Soft Amish cinnamon sugar cookies are irresistibly tender and melt in your mouth with every bite. Coated in a sweet cinnamon-sugar mix, they offer the perfect balance of warmth and sweetness. These classic cookies are a simple yet delightful treat for any occasion.
Amish cookies are traditional, homemade treats that reflect the simplicity and quality of Amish baking. Made with basic pantry ingredients, these cookies are known for their soft, melt-in-your-mouth texture and subtle sweetness, making them a comforting favorite. What makes them special is their ability to transform humble ingredients into something truly delightful.
Taking these classic Amish cookies to the next level, we roll them in a cinnamon-sugar mixture before baking, creating Amish Cinnamon Sugar Cookies. This extra step adds a warm, spiced crunch that perfectly complements the soft, tender center, making these cookies an irresistible twist on a beloved classic.
Why are these the best cookies
- Incredible Softness: The combination of butter and oil creates a cookie that’s perfectly soft and tender, with a melt-in-your-mouth texture that’s hard to resist.
- Cinnamon-Sugar Coating: Rolling the dough balls in cinnamon sugar adds a sweet, spiced crunch to every bite, perfectly complementing the soft cookie interior.
- Balanced Sweetness: The mix of granulated and powdered sugar provides the ideal level of sweetness without being overwhelming, making these cookies enjoyable any time of the day.
- Chilled Dough for Perfect Shape: Chilling the dough before baking ensures that the cookies hold their shape beautifully, preventing them from spreading too much and maintaining their delightful texture.
Key Ingredients and Substitutes
- Butter: Adds richness and flavor. You can substitute with margarine or coconut oil for a dairy-free option.
- Cooking oil keeps the cookies soft and moist. Melted coconut oil or another neutral-flavored oil, such as canola or vegetable oil, can be used instead.
- Granulated sugar sweetens the cookies and adds a slight crispness. Brown sugar works, too, for a deeper, more caramel-like flavor.
- Powdered sugar contributes to the tender texture of the cookies. You can use granulated sugar if needed, though the cookies might be slightly less soft.
- Vanilla extract enhances the overall flavor. Almond extract or another flavor extract can be used for a different taste.
- Egg binds the ingredients together and adds moisture. For a vegan option, use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water).
- All-purpose flour provides structure to the cookies. A gluten-free flour blend can be substituted for a gluten-free version.
- Baking soda helps the cookies rise slightly. You can use one teaspoon of baking powder if you don’t have baking soda.
- Salt balances the sweetness. A pinch of sea salt can be used or omitted if using salted butter.
- Cream of tartar adds a slight tang and soft texture. Lemon juice or white vinegar (1 teaspoon) can mimic the acidic effect.
- Cinnamon (for rolling): Adds warm, spicy flavor to the cookies. Pumpkin spice or nutmeg can be used for a different flavor twist.
- Sugar (for rolling): Adds sweetness and a crunchy coating. Brown sugar can be used to add a deeper flavor to the coating.
Step-by-step: Amish Cinnamon Sugar Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream the butter, oil, sugar, and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling the dough helps the cookies maintain their shape during baking.
- Oven: Preheat your oven to 350°F /175°C and line a baking tray with parchment paper.
- Prepare Cinnamon Sugar: Mix the cinnamon and sugar in a small bowl.
- Form Cookies: Once the dough is chilled, use a cookie scoop or tablespoon to scoop out dough, roll it into balls, and roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place the coated dough balls on the prepared baking tray, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are set but the cookies remain soft and slightly underbaked in the center.
- Cool: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Soft Amish Cinnamon Sugar Cookies
Soft Amish cinnamon sugar cookies are irresistibly tender and melt in your mouth with every bite. Coated in a sweet cinnamon-sugar mix, they offer the perfect balance of warmth and sweetness. These classic cookies are a simple yet delightful treat for any occasion.
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Ingredients
- ½ cup (113 g) Unsalted butter softened
- ½ cup (112 g) Cooking oil
- ½ cup (100 g) Granulated sugar
- ½ cup (60 g) Powdered sugar
- 1 tsp Vanilla extract
- 1 large Egg
- 2 cups (250 g) All-purpose flour
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ tsp Cream of tartar
- 2 tbsp (16 g) Cinnamon
- ½ cup (100 g) Granulated sugar
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream the butter, oil, sugar, and powdered sugar until light and fluffy. Mix in the egg and vanilla extract until well combined.½ cup Unsalted butter, ½ cup Cooking oil , ½ cup Granulated sugar, ½ cup Powdered sugar, 1 tsp Vanilla extract, 1 large Egg
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar.2 cups All-purpose flour, ½ tsp Baking soda, ¼ tsp Salt, ½ tsp Cream of tartar
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling the dough helps the cookies maintain their shape during baking.
- Oven: Preheat your oven to 350°F /175°C and line a baking tray with parchment paper.
- Prepare Cinnamon Sugar: Mix the cinnamon and sugar in a small bowl.2 tbsp Cinnamon , ½ cup Granulated sugar
- Form Cookies: Once the dough is chilled, use a cookie scoop or tablespoon to scoop out dough, roll it into balls, and roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place the coated dough balls on the prepared baking tray, spacing them about 2 inches apart. Bake in the preheated oven for 8-10 minutes or until the edges are set, but the cookies remain soft and slightly underbaked in the center.
- Cool: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Dough: Don’t skip chilling the dough. It helps the cookies maintain shape and ensures the perfect soft texture when baked.
- Measure Flour Correctly: Use the spoon-and-level method to measure the flour. Too much flour can make the cookies dense instead of soft.
- Roll Thoroughly in Cinnamon Sugar: Make sure each dough ball is thoroughly coated in the cinnamon sugar mixture for that signature sweet and spiced exterior.
- Use a Cookie Scoop: Use a cookie scoop to make uniform-sized cookies that bake evenly. This also helps maintain consistency in texture.
- Avoid Overbaking: When you take these cookies out of the oven, they should remain soft and slightly underbaked in the center. They will continue to set as they cool on the baking tray.
- Store Properly: Store your cookies in an airtight container to keep them soft and fresh. You can also add a slice of bread to the container to help maintain moisture.
Nutrition
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Tips for Success
- Chill the Dough: Don’t skip chilling the dough. It helps the cookies maintain their shape and ensures the perfect soft texture when baked.
- Measure Flour Correctly: Use the spoon-and-level method to measure the flour. Too much flour can make the cookies dense instead of soft.
- Roll Thoroughly in Cinnamon Sugar: Make sure each dough ball is thoroughly coated in the cinnamon sugar mixture for that signature sweet and spiced exterior.
- Use a Cookie Scoop: For uniform-sized cookies that bake evenly, use a cookie scoop. This also helps maintain consistency in texture.
- Avoid Overbaking: These cookies should remain soft and slightly underbaked in the center when you take them out of the oven. They will continue to set as they cool on the baking tray.
- Store Properly: To keep your cookies soft and fresh, store them in an airtight container. You can also add a slice of bread to the container to help maintain moisture.
more recipes with cinnamon
- Cinnamon Sugar Blondies
- Moist Cinnamon Swirl Cake
- Apple Turnovers with Puff Pastry and Cinnamon Glaze
- Cinnamon Apple Mousse Recipe
- Cinnamon Apple Cake with a Buttery Swirl
Frequently asked questions
Yes, you can prepare the dough and chill it in the refrigerator for up to 2 days. Let it come to room temperature before rolling and baking for the best results.
Store the cookies in an airtight container at room temperature. They should stay soft and fresh for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months.
Absolutely! After rolling the dough balls in the cinnamon sugar, you can freeze them. Place them on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding an extra minute to the baking time.
Chilling the dough helps solidify the fats, which prevents the cookies from spreading too much during baking. It also enhances the flavor and texture, making the cookies softer and more tender.
If you don’t have cream of tartar, you can substitute it with one teaspoon of lemon juice or white vinegar. This will provide the necessary acidity to achieve the soft texture of the cookies.
Yes, you can experiment with other spices like pumpkin spice, nutmeg, or even a mix of spices for a different flavor profile. However, the classic cinnamon-sugar combination is what gives these cookies their signature taste.
I have not tested it, but you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 replacement that includes a binding agent like xanthan gum for the best texture.
If your cookies spread too much, the dough might be too warm or not chilled long enough. Make sure to chill the dough for at least 1 hour, and ensure your butter is softened but not melted when mixing the dough.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
These are hands down the BEST cinnamon cookies I’ve ever made!!!! Thank you for sharing
Thank you Missy!