Go Back
Irresistible Homemade Amish Sugar Cookies

Irresistible Homemade Amish Sugar Cookies You'll Crave Forever

Discover the deliciousness of Irresistible Homemade Amish Sugar Cookies that melt in your mouth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Provides structure; substitute with gluten-free flour if needed.
  • 2 teaspoons baking powder Acts as a leavening agent for a light and airy texture; ensure freshness for best results.
  • 1 cup unsalted butter Adds richness and flavor; use softened butter for easy mixing.
  • 1 cup granulated sugar Provides sweetness; you can use brown sugar for added depth.
  • 2 large eggs Bind the ingredients and add chewiness; room temperature eggs work best for seamless blending.
  • 2 teaspoons vanilla extract Enhances the cookie flavor; substitute with almond extract for a tasty twist.
For Customizations
  • 1 cup chocolate chips Add for extra sweetness and texture; a favorite mix-in for many.
  • 1/2 cup nuts Include walnuts or pecans for a delicious crunch; they complement the buttery flavor beautifully.
  • 1 tablespoon lemon zest Add for a refreshing citrus twist; a great way to brighten up the cookies.

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheets
  • Parchment paper

Method
 

How to Make Irresistible Homemade Amish Sugar Cookies
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the all-purpose flour and baking powder until well combined.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about three minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated.
  6. Scoop tablespoons of dough onto ungreased cookie sheets, spacing them about two inches apart.
  7. Bake for 10-12 minutes until the edges are lightly golden. The centers should remain soft.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Optional: Drizzle with icing for an extra sweet touch.