If you are searching for a truly delightful, classic treat that feels like a warm hug from childhood, this Amish Sugar Cookies Recipe will become your newest obsession. These cookies boast a delicate, buttery crumb with just the right touch of sweetness, making them irresistibly soft yet slightly crisp around the edges. The perfect balance of simple ingredients creates a nostalgic flavor that melts in your mouth, making them an ideal companion for afternoon tea, festive celebrations, or any moment that calls for pure comfort. Let me take you step by step through a recipe that turns humble pantry staples into a mouthwatering batch of Amish sugar cookies you will want to bake again and again.
Ingredients You’ll Need
Every great cookie starts with basic, quality ingredients that bring their own magic to the final result. This Amish Sugar Cookies Recipe uses simple staples, each chosen to ensure a soft texture, delightful flavor, and luscious golden color.
- 2 ¾ cups all-purpose flour: Provides the perfect structure without weighing down the cookies.
- 1 teaspoon baking soda: Helps the cookies rise just enough to keep them light and tender.
- 1 teaspoon cream of tartar: Adds a subtle tang and contributes to the tender crumb.
- 1 teaspoon vanilla extract: Infuses the dough with irresistible aroma and flavor depth.
- 1 cup unsalted butter, softened: Creates that rich, buttery base essential to the authentic taste.
- 1 ½ cups granulated sugar: Sweetens the cookies perfectly while aiding in slight crispiness.
- 2 large eggs: Bind everything together and add moisture to keep the cookies soft.
- ¼ cup milk: Ensures the dough’s consistency remains silky and easy to work with.
- 1 tablespoon sugar (for rolling): Adds a delightful sparkle and sweet crunch to the exterior.
How to Make Amish Sugar Cookies Recipe
Step 1: Preheat the Oven
First things first, get that oven warmed up to a cozy 350°F (175°C). This steady heat is crucial for baking your cookies just right. Don’t forget to line your baking sheet with parchment paper or give it a light grease to keep those cookies from sticking – it makes cleanup a breeze and keeps every cookie perfectly intact.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, and cream of tartar. This dry mix sets the stage for the cookie’s delicate texture and subtle rise. Make sure these ingredients are evenly combined to avoid any pockets of baking soda or cream of tartar overpowering bits.
Step 3: Cream the Butter and Sugar
Using a large bowl, cream your softened butter with granulated sugar until the mixture is light and fluffy. This step is key for incorporating air, which translates into those beautifully tender and airy cookies we’re aiming for. Spend about 3-4 minutes on this – your muscles might get a workout, but it will be worth every second!
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. This ensures everything blends perfectly without breaking your fluffy texture. Stir in the vanilla extract last to infuse your dough with that stunning aroma that will fill your kitchen and your heart.
Step 5: Combine Dry Ingredients and Milk
Now, gradually mix the dry ingredients into your butter mixture, alternating with the milk. Start and finish with the dry ingredients to achieve just the right dough consistency – smooth but not overly sticky. Be gentle and mix only until combined to keep those cookies from becoming tough.
Step 6: Shape the Cookies
Scoop out tablespoon-sized portions of dough and roll them into neat balls. Give each one a little roll in the tablespoon of sugar to coat — this little trick will add a sweet crunch and a subtle shimmer that looks gorgeous once baked.
Step 7: Bake
Place your sugar-coated dough balls onto the prepared baking sheet, leaving about 2 inches between each—cookies like their personal space to spread out. Flatten them gently with the bottom of a glass or your fingers for that classic cookie shape. Pop them into the oven and bake for 8 to 10 minutes until the edges just start to turn a light golden. The centers should still be soft; they’ll firm up as the cookies cool.
Step 8: Cool and Serve
After baking, let the cookies rest on the baking sheet for a few minutes to set. Then transfer them to a wire rack to cool completely. This pause is crucial for achieving that perfect bite—slightly crisp on the outside with a tender, melt-in-your-mouth center.
How to Serve Amish Sugar Cookies Recipe
Garnishes
While these Amish sugar cookies are lovely all on their own, giving them a simple garnish adds just the right touch of elegance. Consider dusting with a light sprinkle of powdered sugar or a delicate drizzle of melted white chocolate to elevate their charm without overpowering the classic flavors.
Side Dishes
These cookies pair beautifully with a warming cup of tea, a rich hot chocolate, or a freshly brewed coffee. For a heartier treat, serve alongside a bowl of fresh berries or a scoop of vanilla ice cream to turn your simple cookies into a delightful dessert experience.
Creative Ways to Present
Want to impress guests or simply have fun? Stack these cookies on a rustic wooden platter with sprigs of fresh mint and edible flowers for a charming centerpiece. Alternatively, package them in adorable mason jars tied with twine for thoughtful homemade gifts that share the joy of this Amish sugar cookies recipe.
Make Ahead and Storage
Storing Leftovers
You can store leftover Amish sugar cookies in an airtight container at room temperature for up to one week. Be sure to layer them with parchment paper to keep them from sticking together and maintain their delightful texture.
Freezing
These cookies freeze wonderfully. Simply place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. When you’re ready, thaw them at room temperature for about 30 minutes, and they’ll taste freshly baked all over again.
Reheating
If you want to enjoy your Amish sugar cookies warm, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This method refreshes their softness without drying them out, giving you that just-baked feeling whenever the craving hits.
FAQs
Can I substitute butter with margarine or oil?
For the best texture and flavor true to this Amish Sugar Cookies Recipe, it’s best to use unsalted butter. Margarine or oil can change the cookie’s texture and flavor, often resulting in less tender cookies.
Why do these cookies use cream of tartar?
Cream of tartar contributes a slight tang and reacts with baking soda to create lift, helping these cookies remain fluffy and chewy rather than dense.
Can I add flavors or mix-ins to this recipe?
Absolutely! While the classic Amish Sugar Cookies Recipe is lovely on its own, you can gently fold in sprinkles, finely chopped nuts, or citrus zest for a personalized twist.
How do I make sure my cookies stay soft?
Don’t overbake your cookies; remove them from the oven as soon as their edges turn golden but centers are still soft. Cooling them on the baking sheet for a few minutes helps them set without getting too firm.
Can I use this dough for cut-out cookies?
This particular recipe is best suited for drop cookies rather than cut-outs because of its soft, tender dough. For cut-outs, a firmer sugar cookie dough is recommended.
Final Thoughts
This Amish Sugar Cookies Recipe brings joy in every bite, perfectly capturing the charm and simplicity of homemade baking. Once you try these cookies, their tender texture and delicate sweetness will brighten your day and become a beloved staple. I encourage you to pull out your mixing bowl, gather these humble ingredients, and enjoy the comforting magic of baking these timeless treats for your family and friends.
Print
Amish Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Amish Sugar Cookies are classic, soft, and buttery treats rolled in sugar and baked to perfection. Perfect for any occasion, they deliver a delightful balance of sweetness and a tender crumb with a hint of vanilla.
Ingredients
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
For Coating
- 1 tablespoon sugar (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Set aside.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Then stir in the vanilla extract to combine well.
- Combine Dry Ingredients and Milk: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined to avoid overworking the dough.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll these dough balls in the tablespoon of sugar to coat evenly.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly using the bottom of a glass or your fingers. Bake in the preheated oven for 8-10 minutes, until the edges turn lightly golden but centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugar.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Cookies may appear soft when first removed from the oven but will firm up as they cool.
- Storage: Keep the cookies in an airtight container at room temperature for up to one week.
