). Then add the remaining ingredients and mix only to combine.
You can make dough balls with your hands, but using a cookie scoop makes it very easy and hassle-free.
Scoop the cookies onto greased sheets and flatten them a bit (Unless you prefer fat and puffy cookies.).
Lightly press the cookies with the bottom of a cup that was dipped into sugar. The sugar adds a little sparkle to the top of the cookies and keeps the cup from sticking. (If desired, you can add a bit of cinnamon to the sugar as well.)
Easy Drop Sugar Cookies
These cookies may look simple and boring. There's no frosting (although you can spread your favorite icing on them if you need it), and there's no chocolate or nuts. It's just a plain old sugar cookie.
But there are times when all I want is an easy and classic cookie. And these soft Amish sugar cookies always hit the spot. Actually, I dare you to stop with only one.
They're sweet and buttery, with a tender texture that makes them completely irresistible.
Christmas Cookies with Sprinkles
Even though this is a simple drop sugar cookie, you can still add a festive touch to these PA Dutch sugar cookies.
Before baking, sprinkle the tops of the cookies with red and green sprinkles, and they'll be perfect for adding to your Christmas plates.
Or if you'd like to add an extra touch of flavor, sprinkle the tops of the cookies with cinnamon.
Can I Freeze Sugar Cookies?
Yes, you can bake and freeze these cookies weeks in advance.
I am a firm believer in freezing almost any baked goods. So whenever I bake cookies, muffins, bread, etc., I freeze anything we won't eat within the first three days.
Homemade baked goods often dry out after a few days and they lose their appeal. But if you place them into an airtight container or freezer bag, you can keep them frozen for months, and they will still taste fresh when you get them out.
Just thaw and enjoy! Or if you're like my kids, you can always eat them frozen as well.
The World's Best Sugar Cookies
In my Amish cookbook, this recipe is called the "World's Best Sugar Cookies". And I believe that whoever named them had it right.
I have many sugar cookie recipes, and recently I tried two different ones. First I used this recipe, and my kids absolutely fell in love with these cookies. Every time they ate some, they kept exclaiming how good these cookies were. And they disappeared at an alarming rate. lol
But I wanted to try another recipe that was called, "Stay Soft Sugar Cookies." They came out so pillowy soft and amazing, and we all loved those as well.
But I asked my kids which ones they liked better and which recipe I should share. The vote was unanimous because they all liked my first batch of cookies better.
Even though the second recipe produced fluffier cookies, there is something about the melt-in-your-mouth texture of these Amish sugar cookies that is unbeatable. And we all agreed that the flavor was more impressive in these cookies as well.
So, today I present to you what I have found to be the Easiest and Best Amish Sugar Cookie Recipe! They are great for Christmas or any day of the year.
More Amish Christmas Cookie Recipes
If you try this Amish sugar cookie recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Sugar Cookies Recipe
Ingredients
- 1 c. softened butter
- 1 ¼ c. powdered sugar (confectioners)
- ¾ c. white sugar
- 1 c. canola or vegetable oil
- 2 eggs
- 2 tsp. vanilla
- 4 ½ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- ½ tsp. salt
Instructions
- Preheat your oven to 350°F.
- Mix butter and sugars together. Beat well until nice and creamy.1 c. softened butter, 1 ¼ c. powdered sugar (confectioners), ¾ c. white sugar
- Add oil, eggs, and vanilla. Mix well.1 c. canola or vegetable oil, 2 eggs, 2 tsp. vanilla
- Mix the dry ingredients in a separate bowl, then gradually add them to the wet mixture, mixing only to combine.4 ½ c. all-purpose flour, 1 tsp. baking soda, 1 tsp. cream of tartar, ½ tsp. salt
- Using a cookie scoop, drop the dough onto greased cookie sheets.
- Unless you prefer fat and puffy cookies, dip a cup into a bowl of sugar and lightly press the tops of the cookies with the bottom of the sugared cup.
- If desired, sprinkle the tops of the cookies with Christmas sugar sprinkles or cinnamon.
- Bake at 350° for about 10 minutes. You want only the bottom edges lightly browned.
- Let the cookies rest on the tray for a minute before removing to a wire rack to cool.
- Store in an airtight container and freeze whatever you won't eat within a few days.
Louise Bossert
I've made recipes from the list Bananas bread and now cookies. I love you and your recipes, I enjoy reading book about Amish.
Anna
Thank you for taking the time to leave a kind comment. I'm so glad you are here!
Alyson
Yum! Just yum!
I have a childhood memory of domed, puffy, soft sugar cookies and so went in search of a recipe. This is it. They are soft and rich.
There are just two of us so I made half of a batch and froze each portion of cookie dough. When we want a cookie (or three) we let them thaw, flatten them just a little, and bake according to the instructions. They freeze, thaw, and bake beautifully!
Anna
Thanks for taking the time to leave a positive review!
Linda
How many cookies approximately does this recipe make?
Anna
Approximately 60 tablespoon-sized cookies.
Sherrie Presson
I've been making these cookies to take to church Sunday mornings for the coffee bar, and they are the absolute best! Sometimes I make cream cheese frosting for them, but this time I'm using Pumpkin Spice sprinkles. Do have any suggestions for helping the sprinkles stick to the cookies? These aren't the kind I can add before baking. Thank you for such a great recipe!
Anna
I appreciate the positive feedback! I am not sure how you would make sprinkles stick to cookies after they are done baking without using some kind of glaze or frosting? You could try a batch and see what happens if you add the sprinkles as soon as the cookies come out of the oven to see if they'd stick (maybe slightly melt into the cookie?)
Lisa Reirdon
will this dough work to roll out and cut cookies?
Anna
I have another recipe that I use for cut-outs, so I haven't tried it. it would definitely need to be chilled.
Helena R Boyd
Can you make the dough into balls,freeze them and bake later? Thank you
Anna
I've never done it, but it should work. If baking from frozen, I would probably shape them into discs, and you will need to allow more time.
Michelle
These were very easy to make and are delicious.
Anna
Thank you for taking the time to leave a nice comment.
FrankStrausbaugh
I need to bake mine an extra minute or two. The ones I baked for 10 minutes were really soft and broke apart. But the flavor is SO GOOD! I will make this recipe again, just bake a little longer. Can't wait to have a couple with my coffee in the morning! Thank you!
Anna
Ovens can vary, so yes, adjust as necessary.
Amy
This is an awesome cookie!!
Question: can this recipe be frozen as a frozen "Slice & Bake" roll? I'm retired, but live amongst many young families. I'm wanting to gift a variety of cookie dough rolls to these families. That way, they can make cookies with their kids without dealing with a messy kitchen after they get home from work.
Anna
Wow, what a great idea. You are so thoughtful! I have never actually done this, but I see no reason why you couldn't prep it into rolls and freeze it. I would probably recommend thawing before baking.
Lily
These are so good! Do you think that I could make them into bars? If so, what size pan and for how long? Thank you.
Anna
I have not tried making them into bars. You would just have to experiment. I have used sugar cookie dough for making a fruit pizza crust. But that gets spread thin almost like a cookie.
Joy
This recipe is phenomenal ❗
I've made this a number of times sometimes instead of vanilla I've used almond extract. Delicious ‼️
Anna
I'm glad you have been enjoying them. Thank you for leaving a comment.
Susan Dyer
Best Sugar Cookies Ever!! I have made these twice now and my family devours them, fine I do too!💜💜
Anna
I'm glad you're enjoying them. They get devoured pretty quickly at our house too😋.
Vctor Strawbridge
Remember as a child (I’m 85) getting goat’s milk candy, (perhaps taffy) in the 5&10 at Columbia, PA. Came in 1” thick sheets, maybe 1-2 square foot , chocolate, vanilla, and strawberry flavors. Winter time only. Sales person would break off pieces with wooden hammer. Do you know of it and have a recipe?
Anna
I'm not familiar with anything like you are describing. I have taffy recipes, but we always pulled that and cut it into small pieces. And it has more of a caramel flavor, although we added vanilla flavoring to some if it as well. Was it hard like a Crack candy?
Joy Bandura
I've made these Amish butter cookies a few times and they are always a hit ‼️
I usually make my cookies a little smaller so I land out with 100 to 110 cookies. Enough to share with family, friends and neighbors. I've also used almond extract instead of vanilla when the mood hits. Delish ‼️
Anna
Thank you for taking the time to leave a comment.
Anna
The best sugar cookies!
Mary Hodges
You make them sound good but the recipe calls for a cup each of butter and oil. Is that correct?
Anna
Yes, it is correct. I know it sounds like a lot, but it makes about 60 cookies.
Brenda
These really ARE the best sugar cookies. I reprinted your recipe today, because my previous printout was so faded from being used so much.
Just yesterday I made another "best sugar cookie recipe." Nope...no they weren't! Yours really IS the best!
Anna
Thank you!
Aisha
Baking is my thing, can't wait to make these for the grandkids. And then some for the adults too 😋
I love anything Amish, especially the bread. Amish friendship bread is A Huge hit with everyone I know ❤️
Thank you, I'll be back with results 🥰
Stacy Boyd
It all looks so good. Thank you for sharing these blessings.
Anna
Thank you!
Andrew Coleman
In all of my 52 years of baking, I can't remember if I ever baked these, knickerdookles, ginger snaps,yes,but these cookies,