Amish Sugar Cookies {Crisp Homestyle Sugar Cookies}


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

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 :)?

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Amish Sugar Cookies (Crisp Sugar Cookies)

4.84 from 6 votes

A deliciously tender sugar cookie! A good old fashioned recipe, made with basic ingredients and easy to make.

Servings: 30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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)


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

  2. 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. 
  3. With mixer set on low speed, slowly add in dry ingredients and mix until combined. 
  4. 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. 
  5. Bake in preheated oven 10 minutes. Remove from oven and cool on a wire rack. Store in an airtight container.
  6. Recipe Source: adapted from Taste of Home
Course: Dessert
Cuisine: American
Keyword: sugar cookies
Author: Jaclyn


  • Tearsa: Love these cookies! I hate making sugar cookies, but it’s what my kids always want to do. These are a great compromise because they’re fast and easy, but still have sprinkles! August 4, 2019 at 4:02pm Reply

  • Perry Waldo: The whole family loves this recipe. Have to make it every Christmas or the family gets mad. December 8, 2018 at 7:27am Reply

  • Mary: Can I freeze these cookies after baked? November 27, 2018 at 9:47am Reply

    • Jaclyn: Yes these should freeze well. November 27, 2018 at 3:17pm Reply

  • Saara Kramb: found your recipe for these magical cookies they are just beautiful, BUT mine didn’t turn out round little cookies they sorta baked into one another and another thing the cookie dough is very sticky so to roll them was a difficult task on its own.
    but apart from that my foster child loved them it was w thumbs up. September 19, 2018 at 7:54pm Reply

    • Jaclyn: Which method did you use to scoop the flour? I used the scoop and sweep method (rather then spoon into measuring cup and sweep). It sounds like you just needed a little more flour. Hope that helps but glad they were enjoyed! September 19, 2018 at 8:53pm Reply

  • Linda: Best sugar cookie EVER!!! December 21, 2017 at 6:40am Reply

    • Jaclyn: Thanks Linda! December 21, 2017 at 4:13pm Reply

  • Lorraine: Love this recipe. Make it all the time. Thanks for a great recipe. November 11, 2017 at 6:49am Reply

    • Jaclyn: You’re welcome! Thanks for leaving a review! November 13, 2017 at 2:20pm Reply

  • Linda: I made this recipe today very good. I’m going to a weenie roast later I added sprinkles delicious. Thank you for the recipe. October 7, 2017 at 12:39pm Reply

  • Abbie Norowzi: I made these WONDERFUL sugar cookies and they are delicious! Thanks for the recipe. They are not horribly sweet so if one wanted to add colored sugar or icing they wouldn’t be too sweet. I left mine plain. I used a 1 TBSP cookie scoop, baked 10 minutes and they came out perfectly shaped. They really do melt in your mouth. They aren’t cakey. They are crisp on the outside and just melt in your mouth when you bite into them. Thank you for the fantastic recipe = next time I will double it! June 17, 2017 at 1:08pm Reply

    • Jaclyn: Thanks for the great review Abbie! July 11, 2017 at 2:19pm Reply

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