Dessert: United States – Great Lakes United States (Ohio) – Ohio Amish Sugar Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (240 ml) (2 sticks) (8 oz (227 g)) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, approx. 3 1/2 oz (100 g) (total)
- 1/2 cup (120 g) sour cream
- 2 tsp (10 ml) vanilla extract
- 3 cups (360 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) whole milk (optional, to adjust dough)
- Additional granulated sugar for sprinkling, about 1/4 cup (50 g) (optional)

Show original ingredient measurements

- 1 cup (2 sticks) (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, approx. 100 g (total)
- 1/2 cup (120 g) sour cream
- 2 tsp (10 ml) vanilla extract
- 3 cups (360 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) whole milk (optional, to adjust dough)
- Additional granulated sugar for sprinkling, about 1/4 cup (50 g) (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Soft, cake-like sugar cookies with a tender crumb and simple, wholesome ingredients—an Amish-style classic that highlights butter, eggs, and a touch of sour cream for extra softness.

Regional Notes:
This Ohio/Amish variation emphasizes simplicity, traditional creaming and straightforward methods, producing a softer, almost cake-like cookie rather than a crisp, thin sugar cookie. Quality butter and eggs and a small amount of sour cream are used to achieve the characteristic tender texture common in Amish home baking.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl (or stand mixer fitted with paddle) cream the softened butter and 1 cup (200 g) granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the sour cream and vanilla until fully combined.
5. With the mixer on low, add the dry ingredients in two additions, mixing just until incorporated. If the dough seems very stiff, add up to 2 tbsp (30 ml) whole milk to reach a soft, scoopable but not sticky consistency.
6. Using a cookie scoop or tablespoon, portion dough into approximately 24 even balls (about 1 1/2 tbsp (20–22 g) each). Place balls 2 inches (5 cm) apart on the prepared baking sheets.
7. If desired, lightly flatten each ball with the bottom of a glass or your palm to about 1/2 inch (1.2 cm) thickness and sprinkle tops lightly with additional granulated sugar.
8. Bake in the preheated oven 10–12 minutes, or until the edges are just set and the tops are pale golden—centers should remain soft for the cake-like texture.
9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.

Short Description:
Soft, cake-like sugar cookies with a tender crumb and simple, wholesome ingredients—an Amish-style classic that highlights butter, eggs, and a touch of sour cream for extra softness.

Regional Notes:
This Ohio/Amish variation emphasizes simplicity, traditional creaming and straightforward methods, producing a softer, almost cake-like cookie rather than a crisp, thin sugar cookie. Quality butter and eggs and a small amount of sour cream are used to achieve the characteristic tender texture common in Amish home baking.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
2. In a medium bowl whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl (or stand mixer fitted with paddle) cream the softened butter and 1 cup (200 g) granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Mix in the sour cream and vanilla until fully combined.
5. With the mixer on low, add the dry ingredients in two additions, mixing just until incorporated. If the dough seems very stiff, add up to 2 tbsp (30 ml) whole milk to reach a soft, scoopable but not sticky consistency.
6. Using a cookie scoop or tablespoon, portion dough into approximately 24 even balls (about 1 1/2 tbsp / 20–22 g each). Place balls 2 inches (5 cm) apart on the prepared baking sheets.
7. If desired, lightly flatten each ball with the bottom of a glass or your palm to about 1/2 inch (1.2 cm) thickness and sprinkle tops lightly with additional granulated sugar.
8. Bake in the preheated oven 10–12 minutes, or until the edges are just set and the tops are pale golden—centers should remain soft for the cake-like texture.
9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.