Picture a tray of buttery, ivory-gold cookies emerging from the oven, their tender edges just set and their tops softly matte, releasing a warm whisper of vanilla into the kitchen.
Imagine the first bite: delicate crumb that melts on the tongue, a gentle sweetness that feels like a hug on a gray afternoon.
These Amish Shortbread Cookies are comfort pared down to essentials—simple ingredients, steady technique, and a quiet promise of calm.
They matter to me because they’ve become my reset button; more than once, a quick batch has turned a chaotic day into a small celebration.
They’re perfect for busy weeknights when you crave something homemade without fuss, Sunday suppers that need a sweet, or a last-minute neighborly visit when a plate of cookies speaks louder than words.
When my son’s school bake sale moved up a day, this recipe saved us—twice.
Ready? Let’s cook!
Why You’ll Love It
- Uses pantry staples you likely already have on hand
- Delivers tender, melt-in-your-mouth crumb and buttery flavor
- Keeps its shape with a quick pre-bake chill
- Mixes up fast with minimal equipment or fuss
- Freezes beautifully for make-ahead treats
Ingredients
- 1 cup unsalted butter, softened — just pliable, not greasy-soft
- 1/2 cup granulated sugar — fine grain dissolves more evenly
- 1/4 cup powdered sugar, sifted — prevents lumps
- 1 teaspoon vanilla extract — pure, not imitation
- 2 cups all-purpose flour, spooned and leveled — avoid packing
- 1/4 teaspoon fine sea salt — enhances buttery flavor
Step-by-Step Method
Cream the Butter and Sugars
Soften butter until just pliable.
Beat unsalted butter with granulated and powdered sugars until light and smooth.
Scrape the bowl often to guarantee even mixing.
Avoid whipping too much air.
Aim for a pale, fluffy mixture that holds soft peaks.
Proper creaming sets the cookie’s tender texture and clean crumb without spreading.
Blend in the Vanilla
Add vanilla extract and mix just until combined.
Keep the mixer on low to prevent overaerating the dough.
Scrape down the bowl and beater to incorporate any stray butter-sugar mixture.
Guarantee the vanilla is evenly dispersed for balanced flavor.
Stop mixing as soon as it looks uniform and glossy.
Whisk the Dry Ingredients
In a separate bowl, whisk all-purpose flour with fine sea salt.
Break up any flour clumps and evenly distribute the salt.
Use a light hand to avoid compacting the flour.
Whisking guarantees consistent seasoning and an even crumb.
Set the dry mixture aside, ready to combine with the butter base.
Combine Wet and Dry
Add the dry ingredients to the butter mixture.
Mix on low just until a soft dough forms and no dry patches remain.
Avoid overmixing to prevent toughness.
Stop as soon as streaks disappear.
If needed, finish with a few folds by hand.
The dough should feel soft, cohesive, and not sticky.
Gently Bring Dough Together
Turn the dough onto a clean surface.
Knead very gently 2 to 3 times to bring it together.
Don’t overwork.
If crumbly, let it rest a few minutes so flour hydrates, then press together.
Aim for a smooth, pliable mass.
Keep handling minimal to preserve a delicate shortbread texture.
Portion and Shape
Divide dough into 24 equal pieces for even baking.
Roll each portion into a smooth ball between your palms.
Keep sizes consistent to ensure uniform doneness.
If the dough softens, pause and chill briefly.
Arrange shaped balls on parchment-lined sheets, ready for flattening next.
Flatten with Care
Press each dough ball gently to about 1/2 inch thick.
Use the bottom of a glass for smooth tops or a fork for a classic pattern.
Keep edges neat for clean lines.
Space cookies about 2 inches apart to allow minimal spread.
Straighten any uneven edges with your fingertips.
Chill to Set Shape
Refrigerate the trays for 15 to 20 minutes.
Chilling relaxes gluten and firms the butter, helping cookies hold their shape.
Extend chilling if your kitchen is warm.
This step improves definition and creates a tender, sandy bite.
Bake directly from chilled for best results.
Bake Until Just Set
Preheat oven to 325°F.
Bake one sheet at a time for 10 to 12 minutes.
Look for matte tops and set edges without browning.
Rotate the sheet if needed for even heat.
Avoid overbaking to keep the crumb delicate.
Remove when centers are dry to the touch.
Cool and Finish
Let cookies rest on the sheet for 5 minutes to set.
Transfer to a cooling rack to cool completely.
Dust warm cookies lightly with superfine sugar, if desired.
Cool fully before storing to maintain crisp edges.
Keep airtight up to a week, or freeze up to two months.
Ingredient Swaps
- Butter: Use cultured butter for tangier flavor, plant-based butter sticks (not tubs) for dairy-free, or ghee for a nuttier note (reduce salt slightly).
- Sugar: Swap granulated sugar with superfine sugar for a more tender crumb; use all light brown sugar for deeper caramel notes (cookies spread a touch more).
- Flour: Replace all-purpose with a 1:1 gluten-free baking blend (with xanthan gum) for GF; or use 50% rice flour for extra snap; avoid high-protein bread flour.
- Vanilla: Sub almond extract (use 1/2 amount) or vanilla paste; for budget, use imitation vanilla—add a pinch more salt to balance.
- Salt: If using salted butter, omit added salt; for flaky finish, sprinkle a tiny pinch of flaky sea salt after baking.
You Must Know
– Doneness • If edges stay pale and tops look matte but feel soft to the touch, pull the tray; carryover sets them in 5–7 minutes on the sheet.
Over-browned rims signal dryness—aim for no color or just a whisper of gold.
- Troubleshoot • If dough cracks when pressing, warm it in the bowl with clean hands for 20–30 seconds, then press again; slight warmth helps the fat plasticize so it binds flour without crumbling.
- Avoid • If butter feels glossy or leaves a sheen on fingers, it’s too warm; chill the formed portions 25–30 minutes so they hold shape—greasy dough spreads to >2.5 inches and bakes tough.
- Scale • For half-batch accuracy, weigh ingredients: butter 113 g, granulated sugar 50 g, powdered sugar 28 g, flour 240 g, salt 1 g; portion to 12 pieces at ~28–30 g each for uniform size and timing.
- Flavor Boost • For a toastier note, swap 10–15% of the flour (20–30 g) with fine rice flour or cornstarch; yields extra-fragile crumb and cleaner snap.
Finish warm cookies with 1–2 tsp superfine sugar per tray for a classic sandy finish.
Serving Tips
- Serve with hot tea, coffee, or cold milk for a classic pairing.
- Plate alongside fresh berries and a dollop of lightly sweetened whipped cream.
- Drizzle with melted dark chocolate and sprinkle with flaky sea salt.
- Sandwich two cookies with lemon curd or raspberry jam for a treat.
- Crumble over vanilla ice cream with a dusting of cinnamon sugar.
Storage & Make-Ahead
Store cookies airtight at room temperature up to 1 week.
In the fridge, they keep 10–12 days.
For make-ahead, refrigerate formed, unbaked dough disks up to 48 hours, or freeze them up to 2 months.
Bake from frozen, adding 1–2 minutes.
Baked cookies also freeze well for 2 months.
Reheating
For gentle reheating, warm cookies briefly.
Microwave 5–8 seconds wrapped in a paper towel.
Oven at 300°F for 4–6 minutes.
Stovetop in covered skillet on low 2–3 minutes.
Lancaster County Bake-Sales
When I warm a cookie and catch that buttery scent, I can’t help picturing Lancaster County’s bake-sales—tables draped in gingham, sun on mason jars of jelly, and neat rows of shortbread that melt like snowflakes on the tongue.
I hand you a napkin in my mind and say, taste how the butter speaks first, then the whisper of vanilla. You’d hear low chatter, horses clopping by, the cash box’s soft clink.
I love how the shortbread edges look pale as cream, never browned, just set—proof of patience and gentle hands. I watch elders wrap dozens in wax paper, tie them with twine, and offer seconds with a smile. One bite, and the day moves slower, sweeter, like honey finding light.
Final Thoughts
Give these tender Amish shortbread cookies a try—you’ll love how simple and buttery they are.
Feel free to tweak them with a pinch more salt, a sprinkle of sugar on top, or your favorite extract to make them your own!
Frequently Asked Questions
Can I Make These Cookies Gluten-Free Without Gritty Texture?
Yes—you can. I swap in a fine 1:1 gluten-free flour with xanthan, add 1 tablespoon cornstarch, and rest the dough 20 minutes. The dough relaxes, bakes tender, and crumbles like soft sand, buttery and delicate.
How Do High-Altitude Bakers Adjust Time and Temperature?
I raise the oven to 335–350°F, bake a minute or two longer, and chill dough well. I press slightly thicker, watch for matte tops, and keep pans cool—crisp edges, tender centers, mountain air whispering sweet.
What Mixer Speed Prevents Overworking the Dough?
Use low speed; I let the beaters whisper, not whip. I stop once the dough gathers, soft as damp sand. Your bowl should smell buttery, look matte, and feel tender—no smear, no shine, no elastic pull.
Are There Traditional Amish Variations or Shapes for Holidays?
Yes—at Christmas I press stars and hearts, sometimes thumbprint “wreaths” with jam; for Easter, simple rounds crosshatched; autumn brings leaf imprints dusted with sugar. I keep edges tidy, scents buttery-vanilla, and share warm plates by lamplight.
How Can I Package Them for Shipping Without Crumbling?
Nestle each cookie in tissue, double-wrap pairs back-to-back, then cushion in a snug tin with bubble wrap hugging the walls. I add parchment layers, fill every gap with peanuts, and box-within-a-box. They’ll arrive tender, intact, fragrant.
Amish Shortbread Cookies
Equipment
- 2 Mixing bowl
- 1 hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 2 Baking sheet
- 2 parchment paper sheet
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour spooned and leveled
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a mixing bowl, cream the softened butter, granulated sugar, and powdered sugar together until light and smooth.
- Beat in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms without dry patches.
- Turn the dough onto a work surface and gently knead 2 to 3 times to bring it together without overworking.
- Portion the dough into 24 equal pieces and roll each into a smooth ball.
- Place the dough balls on the prepared sheets, spacing them about 2 inches apart.
- Gently press each ball with the bottom of a glass or the tines of a fork to about 1/2 inch thick.
- Chill the trays in the refrigerator for 15 to 20 minutes to help the cookies hold their shape.
- Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops look matte but not browned.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
