Amish Christmas cookies are simple, homey, and designed for sharing with big families and church friends during the holiday season. They lean on pantry staples, gentle spice, and buttery doughs rather than flashy decorations, capturing the quiet joy of an Amish Christmas gathering.
Amish Christmas Cookie Tradition
In many Amish homes, Christmas is celebrated without electric lights, store-bought décor, or commercial fanfare, so the baking becomes a central expression of joy and hospitality. Plates of assorted cookies are shared with neighbors, passed around after church, or set out for large family suppers, often alongside homemade breads, pies, and candies. Common Amish-style Christmas cookies include soft sugar cookies, spiced molasses cookies, and buttery sandwich cookies filled with jam or a simple frosting.
Amish bakers emphasize consistency and practicality: recipes that can be doubled easily, use ingredients already on hand, and hold up well in tins or stacked on trays. Children often help cut the cookies into simple shapes—stars, hearts, and circles—while adults handle the rolling, baking, and icing. Decoration tends to be modest, such as a thin glaze, a sprinkle of sugar, or a touch of colored sanding sugar rather than elaborate piped designs.
Amish Christmas Sugar Cookies Recipe
This recipe makes a soft, tender Amish-style sugar cookie that holds its shape and stays moist for days—perfect for gifting and holiday cookie plates.
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract (or half vanilla, half almond)
- ½ cup sour cream or buttermilk
- 3½ cups all-purpose flour, plus extra for rolling
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Simple Glaze
- 2 cups powdered sugar
- 3–4 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Optional: a few drops of almond extract, sprinkles or sanding sugar
Instructions
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and sour cream or buttermilk.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. The dough should be soft but not sticky; add a spoonful of flour if needed.
- Divide the dough into two discs, wrap, and chill for at least 1–2 hours (or overnight) so it rolls easily and keeps its shape.
- Preheat the oven to 350°F (177°C). On a lightly floured surface, roll the dough to about ¼ inch thickness. Cut into simple shapes with cookie cutters and place on parchment-lined baking sheets.
- Bake 8–10 minutes, just until the edges look set and the bottoms are lightly golden; the tops should remain pale for a soft cookie. Cool completely on racks before glazing.
- For the glaze, whisk the powdered sugar, milk or cream, and extracts until smooth and pourable. Dip or drizzle over cooled cookies and decorate with a light sprinkle of sugar or sprinkles if desired. Let the glaze set before stacking or storing.
Variations for a Cookie Plate
To build a full Amish-style Christmas cookie plate, you can take this base recipe and make a few easy variations:
- Add 1–2 teaspoons of cinnamon and a pinch of nutmeg to the dough for a lightly spiced Christmas cookie.
- Sandwich two cookies with a smear of jam or a thick buttercream for a more festive treat.
- Swap part of the flour for finely ground oats for a heartier, farmhouse-style texture.