Soft Amish Sugar Cookies are wonderfully puffy, chewy, melt in your mouth delicious, and best of all they are no-roll! You can enjoy these sugar cookies anytime with this simple and foolproof recipe!
These cookies remind me of my Cream Cheese Snickerdoodle recipe. They’re pillowy soft, puffy, not overly sweet, and literally melt in your mouth! This is a really nice sugar cookie recipe without having to roll out the dough! Super easy!!
SOFT AMISH SUGAR COOKIES
- Butter – For a chewy cookie you want to use melted butter. For cakey cookies, you use softened (room temperature) butter. You can use either in this recipe. After testing, I prefer 1/2 cup melted and 1/2 cup soft for this recipe. Additionally, you need to use real butter, not margarine. You can use either salted or unsalted. I used salted.
- Flour – You need to use all-purpose flour for these cookies, sifted then measured correctly.
- Flavorings – I prefer pure almond extract for these cookies. If you don’t have almond extract you can use pure vanilla extract.
- Cream of tartar – Basically, this ingredient keeps cookies soft. (Technically, the scientific explanation, cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness.) You can find it here or with the baking ingredients and spices in the store.
CAN I FREEZE THE DOUGH?
Absolutely! This dough is perfect for freezing and baking later.
Method: Using a spring-release cookie or ice cream scoop to shape the dough then freeze the balls on a baking sheet. My spring release scoop holds 1 tablespoon of dough. Once frozen, place the dough balls in a freezer bag. Squeeze as much air out as you can and freeze.
To bake, get out as many balls as you want. Cookie dough can go straight from frozen to the oven! Simply bake the cookies about 2 to 3 minutes longer than if the cookie dough was chilled.
HOW LONG WILL SUGAR COOKIES LAST?
If you don’t frost your cookies, store the cookies in an airtight container at room temperature for 5 days. You can keep them longer but they won’t be as soft.
Frosted cookies will need to be stored in an airtight container in the refrigerator and will stay fresh for 7 days.
As well, you can freeze the cookie dough for two months.
TOOLS USED FOR MAKING COOKIE RECIPE:
MORE HOLIDAY COOKIES
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
- Hidden Rolo Snowball Cookies
Soft Amish Sugar Cookies
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Save To Your Recipe BoxIngredients
- 2 cups butter 1 cup softened to room temperature and 1 cup melted
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs at room temp
- 2 teaspoon almond extract or vanilla extract
- 4 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
FROSTING
- 2 tablespoons butter at room temp
- 2 tablespoons cream cheese at room temp
- 1 to 2 tablespoons heavy whipping cream can substitute whole milk
- ½ teaspoon pure almond extract
- 2 to 2.5 cups powdered sugar sifted, then measured
Instructions
- In the bowl of your electric mixer, beat the butter and sugars until combined. Stop mixer and scrape sides, combine again.
- Beat in eggs and vanilla. Stop the mixer and scrape sides, combine again. In another large bowl, whisk together flour, baking soda, and cream of tartar.
- In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Chill dough for at least one hour before baking.
- Line baking sheets with parchment paper or silicone baking mat.
- Using a spring-release scoop drop onto a silicone mat on a sheet pan. (My spring release scoop holds 1 tablespoon of dough.) Press dough slightly flat with your palm or the bottom of a glass.
- Bake at 350 for 11 to 13 minutes, or until edges and bottoms are very lightly browned.
- These are good for 5 days stored in an airtight container on the counter before they start drying out. If you frost with cream cheese frosting, you'll need to store them in the refrigerator.
- This cookie dough freezes great!
FROSTING
- Beat the butter and cream cheese until smooth.
- Add 1 cup of the sifted powdered sugar, whipping cream, and extract and mix until creamy.
- Slowly add the remaining powdered sugar and mix until smooth.
- Frost cookies and serve. Store in an airtight container in the refrigerator.
Nutrition
You can find more recipes at my Recipe Index and at Meal Plan Monday
Jillie says
What is the best size cookie scoop to use?
Paula says
For these cookies, I used a scoop that is 1 tablespoon.