These soft Amish sugar cookies are made with butter, oil, sugar, flour, and eggs—and they absolutely melt in your mouth.
So. There’s a cookie story I have to tell you. I wasn’t planning on making cookies. It was a Wednesday. I was grumpy, wearing fuzzy socks that didn’t match, and had no intention of turning on the oven. But then I remembered a recipe someone scribbled for me on a napkin at a church bake sale—something about Amish sugar cookies that “melt in your mouth,” whatever that meant.
I didn’t expect much. I just needed something sweet to distract me from, you know, life. So I made them. Half out of curiosity, half because I had exactly one stick of butter left and no chocolate chips. And let me tell you: I took one bite, and just stood there—no plate, no milk, no dignity—absolutely stunned. These cookies weren’t showy or dramatic. They weren’t covered in frosting or stuffed with candy.
But they were perfect.
Soft, fluffy, a little crispy at the edge if you get them out at just the right time. And buttery in a way that almost felt… nostalgic? Like something your grandma would’ve made if your grandma was secretly running a bakery out of her farmhouse kitchen.
Anyway, I’ve made them a few dozen times since then. And every single time, someone says, “Wait… what are these?” They look plain, sure—but they taste like a hug. A very buttery, very vanilla-scented hug. And honestly? That’s all I want from a cookie most days.
Why You’ll Love This Melt-in-Your-Mouth Amish Sugar Cookies Recipe?
First of all, they’re easy. No chilling, no rolling, no cookie cutters, no delicate piping of royal icing while questioning your life choices. These Melt-in-Your-Mouth Amish Sugar Cookies are the kind of cookies you can throw together on a Tuesday night when you’ve had enough of the world and just need your house to smell like hope.
But let’s talk texture. They’re soft—like, really soft. But not cakey. Just that barely-there, airy texture that somehow still holds together in your hand. They practically dissolve on your tongue. You know those overly sweet, gritty sugar cookies that leave you chewing forever? These aren’t that.
Flavor-wise? Vanilla-forward. But not in a “I dumped a gallon of extract” way. More like… gentle. Familiar. Comforting. And there’s just the tiniest tang from the cream of tartar that keeps things interesting. You probably won’t even notice it unless you’re a food nerd like me.
Ingredient Notes:
So the best part? You probably already have everything you need to make these. Let’s walk through it—with commentary, of course.
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Butter – Real butter. Softened, not melted. I usually grab salted because I forget to buy unsalted. Works fine. The Amish probably did the same.
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Vegetable oil – Yup, oil. You’d think it’d make the cookies greasy, but nope. It’s what gives them that soft, almost “how-is-this-holding-together?” feel.
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Granulated + powdered sugar – I know, it sounds weird to use both. But trust the process. Powdered sugar makes the dough so light, it’s like baking with a cloud.
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Eggs – Just two. For structure, richness, and all that baking science magic.
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Vanilla extract – I’ve used the cheap stuff and the fancy stuff. It all works. The good stuff just gives it a little more warmth.
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Flour – Good old all-purpose. Nothing fancy. Don’t overmeasure or your cookies will be sad.
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Baking soda + cream of tartar – This is the heart of it. The combo lifts the dough just enough and adds a subtle tangy note. Don’t skip the cream of tartar unless you’re really desperate (and even then, text a neighbor).
How To Make Melt-in-Your-Mouth Amish Sugar Cookies?
Step 1: Preheat your oven.
Set it to 375°F. And if you forget to line your baking sheet until after the dough’s ready (been there), that’s okay. Just lightly grease it or use parchment if you’ve got it.
Step 2: Mix the wet stuff.
Beat the butter, oil, granulated sugar, and powdered sugar in a big bowl. It should be creamy but not totally fluffy. If it looks a little glossy, that’s fine. You’re not trying to win The Great British Bake Off here.
Step 3: Add the eggs and vanilla.
Beat again. This is when the dough starts to smell like something you want to eat raw (and maybe do).
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Step 4: Mix the dry stuff.
In another bowl, whisk together your flour, baking soda, and cream of tartar. You could sift it if you’re fancy. I never do.
Step 5: Combine.
Add the dry to the wet in stages. I do this in three scoops with a spatula because I once dumped the entire bowl in and sent flour flying across the kitchen. Live and learn.
Step 6: Drop the dough.
Use a teaspoon or cookie scoop and drop rounded spoonfuls onto your baking sheet. Don’t press them down—they spread gently and keep their shape beautifully.
Step 7: Bake for 8–11 minutes.
This part is crucial: you want them just barely golden on the edges. If the tops are brown, they’re overbaked. Still good, but you’ll lose that melt-in-your-mouth vibe.
Step 8: Cool, sort of.
Let them sit for a couple of minutes on the tray, then transfer to a cooling rack. Or your mouth. I’m not here to judge.
Storage Options:
These cookies stay soft for days in an airtight container. I’ve left them out for five days once (okay, forgot about them), and they were still soft. It’s like magic.
Freezer? Totally. Just freeze the baked cookies in a container or bag. Or freeze the dough as pre-scooped balls. That way you can bake off two or three when the craving hits. (Midnight cookie, anyone?)
Variations and Substitutions:
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Add sprinkles – I mean, why not?
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Almond extract – Swap half the vanilla for almond for a nostalgic bakery twist.
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Lemon zest – Adds brightness without being lemon cookies.
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Dust with powdered sugar – Makes them look extra sweet. Literally.
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Drizzle with chocolate – For when you’re feeling a little extra.
What to Serve with Melt-in-Your-Mouth Amish Sugar Cookies?
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A mug of tea, especially something cozy like chamomile or chai.
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Coffee, obviously. Bonus if it’s a lazy Saturday morning.
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Vanilla ice cream. Trust me—two cookies, a scoop in the middle. Life-changing.
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Or nothing. Just sit at your kitchen counter and eat them warm from the rack. That’s the move.
Frequently Asked Questions:
Do I need the cream of tartar?
Yes. I mean, technically the cookies will still exist without it. But they won’t have that same texture or subtle tang. So yeah—try to include it if you can.
Can I make the dough ahead?
Totally. It holds up great in the fridge for a day or two. Just let it sit out for 15 minutes before scooping, or your arm will get a workout.
Why both sugars?
It’s all about texture. The powdered sugar lightens things up, while the granulated gives it a slight crisp edge. The combo just works.
Okay, friend. That’s my story. These Melt-in-Your-Mouth Amish Sugar Cookies have become a staple in my kitchen, and honestly? I hope they make it into yours too. Whether you bake them for a holiday, a breakup, or just because it’s Thursday and the week’s been weird, I promise they’ll show up for you.
Try them, tweak them, share them (or hide a few—we all do it). And if you do make them? Tell me how it goes. I want to hear your cookie story too.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Melt-in-Your-Mouth Amish Sugar Cookies
Ingredients
- 1 c butter softened
- 1 c vegetable or canola oil
- 1 c granulated sugar
- 1 c powdered sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 4 1/2 c all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Mix Wet Ingredients: In a large bowl. Beat together softened butter, oil, granulated sugar, and powdered sugar. Until smooth. Then, add eggs and vanilla extract. Continuing to beat. Until well incorporated.
- Combine Dry Ingredients: In another bowl. Whisk together all-purpose flour, baking soda, and cream of tartar.
- Merge Mixtures: Gradually add the dry ingredients. To the wet mixture. Beating until just combined to form a fluffy, light dough.
- Shape Cookies: Drop dough by rounded teaspoonfuls onto your prepared baking sheets. Spacing them out. To allow for spreading.
- Bake: Place in the oven and bake for 8-11 minutes. Or until the cookies' edges and bottoms. Are lightly browned.
- Cool: Transfer the cookies to wire racks. To cool down before serving. Enjoy your Melt-in-Your-Mouth Amish Sugar Cookies!
Notes
- Flour Swap: Replace the all-purpose flour. With your favorite gluten-free flour blend. Look for one that's designed to be a 1:1 substitute. This type of blend usually contains a mix of rice flour, potato starch, and xanthan gum. Which helps mimic the texture. And structure of traditional flour.
- Check Your Labels: While most baking ingredients are naturally gluten-free. It’s crucial to read labels carefully. Ingredients like vanilla extract. And powdered sugar can sometimes contain gluten. Depending on how they’re processed. Opt for brands that certify their products as gluten-free.
- Dough Consistency: Gluten-free dough. Can sometimes be a bit more finicky. If your dough feels too sticky. Don't hesitate to add a little more flour blend. Conversely, if it's too dry. A splash of milk (dairy or plant-based). Can bring it back to the right consistency.
- Baking Time Adjustments: Keep an eye on your cookies. As they bake. Gluten-free treats can sometimes bake faster. Or slower. Depending on the flour blend used. The goal is still those lightly golden edges. And a soft center.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Hi! Could I use gluten free flour instead?
Yes, you can use gluten-free flour in this recipe! Just substitute the all-purpose flour with a gluten-free 1:1 flour blend. Be sure to check that the other ingredients, like vanilla extract and powdered sugar, are gluten-free as well. If the dough feels a bit sticky, you can add a little more gluten-free flour, or if it’s too dry, a splash of milk should help. Enjoy your gluten-free Amish Sugar Cookies!