Cherry Almond Amish Sugar Cookies are one of those irresistible treats you find yourself thinking about long after the last crumb disappears. Imagine soft, pillowy cookies studded with juicy maraschino cherries and crunchy almonds, delicately scented with almond extract for that nostalgic, comforting bakery aroma. They come together easily, and the combination of cherry and almond transforms each bite into the kind of homemade magic you want to share (if you can bear to part with them!). Whether you’re planning a festive cookie platter or a simple afternoon pick-me-up, these cookies deserve a permanent spot in your baking rotation.
Ingredients You’ll Need
The beauty of Cherry Almond Amish Sugar Cookies is their simplicity—each ingredient brings something special to the party and together, they create that signature chewy, tender texture and subtle sweetness that makes these cookies unforgettable.
- Unsalted butter: Softened butter gives the cookies their rich, buttery base and helps them turn out soft and tender every time.
- Vegetable oil: The secret ingredient for ultra-moist, melt-in-your-mouth cookies; just a splash and you’re set.
- Granulated sugar: Adds classic sweetness and keeps the texture light without making the cookies cloying.
- Powdered sugar: Blending this with granulated sugar ensures ultra-soft cookies with a delicate texture.
- Large eggs: Help bind everything together and add structure, so they hold their fantastic shape.
- Almond extract: Infuses every bite with a fragrant, irresistible almond flavor that pairs perfectly with cherries.
- All-purpose flour: The sturdy foundation that lets the cookies stay soft but never crumbly.
- Baking soda: Adds a subtle lift, so your cookies puff up slightly (no flat, sad cookies here!).
- Cream of tartar: Classic Amish sugar cookie secret for that signature tang and pillowy texture.
- Salt: Just a hint to balance the sweetness and enhance the other flavors.
- Chopped maraschino cherries: Make sure they’re well-drained and patted dry—these bring that gorgeous pink pop and juicy sweetness.
- Sliced almonds: Provide a lovely crunch and those nutty notes that pair so well with cherries.
How to Make Cherry Almond Amish Sugar Cookies
Step 1: Prep Your Baking Sheets
Start by lining your baking sheets with parchment paper and preheating your oven to 350°F (175°C). Getting everything ready ahead of mixing means your cookie dough will be perfectly portioned, and the cookies will bake evenly without sticking or excess spreading.
Step 2: Cream the Fats and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is smooth and fluffy. This step is crucial for the signature texture of Cherry Almond Amish Sugar Cookies; you’re looking for a pale, light base as fluffy as a cloud!
Step 3: Add Eggs and Almond Extract
Beat in the eggs and almond extract until thoroughly combined. The eggs help to emulsify everything, while the almond extract instantly perfumes the dough with that classic, sweet almond scent. Pause a moment here—it already smells fantastic!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This step ensures you won’t get any small pockets of leaveners or salt in the finished cookies, and the cream of tartar gives the cookies their signature Amish sugar cookie texture.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, mixing until just combined. It’s important not to overmix—stop as soon as the last bit of flour disappears to keep your Cherry Almond Amish Sugar Cookies soft and tender.
Step 6: Fold in Cherries and Almonds
With a spatula, gently fold in the chopped, well-drained maraschino cherries and sliced almonds. Make sure the cherries are as dry as possible to avoid excess moisture in your dough, which keeps the cookies from spreading too much and getting soggy.
Step 7: Scoop and Bake
Drop the dough by rounded tablespoons onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes, or until the edges are just starting to turn golden but the centers still look soft—they’ll firm up as they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. This helps them maintain their shape and gives you perfect, chewy cookies every time. Once cool, revel in your batch of Cherry Almond Amish Sugar Cookies!
How to Serve Cherry Almond Amish Sugar Cookies
Garnishes
For extra flair, consider a drizzle of simple almond glaze (think powdered sugar, almond extract, and a splash of milk) over each cooled cookie. A dusting of powdered sugar also adds a snowy, festive touch. If you want to get fancy, tuck a few extra cherry pieces or a sprinkle of sliced almonds on top just before the glaze sets for pops of color and crunch.
Side Dishes
These cookies pair beautifully with nearly anything: a tall glass of cold milk, a cup of fragrant black tea, or, for adults, a creamy mug of coffee with a little amaretto. For special gatherings, serve alongside a fruit salad or a platter of mixed holiday cookies to highlight their unique charm.
Creative Ways to Present
Stack Cherry Almond Amish Sugar Cookies in clear treat bags tied with a ribbon for a charming edible gift, or arrange them in rows on a festive platter for your next party. Feeling playful? Sandwich two cookies with vanilla or cherry ice cream for an unforgettable dessert that will wow kids and grown-ups alike.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Cherry Almond Amish Sugar Cookies in an airtight container at room temperature. Layer with wax paper to prevent sticking. They’ll hold onto their soft, pillowy texture for up to 5 days—assuming they even last that long!
Freezing
These cookies freeze wonderfully. Just arrange the cooled cookies in layers separated by parchment or wax paper in a freezer-safe container. They can be stored in the freezer for up to 2 months. Thaw at room temperature for about an hour whenever a cookie craving strikes.
Reheating
If you love that just-baked warmth, pop a cookie in the microwave for 8–10 seconds—just until lightly warmed but not melted. The cherries will turn even more fragrant and gooey, and the almond aroma will fill your kitchen all over again!
FAQs
Can I use fresh cherries instead of maraschino cherries?
You can try, but fresh cherries often release more liquid, which may alter the cookie texture and color. If you do use them, chop and dry them thoroughly and consider adding a touch more flour to compensate for the moisture.
Is it necessary to use both granulated and powdered sugar?
Yes! The combination gives Cherry Almond Amish Sugar Cookies their signature texture: granulated sugar for structure and sweetness, powdered sugar for that ultra-soft, tender crumb.
Can I substitute the almond extract?
Almond extract is essential for capturing the traditional flavor, but in a pinch, you can use vanilla extract. Note that the cookies will lose that distinct almond-cherry vibe that makes them special.
What if I don’t have cream of tartar?
Cream of tartar is a hallmark of Amish sugar cookies, contributing to their texture and slight tang. If you must skip it, the cookies will still taste wonderful, just a little less fluffy and without that subtle zing.
How do I keep the cookies from spreading too much?
Patting the cherries dry before folding them in and making sure your dough isn’t overly soft are key. If the dough seems sticky, chill it for 20–30 minutes before baking for perfectly thick Cherry Almond Amish Sugar Cookies.
Final Thoughts
There’s a reason Cherry Almond Amish Sugar Cookies become the talked-about treat at every gathering—they’re soft yet substantial, bursting with irresistible cherry-almond flavor, and pretty enough to make you proud every time you share them. Give them a try, and don’t be surprised when they become a favorite at your house too!
Print
Cherry Almond Amish Sugar Cookies Recipe
- Total Time: 32 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Cherry Almond Amish Sugar Cookies are soft, sweet, and bursting with the flavors of maraschino cherries and almonds. Perfect for holiday trays or gifting, these cookies stay deliciously soft for days.
Ingredients
Dry Ingredients:
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon almond extract
Additional:
- 3/4 cup chopped maraschino cherries, well-drained and patted dry
- 1/2 cup sliced almonds
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large bowl, cream together the butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
- Add Eggs and Almond Extract: Beat in the eggs and almond extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Cherries and Almonds: Gently fold in the chopped maraschino cherries and sliced almonds.
- Bake: Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 10–12 minutes until edges are golden. Cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Blot cherries dry to prevent excess moisture in the dough.
- Optional: Add almond glaze or powdered sugar for extra sweetness.
- These cookies stay soft for days, ideal for gifting or holiday trays.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
