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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  • Victoria

    Thank you!!! These are amazing!!!finally the sugar cookies I’ve been looking for!! They LOOKED cakey which worried me but they are very much flakey and tender!!

  • 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

  • trish

    I don’t have a stand up mixer or paddles. Can this recipe be made with a hand mixer?

    • Jaclyn

      Jaclyn Bell

      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!

  • Nat

    These cookies came out perfect! We used all butter because we didn’t have vegetable oil. Thank you for sharing the recipe!

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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.

      • 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 :)

  • 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.

    • Jaclyn

      Jaclyn Bell

      I am honored that this is comparable to such a tried and tested recipe! Thanks Mary!

  • Gina

    Oops I almost forgot…. I also used 1/2 cup of coconut oil instead of the vegetable oil also.

    • Jaclyn

      Jaclyn Bell

      Sounds delicious, I will have to try coconut oil next time!

      • 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.