Soft and Fluffy Sugar Cookies That Melt in Your Mouth

This recipe for Pennsylvania Dutch Soft Sugar Cookies is a top-notch choice for any baker. The soft, pillowy texture of these cookies will melt in your mouth, and the perfect blend of sugar, butter, and vanilla will make your taste buds dance with joy. Trust me; once you try this recipe, you’ll never go back to store-bought cookies again.

The Pennsylvania Dutch were renowned for their baked goods, and this recipe has been passed down through generations of bakers. These soft sugar cookies, also known as Amish sugar cookies or Dutch sugar cookies, have become a staple in many kitchens across Pennsylvania and beyond.

Whether you’re baking them for an event, gifting them to friends and family, or just enjoying them on your own, these soft sugar cookies are a perfect treat for any occasion. So, trust me when I say that this recipe is one that you don’t want to pass up!

Why You’ll Love This Recipe


Pennsylvania Dutch Soft Sugar Cookies
Pennsylvania Dutch Soft Sugar Cookies


If you’re looking for a new addition to your baking repertoire, then look no further than this Pennsylvania Dutch Soft Sugar Cookies recipe. Let me tell you why you’re going to love it.

Firstly, there’s nothing quite like biting into a soft, pillowy sugar cookie. And these aren’t just any sugar cookies – they’re Pennsylvania Dutch soft sugar cookies. This means they’re particularly special and unique – much like the people who created them.

The Amish and Mennonite communities of Pennsylvania are known for their delicious baked goods, and these sugar cookies are no exception. They’ve been passed down through generations of families, each one adding their own twist and making them even more delicious.

Secondly, this recipe is incredibly easy to follow. Even if you’re not a particularly confident baker, you’ll be able to make these cookies with ease. All the ingredients are readily available in your local supermarket, and the directions are clear and concise.

Finally, not only are these cookies incredibly delicious, but they’re also incredibly versatile. You can enjoy them with a cup of tea or coffee for an afternoon treat or dress them up with some frosting for a special occasion.

In short, if you want a recipe that’s foolproof and utterly delicious, this Pennsylvania Dutch Soft Sugar Cookies recipe is the way to go.

Ingredient List


 Bite into a fluffy, golden brown Pennsylvania Dutch Soft Sugar Cookie.
Bite into a fluffy, golden brown Pennsylvania Dutch Soft Sugar Cookie.


Here’s what you need for the Pennsylvania Dutch Soft Sugar Cookies Recipe:
Dry Ingredients:

  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/4 tsp of salt

Wet Ingredients:

  • 1 cup (2 sticks) of butter, softened to room temperature. You can use margarine instead if preferred.
  • 1 cup of granulated sugar
  • 2 large eggs, at room temperature
  • 1 tbsp of vanilla extract
  • 1/2 cup of buttermilk

Optional ingredients for variations:

  • Powdered sugar or cinnamon sugar to dust on top

Note that these measurements yield approximately 3 dozen cookies.


The Recipe How-To


 Check out how moist and chewy these cookies look!
Check out how moist and chewy these cookies look!



Now that we have all our ingredients ready, let’s get started with the recipe! Here is how you can make the Pennsylvania Dutch Soft Sugar Cookies.

Step 1: Creaming the Butter and Sugar

The first step in making these delicious cookies is to cream together 1 cup of softened butter or margarine with 1 cup of granulated sugar until it becomes light and fluffy. For best results, use a standing electric mixer fitted with a paddle attachment or a hand-held mixer.

Tip: Allow your butter or margarine to reach room temperature before using it, for easier and smoother mixing.

Step 2: Adding the Eggs, Vanilla, and Buttermilk

Next, add 2 large eggs to the creamed mixture, one at a time, beating well after each addition. Followed by adding 1 tsp of vanilla extract, beat them again until smooth.

In a separate bowl or measuring cup, mix together 1/4 cup of buttermilk with 1 teaspoon baking soda then slowly pour into the beaten mixture.

Step 3: Sifting and Combining the Dry Ingredients

Sift together 3 cups of all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in another bowl. Then gradually add this dry ingredients mixture to the wet mixture while stirring it continuously.

Note: To avoid having lumps in your cookie dough that may lead to a dry taste or texture, we advise sifting the dry ingredients beforehand.

Step 4: Forming and Baking the Dough

Form small balls out of the dough by scooping them out using a cookie dough scooper or any spoon available. Roll each ball in some granulated sugar until they are coated then flatten them slightly on a baking sheet lined with parchment paper. Leave some space between each flattened ball to give enough room for expansion while baking.

Bake your cookies for about 10-15 minutes at 375°F (190°C), until they turn slightly golden on the edges only.

Pro tip: To achieve perfect results with each batch, do not over-bake as this will cause them to be too dry and hard in texture.

Step 5: Cool Down and Serve

After removing from the oven, allow these cookies to cool on a wire rack for a few minutes before serving or storing in an air-tight container.

Enjoy your freshly baked and soft Pennsylvania Dutch-style sugar cookies! You will fall in love with their melt-in-your-mouth goodness.


Substitutions and Variations


 These cookies are begging to be dunked into a cold glass of milk.
These cookies are begging to be dunked into a cold glass of milk.


One of the amazing things about this Pennsylvania Dutch Soft Sugar Cookies recipe is that it’s very versatile, and you can experiment with different ingredients to create your own unique versions of this classic treat. Here are some substitutions and variations that you can try out:

– Egg substitutes: If you’re allergic to eggs or prefer not to use them, you can replace each egg in the recipe with a flaxseed mixture consisting of 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the mixture sit for 5 minutes before adding it to the recipe.

– Butter or Margarine: If you don’t have butter on hand, you can use margarine as a substitute. However, keep in mind that margarine has a higher water content than butter, which may affect the texture of the cookies.

– Sugar: Although this recipe calls for granulated sugar, you can also use brown sugar or coconut sugar for a slightly different flavor.

– Flour: You can use all-purpose flour or cake flour in this recipe. If you’d like to make the cookies gluten-free, you can use almond flour or coconut flour instead.

– Buttermilk: If you don’t have buttermilk, you can use a mixture of regular milk and vinegar or lemon juice as a substitute. Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using it in the recipe.

– Flavors: You can play around with different flavors in this recipe by adding spices such as cinnamon or nutmeg, extracts such as almond or peppermint, or even citrus zest to give these soft sugar cookies an extra pizzazz.

Remember to keep track of any substitutions or changes you make so that you can adjust your measurements accordingly. By experimenting with these substitutions and variations ,you’ll be able to add your own special touch to this classic Pennsylvania Dutch Soft Sugar Cookies recipe

Serving and Pairing


 Satisfy your sweet tooth with these delectable sugar cookies.
Satisfy your sweet tooth with these delectable sugar cookies.


The perfect pair for these soft sugar cookies is a tall glass of cold milk. These cookies have that old-fashioned taste and can be served on any occasion such as a family gathering, picnic, or even as an afternoon snack with friends. The sweetness of these Pennsylvania Dutch Soft Sugar Cookies can be complimented best with a nice cup of tea, coffee or hot cocoa in the winter season.

For a more festive look on holidays, you can decorate these cookies with icing, sprinkles, or frosting. And they would make irresistible Christmas cookies! Additionally, the recipe allows for experimentation with various cookie cutter shapes for themed events such as Halloween, Easter, or Thanksgiving.

To serve these sweet treats to your guests, place them on a serving tray with parchment paper. Overcrowding can hinder the presentation; hence avoid layering them up too tightly when storing and plating them. Keep some extra powdered sugar nearby as it might melt in due course.

These cookies are pleasant to the pallet and easy to eat. Bite-sized and melt-in-your-mouth soft, they will have your guests almost begging for more servings. With their sweetness hitting just right without much effort, Pennsylvania Dutch Soft Sugar Cookies are the perfect treat for anyone from adults to children at any function or event.

Make-Ahead, Storing and Reheating


 A sprinkle of sugar adds an irresistible texture and sweetness to these classic cookies.
A sprinkle of sugar adds an irresistible texture and sweetness to these classic cookies.


As much as we would love to indulge in these Pennsylvania Dutch Soft Sugar Cookies right after baking, sometimes you need to make them ahead of time or store them for later. Fortunately, these cookies can be made ahead of time and stored easily without losing their soft texture.

To make these cookies ahead of time, simply follow the recipe and let them cool completely. Once cooled, store cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 2 months in the freezer. To reheat, let frozen cookies thaw at room temperature for a few hours before serving.

If you want to make the cookie dough ahead of time for later use, roll the dough into balls and place them on a cookie sheet lined with parchment paper. Freeze the dough balls until they are solid, then transfer them to an airtight container or freezer bag. This way, you can bake fresh cookies whenever the craving strikes!

These cookies are perfect for sharing with friends and family, but sometimes you might have some leftovers. To keep them fresh, store them in an airtight container or zip-lock bag at room temperature for up to 3 days. If you want to extend their shelf life even more, you can keep them in the fridge for up to a week.

To reheat already baked cookies, simply pop them into a preheated oven (350°F) for about 5 minutes. Reheating will make them soft again and melt-in-your-mouth delicious.

In conclusion, these Pennsylvania Dutch Soft Sugar Cookies are versatile that you can prepare and store ahead of time without losing its soft texture and melt-in-your-mouth taste. Keep them fresh by storing correctly or drop them in the oven for a quick reheating fix!

Tips for Perfect Results


 Even grandma will be impressed with how perfect these cookies turned out!
Even grandma will be impressed with how perfect these cookies turned out!


To help you achieve the best possible results when making Pennsylvania Dutch Soft Sugar Cookies, I have compiled some tips that you might find useful.

Firstly, for the perfect texture, it is important to use softened butter. Doing so means that the butter will blend with the sugar more easily and create a creamy texture with small air pockets that contribute to creating light and fluffy cookies. If you forget to take the butter out of the fridge ahead of time, beat it quickly in a mixer at low speed before starting the recipe.

Secondly, be mindful of your flour measurements. Too much flour can cause your cookies to turn out crumbly or dry, while too little flour can result in flat or thin cookies. To be sure that you’re using just the right amount, measure your flour carefully using a scale. If you do not have one, fluff up the flour in its container and use a spoon to scoop the flour into your measuring cup until it’s overflowing. Level off the top with a straight edge.

Thirdly, when measuring ingredients such as baking powder or baking soda, make sure you use leveled teaspoons or tablespoons for accurate measurement.

Fourthly, keep an eye on your oven temperature. Baking at too high of a temperature can cause your cookies to brown too fast on the outside while remaining uncooked on the inside. Checking your oven temperature with an independent thermometer is recommended since ovens can vary greatly in temperature.

It is also a good idea to rotate your cookie sheets halfway through baking for more even browning and to prevent hotspots that could burn specific areas of your cookies.

Finally, let the cookies cool before removing them from the sheet pan or stacking them up as they could break apart while still warm from baking. Once cooled, store them in an airtight container to maintain their softness and freshness.

By following these tips, you are well on your way to making old-fashioned Pennsylvania Dutch Soft Sugar Cookies that would melt in anyone’s mouth!

Bottom Line

In conclusion, this Pennsylvania Dutch Soft Sugar Cookies Recipe is perfect for any occasion. The recipe is easy to follow and yields soft, pillowy cookies with just the right amount of sweetness. Whether you are baking for your family or impressing your guests, this recipe won’t disappoint.

With several variations and substitution options available, you can make these cookies your own. Don’t be afraid to experiment and try new things to see what works best for you. And with make-ahead, storing, and reheating tips that I have provided, you can enjoy these cookies for days on end.

Lastly, I must say that these Amish Sugar Cookies bring a unique taste of old-fashioned traditions to your table. They are a staple of Pennsylvania Dutch cuisine and have been handed down from generation to generation. So when you bake these cookies, not only are you getting a tasty treat, but you’re also experiencing a little piece of history.

So go ahead, grab the ingredients and give this recipe a try. You’ll be glad you did!

Pennsylvania Dutch Soft Sugar Cookies

Pennsylvania Dutch Soft Sugar Cookies Recipe

These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Cookie and Brownie, Dessert, Drop Cookies, For Large Groups, Oven
Prep Time: 25 minutes
Cook Time: 10 minutes
Calories: 142.6kcal


  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 cup butter or 1 cup margarine
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup buttermilk
  • extra sugar, for sprinkling the tops


  • Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
  • Sift together flour, baking soda, baking powder and salt; set aside.
  • Cream together sugar and butter.
  • Add eggs one at a time and beat; then add the vanilla and beat.
  • Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
  • Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
  • Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
  • Wait just a minute and then remove from the cookie sheets and cool on a rack.
  • *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

Your Own Notes


Serving: 41g | Calories: 142.6kcal | Carbohydrates: 18.3g | Protein: 2.3g | Fat: 6.7g | Saturated Fat: 4.1g | Cholesterol: 30.7mg | Sodium: 188.7mg | Fiber: 0.4g | Sugar: 7.2g

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