These Soft Amish Cinnamon Brown Sugar Cookies are thick and chewy with a light, melt-in-your-mouth texture. They feature slightly crisp edges and a tender, buttery center—perfect for cool weather or any time you crave a comforting cookie.
Looking for other sugar cookie options? Try my classic cut-out sugar cookies or pumpkin spice pressed sugar cookies.
Soft & Chewy Brown Sugar Cookies
A few years ago I shared a recipe for Soft Amish Sugar Cookies. I don’t claim these are strictly traditional Amish, but the name evokes cozy, simple baking—and that’s exactly the feel of these cookies.
This version is a slight twist on the original: I swapped in brown sugar for granulated sugar and stirred in plenty of cinnamon for warm, autumnal flavor.
How to Make Amish Brown Sugar Cookies
The method is almost identical to the original recipe, including the addition of a bit of vegetable oil alongside the butter for a softer crumb.
The batter is smooth and richly spiced with cinnamon.
Use a cookie scoop to drop rounded tablespoons of dough onto a lined baking sheet. I sometimes add sprinkles for a playful touch, though you can skip them if you prefer a more traditional, understated look.
These cookies bake up thick and soft in the center with slightly crispy, melty edges. The powdered sugar in the dough helps create that tender, slightly crisp exterior.
They satisfy fall sugar cookie cravings but are delicious year-round.
Amish Cinnamon Brown Sugar Cookies
5 from 2 reviews
- Author: Cookies & Cups
- Yield: 36 cookies 1x
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup vegetable oil
- 1 cup light brown sugar
- 1 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ tsp kosher salt
- 4½ cups flour
- *optional sprinkles to garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, vegetable oil, light brown sugar, and powdered sugar on medium speed until smooth. Add the eggs and vanilla, beating until incorporated and scraping the bowl as needed.
- Add the cinnamon, baking soda, cream of tartar, and salt, mixing on medium until combined.
- With the mixer on low, gradually add the flour until the dough comes together.
- Using a medium cookie scoop (about 2 tablespoons), drop rounded portions of dough onto the prepared baking sheet. If desired, add sprinkles now. Bake for 8–10 minutes, until the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.