Amish Sugar Cookies {Crisp Homestyle Sugar Cookies}


Amish Sugar Cookies | Cooking Classy

I’m seriously so excited to have found this recipe! To me sugar cookies come in four varieties (there’s probably more I just haven’t tried them yet), there are the frosted kind, which are definitely one of my other favorites, chewy, the cut out and iced fancy kind or these crisp with a hint of fluffy, melt away in your mouth sugar cookies. These are the kind you’ll often see around the holidays. I love the Pepperidge Farm sugar cookies that are similar to these (the Homestyle not the soft), I remember one Christmas when I discovered them I bought like eight bags because I thought they were a seasonal thing and wouldn’t last long. These however are even much better than those, these are fresh and of course fresh is better.

With this cookie dough batter, if you find that it is too sticky, add in a little more flour. If you find that it is too dry you can add a tablespoon of milk. The dough for these cookies is pretty forgiving if it needs to be adjusted slightly. Also use the scoop and level method – I never use the spoon and level method unless I specify in the recipe so I thought I’d throw that out there. If you are wondering why I’ve often frequently switched to unsalted butter vs salted – yes I still like to use salted when baking and I’ve noticed within the U.S. the salt amounts in the butter are very similar, but outside of the U.S. I’ve heard the butters contain more salt in some countries so I don’t want some people ending up with a cookie that’s too salty.

These cookies may likely remind you of that classic sugar cookie you’d reach for in your grandmothers cookie jar. They are old fashioned and perfect for dunking in milk so be sure you have some stocked in your fridge. Enjoy!

Amish Sugar Cookies | Cooking Classy

Amish Sugar Cookies | Cooking Classy

I made these with the same batch of cookie dough, I just flattened the ones below more than the ones above (the ones above I only flattened out the tops to have an even layer so the sprinkles wouldn’t just roll off). Personally I preferred the flatter one, it reminds me more of the classic I’m used to. I also prefer them with the sugar sprinkles, but the kids will love the multi-colored nonpareils.

Amish Sugar Cookies | Cooking Classy

Amish Sugar Cookies | Cooking Classy

Like all the 1/2’s in this recipe :)?

Amish Sugar Cookies (Crisp Sugar Cookies)

Prep Time: 20 minutes

Yield: About 30 cookies


  • 2 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Sprinkles for topping (I prefer the sugar ones but the non-pariels are fun too)


  • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, cream of tartar, and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, vegetable oil, granulated sugar and powdered sugar until blended. Mix in egg and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Scoop dough out by the heaping tablespoonfuls and shape into balls, transfer dough balls to Silpat lined baking sheets spacing cookies 2-inches apart, flatten slightly and top with sprinkles as desired. Bake in preheated oven 10 minutes. Remove from oven and cool on a wire rack. Store in an airtight container.
  • Recipe Source: adapted from Taste of Home


  • Katrina @ Warm Vanilla Sugar: I love sugar cookies and these sound fabulous! September 22, 2013 at 3:36am Reply

  • Abbie @ Needs Salt: These sugar cookies look so delicious! Gorgeous photos, beautifully done.
    Pinning this! September 22, 2013 at 7:57am Reply

    • Jaclyn: Thanks Abbie :)! September 24, 2013 at 7:06am Reply

  • Dana: Amish use sprinkles? They look tasty. September 22, 2013 at 2:07pm Reply

    • Jaclyn: Haha probably not but how can I resist them on a sugar cookie :). September 25, 2013 at 6:35pm Reply

  • ATasteOfMadness: Wow, these cookies definitely look like my kind of cookies! These look great! September 22, 2013 at 3:30pm Reply

  • Chung-Ah | Damn Delicious: Sugar cookies are my absolute favorite! I think I’ll need to stock up on some milk – I need this! September 22, 2013 at 7:24pm Reply

  • oakley: These are different. I grew up and lived around Amish most of my life and the sugar cookies they made were more cake-like and big. 4 inches across. It used to be breakfast with hot chocolate. If I can get ahold of my friend from Shipshewana, maybe she will share that recipe with me. September 23, 2013 at 7:05am Reply

    • Jaclyn: I’d love to try that version too! September 23, 2013 at 2:50pm Reply

    • Shirley: I live in Middlebury, IN. Not to far from Shipshewanna. I have amish neighbors. I will ask them for their cookie recipe and share it with you. December 19, 2014 at 7:20pm Reply

  • Carol: Do you know how many dozen this recipe makes? Thanks. September 23, 2013 at 1:25pm Reply

    • Jaclyn: Sorry, I’ve been forgetting to add the yield to the recipes lately. It makes about 2 1/2 dozen. September 23, 2013 at 2:37pm Reply

  • Amy A.: Quick question: do you think that you could use butter flavored Crisco instead of butter? Just curious? Thanks! September 23, 2013 at 6:13pm Reply

    • Jaclyn: I wouldn’t recommend it, you probably could but the cookies won’t spread the same and the flavor wouldn’t be as good. September 27, 2013 at 7:19am Reply

  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! I love all kinds of sugar cookies…it depends on my mood which I prefer at any given time. I like that you decorated these cookies two different ways. (So clever for pinning at Pinterest seasonally!) Your photography is gorgeous and always inspiring. Thank you for sharing. Pinning! September 23, 2013 at 6:27pm Reply

    • Jaclyn: Thanks Stacy! And thanks for pinning! September 29, 2013 at 12:55pm Reply

  • Erin | The Emerging Foodie: These look delicious! I love how cute both kinds of sprinkles are. Definitely a recipe to try! September 23, 2013 at 8:03pm Reply

  • Marlene Yarger: Hi!
    Are these cookies really CRISPY? I don’t like
    soft sugar cookies. October 5, 2013 at 3:05pm Reply

    • Jaclyn: Mine were pretty crispy, like a melt away kind of crisp. I’d maybe bake them a little longer than suggested to make sure they are really crisp but these aren’t really soft like the frosted kind are. October 5, 2013 at 5:29pm Reply

      • Marlene: Thanks Jaclyn! October 5, 2013 at 8:36pm Reply

        • Jaclyn: You’re welcome :)! October 11, 2013 at 7:21pm Reply

  • Alivia B: Thanks for sharing this recipie! They sound amazing!! My son, however is allergic to dairy, do you have any recommendations for an unsalted butter substitute? He’s fine with the eggs, but not the butter. October 27, 2013 at 8:46pm Reply

    • Jaclyn: I’d probably use shortening in place of the butter. I hope your family loves them! November 3, 2013 at 6:52pm Reply

  • Geanie Beanie: It may sound strange but when I make something with cream of tartar in it, it tends to have a funny taste to me. Do you have a suggestion as far as increasing baking soda or baking powder and cutting back some on the cream of tartar? November 6, 2013 at 6:36am Reply

    • Jaclyn: I don’t usually like the flavor of it either but I didn’t mind it in these cookies, I didn’t really notice it in them. But if you want I’d probably just omit it. November 16, 2013 at 9:14pm Reply

  • Liz B.: I divide the dough in half and color one half red and the other green. Form into rolls and wrapped in wax paper I refrigerate. The next day I cut each roll in half and place its face to the other color. After I press together I slice and bake. Thus I end up with a two color crisp yummy cookie. Sometimes I add a little cinnamon or cloves rather than vanilla for flavor. December 9, 2013 at 9:33am Reply

  • Jan: They are delicious! Ty January 5, 2014 at 2:32pm Reply

    • Jaclyn: I’m so glad you think so! January 5, 2014 at 6:49pm Reply

  • Shiran @ Pretty. Simple. Sweet.: Now I’m excited that I’ve found this recipe! :) The cookies are beautiful!
    And sprinkles make everything better :) April 15, 2014 at 5:54am Reply

  • Gina: Ok I made these last night and they were without a doubt the best sugar cookie I have ever had. I did tweak the recipie a bit. I added 1/4 tsp cornstarch to the flour mixture. I also added a few drops of lemon extract and these turned out so soft and light. They were perfect! Thanks so much for sharing May 15, 2014 at 8:11pm Reply

  • Gina: Oops I almost forgot…. I also used 1/2 cup of coconut oil instead of the vegetable oil also. May 15, 2014 at 8:17pm Reply

    • Jaclyn: Sounds delicious, I will have to try coconut oil next time! May 16, 2014 at 6:59am Reply

      • oakley: I wanted to start using coconut oil at home but in the literature from my husband’s cardiologist it says that coconut oil is a saturated oil, that there are only a couple plant oils that are saturated palm oil and coconut. Never thought plants would have cholesterol. So now I have to look for both of these when I buy items. It also said to monitor your intake of coconut. So many new rules. The neighbor grows them and we frequently have fresh ones. No longer can we just eat the coconuts in season freely. May 16, 2014 at 9:34am Reply

  • Mary: Interestingly, this recipe is similar to the one I received from my father-in-law 38 years ago. He received it from his mother 30+ years before that. It’s considered our family’s recipe so much so that my children (who all have it now) won’t allow me to enter them in the State Fair or give the recipe to anyone. :) Our recipe is larger though. May 29, 2014 at 1:13pm Reply

    • Jaclyn: I am honored that this is comparable to such a tried and tested recipe! Thanks Mary! June 19, 2014 at 11:03pm Reply

  • Valerie Sara: These are perfect. That is all.
    But let me add, I just made them, using non-pareils for the tops, and there is no need to change a thing! Thank you for this great, little cookie recipe :)
    Note: Watch closely after 8 or 9 minutes. September 26, 2014 at 1:53pm Reply

    • Jaclyn: I’m glad you liked them Valerie! Thanks for your feedback! September 26, 2014 at 9:43pm Reply

      • Valerie Sara: You’re welcome Jaclyn! AND….They’re so good I made them again and once again they were perfect!!! My hubby and I and our grown kids and their friends couldn’t stop eating them! Thank you again for such a wholesome, simple cookie :) September 27, 2014 at 3:52pm Reply

  • Shari D.: These sound wonderful! Sugar cookies were my first foray into the world of baking at about age 9, which was about 48 years ago! I have always loved them. In fact, I had such good luck baking them back then, I had requests from family members and my own friends to keep making them! And, you know what they say about practice making perfect ~ I had them down to a science in no time, and continued learning more and more about baking. One thing I learned to do about the sugar or sprinkles for the tops, was to put the topping in a saucer, and press what will be the top of the cookie into the sprinkles instead of trying to sprinkle them on top after flattening the cookie and trying to make it stick. You can still flatten the cookie after laying it down on the cookie sheet sprinkle side up, and they bake out fine.
    At 11, using a recipe from a flour bag insert folder for a fabulous Egg Nog Cake, complete with scratch frosting, I began making the family Christmas dinner dessert, and continued on for a long time. Unfortunately, that recipe dissappeared about 20 years ago, and I’ve never found one to replace it. I even contacted both the major flour makers of the time, and they couldn’t help me. :-(
    Anyway, enough about me! I have a few questions ~ what’s the “scoop and level” vs the “spoon and level” method you mention? I think I know, but in visualizing it, I’m not 100% clear on the difference, and I don’t want to mess it up. Also, can you use a regular cookie scoop instead of a spoon? And if you only have Parchment Paper for cookie baking, will that work out for these instead of the other method you mentioned?
    And I’m glad this recipe is specifying a mixer like my Kitchen Aid stand mixer! I am disabled in several ways, not the least of which is a compromised right shoulder from an old work injury, and hand-stirring or hand-mixing any dough or other heavy mixture, is out for me. Thank goodness I had the foresight to aquire one of those fabulous mixers for FREE about 15 years ago via “points” accumulated by using my bank card! I give it a workout several times per week, and love it dearly!
    Thanks for the yummy recipes, and for your patience in reading my life history! Sorry this got soooo long, but sometimes once I get going, it’s hard to know where to stop! October 21, 2014 at 11:08pm Reply

    • Jaclyn: I’m happy to hear your history, it sounds like you’ve been baking for quite some time :). And I love my KitchenAid mixer too, it’s one of my most used kitchen tools no doubt.
      For the scoop and level I’m referring to using the measuring cup to scoop into the flour then level with a butter knife vs sitting there and scooping out all these spoonfuls of flour – it just seems like a waste of time that way to me. And a cookie scoop should work just fine as well as the parchment paper. I hope you love these Shari! November 19, 2014 at 11:38pm Reply

  • Nat: These cookies came out perfect! We used all butter because we didn’t have vegetable oil. Thank you for sharing the recipe! October 31, 2014 at 5:54pm Reply

  • trish: I don’t have a stand up mixer or paddles. Can this recipe be made with a hand mixer? January 20, 2015 at 6:58pm Reply

    • Jaclyn: That should be fine, when it starts to get heavy just mix in the rest of the dry ingredients by hand. Hope you love them! January 20, 2015 at 10:32pm Reply

  • washingtaggerfuling: Do you know what glitter bomb cupcakes are?
    can you please make it and then post it and tell us one recipe about the mix June 29, 2016 at 7:10pm Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d