Crisp Sugar Cookies

Published September 21, 2013. Updated December 21, 2021

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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.

Amish Sugar Cookies | Cooking Classy

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

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4.88 from 8 votes

Crisp Sugar Cookies

A deliciously tender sugar cookie! A good old fashioned recipe, made with basic ingredients and easy to make.
Servings: 30
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes



  • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, cream of tartar, and salt, 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.


*The colored sprinkles of course aren't traditionally Amish so if you'd like you can just sprinkle with some sugar.
Recipe adapted from Taste of Home
Nutrition Facts
Crisp Sugar Cookies
Amount Per Serving
Calories 120 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 63mg3%
Potassium 29mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 102IU2%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Recipe previously called Amish Sugar cookies but that was misleading with the multi-color sprinkles so they’ve been renamed to Crisp Sugar Cookies.


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  • Lillitree

    I am a beginner and am not a great cook. These cookies were easy to make. I divided the dough into 4ths and then added chocolate chips, raisins, peanut butter chips, and nuts. Each 4th made about 5-6 cookies. I made these for a charcuterie board. The cookies came out great, and the board looked really good.

    Thanks from a beginner. This recipe is a keeper.

  • J king

    I made this recipe. The cookies were burned at 10 minutes. I am an experienced cook/baker. The dough was very soft, spread did not occur, I had to roll out the dough between parchment paper and put it in the freezer. Would not make these again.

    • Jaclyn

      Jaclyn Bell

      I’m sorry that happened. They’ll likely didn’t spread and burned because they were frozen before baking. If the dough is too soft to work with I’d try refrigerating.

  • Joanne Griego

    Love this recipe. My husband loves crispy sugar cookies. The frosted are okay, but, these, oh, these are the best. Easy to make and bake. Loved by everyone. They love the melt away crispiness. I make small balls to flatten to get a lot of cookies. It does make a difference in taste if you use the unsalted butter too. I always thought it would be the same. The salted butter does exactly what it supposed to do. Makes them a bit too salty.