Vintage Amish Sugar Cookies
There’s something about these Vintage Amish Sugar Cookies that instantly brings back memories of grandma’s kitchen—warm sunlight filtering through lace curtains, the gentle hum of chatter, and that unmistakable smell of vanilla and sugar baking in the oven. These cookies aren’t just sweet treats; they’re little bites of nostalgia, crafted from simple, wholesome ingredients that have been passed down through generations. They’re soft but sturdy, with just enough crisp on the edges, and the kind of cookie that pairs perfectly with a tall glass of milk or a cozy afternoon by the fire. Trust me, once you make these, you’ll feel like you’ve time-traveled back to that magical moment when home just felt right.
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but so good!)
- ¼ cup buttermilk or whole milk
- Extra sugar for rolling
How I Make It
Step 1:
Start by preheating your oven to 375°F and lining two baking sheets with parchment paper—this helps prevent sticking and keeps the bottoms from getting too brown. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set this aside.
Step 2:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy—about 3 to 4 minutes with a handheld mixer or stand mixer. You’re aiming for pale and airy, which makes all the difference in texture.
Step 3:
Beat in the egg, then add the vanilla and optional almond extract. Alternate adding the dry ingredients and the milk, starting and ending with the flour mixture. This keeps the dough tender and balanced.
Step 4:
Once your dough comes together, scoop tablespoon-sized balls and roll them in a small bowl of extra sugar for that classic sparkle and crunch before placing them 2 inches apart on the baking sheets.
Step 5:
Bake for 10 to 12 minutes until the edges are just turning golden but the centers still look soft—this keeps them chewy and soft inside.
Step 6:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time allows them to set perfectly without crumbling.
Variations & Tips
- For a hint of spice, add ½ teaspoon cinnamon or nutmeg to the dry mix.
- Replace almond extract with lemon extract to brighten up the flavor.
- Use powdered sugar instead of granulated sugar for rolling if you prefer a less crunchy exterior.
- To keep cookies ultra-soft, store them in an airtight container with a slice of bread—it works like a charm!
- Don’t overbake! They might look a bit underdone in the centers, but they’ll firm up as they cool.
How I Like to Serve It
I love pairing these vintage sugar cookies with a cup of freshly brewed tea or a steamy mug of hot cocoa, especially during chilly afternoons. They’re perfect for passing around at holiday gatherings or tucking in lunchboxes for a sweet surprise. And honestly, they make a fantastic base if you want to dress them up with a simple glaze or a sprinkle of colored sugar for festive occasions.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the raw dough balls for up to 3 months; just bake straight from frozen but add a minute or two to baking time.
Closing: These Vintage Amish Sugar Cookies are a dependable, heartwarming recipe that always brings a little sweetness and smiles to the kitchen table.
