39 Reviews of Amish Sugar Cookies

From: Mrs. Jaye

On Jan 23, 2003

A light and fluffy cookie, not too sweet, just perfect. Flattened them with a potato masher and it gave them a nice design on top. Kids loved them. Will make again and again. Thanks for posting

From: Faffykins

On Jun 9, 2004

This is an easy, light, crispy cookie. And they look beautiful too. I experimented by using pure lemon or almond extract as well,which definitely gave them a nice flavor. I gave it four stars instead of five because I prefer a more dense, chewy cookie. If you like a crunchy, melt-in-your-mouth type cookie, this one's for you.

From: Charlotte J

On May 20, 2002

An excellent cookie and so tender. I thought we'd have to refrigerate the dough before forming into balls but it worked out ok without chilling. We used a small meatball (1-inch size) scoop and made about 5 dozen cookies.

From: HorseTrainer89

On Mar 11, 2007

My grandmother gave my this recipe years ago. The whole family absolutely loves them. I bake them every Christmas for the goody boxes I give out. I flatten them with a fork and top with sprinkles before baking. P.S. This dough freezes very well!

From: Carolyn Cracraft

On Oct 18, 2002

These are awesome. Very light and fluffy. I like my sugar cookies with lemon flavor, so I left out the vanilla and added the juice and grated rind of one lemon. Truly great cookies.

From: JoiesMama

On Oct 30, 2002

These are perfect!! They are literally the best sugar cookies I've ever had in my life! They cooked to perfection-not too soft, not too hard.

From: Connie K

On Mar 31, 2004

This cookie is very good. The texture is just perfect - tender, crisp, and short. This is a keeper I'll be making again! It made 7 dozen 'polite' sized cookies.

From: msm in Michigan

On May 18, 2004

I bake cookies and decorate cakes on the side. A customer requested sugar cookies with pink frosting. I used this recipe. It was so easy and came together very quick. I must admit I did try one, to make sure they tasted o.k., LOL. I will be using this recipe many times to come. Thank you for sharing this recipe.

From: Chef #903937

On Dec 15, 2008

Friends and family love these melt in your mouth cookies. I use butter rather than margarine. I also add 1/2 tsp of almond flavoring if I have it. I make sure I don't pack the flour when measuring. Rather than flattening the cookie dough, I prefer to let them flatten themselves while baking. Bake until set but not brown for about 9 minutes. Let cool on pan for a few minutes before removing to cool on paper towels. Sprinkle with powered sugar while still warm. So addictive. Love, love, love.

From: Marji

On Feb 10, 2003

Thank you for this one. They were very easy to make. I used a small scoop to form them, and the recipe made like 36 good-sized cookies. Delicately crispy on the outside, tender inside. Great. Also, I liked the idea of a recipe using oil instead of shortening--to cut back on trans-fat.