Tender, buttery sugar cookies with just the right balance of sweetness—soft on the inside with a delicate crisp edge. Perfect for holidays, cut-out shapes, or everyday snacking.

Why You’ll Love This Recipe

• Simple, wholesome ingredients with authentic Amish charm

• Soft and chewy texture with crisp, sugary edges

• Easy to roll and cut into festive shapes

• Great for gifting, bake sales, or family gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ¾ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar (plus extra for rolling)

• 1 egg

• 2 tsp vanilla extract

• Optional: 1 tsp almond extract

Directions

1. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.

2. Cream butter & sugar: In another bowl, beat butter and sugar until light and fluffy.

3. Add egg and extracts: Mix in egg, vanilla (and almond, if using) until combined.

4. Combine dough: Gradually add dry mixture until a soft dough forms.

5. Chill dough: Divide dough in half, wrap in plastic, and chill for at least 1 hour.

6. Roll and shape: Preheat oven to 350 °F. Roll dough out on a floured surface to about ⅛″ thick. Roll in granulated sugar for sparkle. Cut into shapes and place 1″ apart on parchment‑lined sheets.

7. Bake: 8–10 minutes, until edges are just golden.

8. Cool: Let cookies rest for a minute before transferring to a rack to cool completely.

Servings and timing

Makes: about 3 dozen (depends on shape size)
Prep time: 15 minutes (plus 1-hour chill)
Cook time: 8–10 minutes per batch
Total time: ~1 hour 30 minutes (includes chilling & baking)

Variations

• Citrus twist: Add 1 tsp lemon or orange zest to dough

• Spiced version: Stir in ½ tsp cinnamon or nutmeg

• Frosted cookies: Top cooled cookies with simple glaze or icing sugar

• Chocolate-dipped: Dip half the cookie in melted dark or white chocolate

• Sprinkle-coated: Use colored sanding sugar before baking

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving—no reheating needed.

FAQs

Can I skip chilling the dough?

Chilling helps prevent spreading and makes the dough easier to cut—but you can bake immediately, though cookies may be flatter.

Are these cookies soft or crisp?

They’re soft in the center with lightly crisp edges—adjust baking time slightly for desired texture.

Can I use margarine instead of butter?

Butter gives the classic flavor and texture; margarine may make cookies less rich and cause more spread.

Do I need almond extract?

No—it’s optional, but adds a subtle nuttiness that complements the sweetness.

Can I make the dough ahead of time?

Yes—prepare dough, wrap, and freeze for up to a month. Thaw overnight before rolling and baking.

How do I prevent cookie cracking?

Ensure dough is evenly chilled and rolled at consistent thickness (⅛″).

What flour works best?

All-purpose flour is ideal. Whole wheat pastry flour can be used for a nuttier taste.

Can I make gluten-free dough?

Yes—substitute with a cup-for-cup gluten-free flour blend with xanthan gum.

Can I double the recipe?

Absolutely—double ingredients and divide dough for easier rolling and shaping.

What’s the best way to store decorated cookies?

Let icing dry thoroughly before stacking with parchment layers between to avoid sticking.

Conclusion

These Amish Sugar Cookies are simple yet elegant—perfect for any occasion and easy to customize with flavors or decorations. With their tender texture and buttery sweetness, they’re destined to become a beloved classic in your baking rotation!