If you’re searching for a nostalgic treat that bursts with fruity flavor and lovely nutty crunch, you’ve got to try this Cherry Almond Amish Sugar Cookies Recipe. These cookies are a cozy, tender delight that perfectly balances the sweetness of maraschino cherries with the fragrant warmth of almond extract. The soft texture melts in your mouth, while the slivered almond garnish adds just the right amount of texture. Whether for a holiday platter, a friendly gathering, or just an afternoon indulgence, this Cherry Almond Amish Sugar Cookies Recipe is sure to bring smiles and requests for seconds.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that work together to create a rich and luscious cookie with irresistible cherry and almond notes. Each component contributes something special—whether it’s the moist texture from the butter and oil or the vibrant cherry flavor clarified by both fresh cherries and cherry juice.
- Maraschino cherries (2 jars, 12 oz each, drained and minced): Adds the signature fruity zing and specks of vibrant red throughout the cookies.
- Butter (1 cup softened): Ensures a tender, melt-in-your-mouth texture with a rich buttery base.
- Vegetable or canola oil (1 cup): Keeps the cookies soft and moist for days, balancing richness without heaviness.
- Granulated sugar (1 cup): Adds sweetness and helps the cookies brown gently on the edges.
- Powdered sugar (1 cup + 4 to 5 cups for icing): For a silky crumb and perfectly sweet frosting that hugs each cookie.
- Large eggs (2): Bind the ingredients and bring structure to the dough.
- Almond extract (2 tsp in dough + 1 tsp in icing): Infuses cookies with that classic nutty aroma that defines this recipe.
- Cherry extract (2 tsp in dough + 1 tsp in icing): Boosts the cherry flavor beyond the fruit for a lovely, fruity punch.
- All-purpose flour (4 1/2 cups): The sturdy foundation that holds everything together perfectly soft and chewy.
- Baking soda (1 tsp): Helps the cookies rise slightly and develop a delicate crumb.
- Cream of tartar (1 tsp): Adds a subtle tang and supports texture, keeping cookies from spreading too much.
- Butter (4 tbsp melted, for icing): Adds creamy richness and helps the frosting set delightfully smooth.
- Maraschino cherry juice (about 1/3 cup + 1-2 tbsp): Gives the icing that luscious cherry sweetness and color.
- Slivered almonds (1/2 cup): A toasty, crunchy garnish that balances the chewy softness with a perfect nutty finish.
How to Make Cherry Almond Amish Sugar Cookies Recipe
Step 1: Prepare the Cherries
First things first: this cookie’s magic starts with the maraschino cherries. Drain the jars carefully, reserving the juice for the icing later—a little secret to amplifying that cherry flavor. Then, mince those cherries finely and squeeze them really dry to keep your cookie dough from getting too wet. This step ensures each bite is bursting with cherry goodness, not soggy bits.
Step 2: Cream Butter, Oil, and Sugars
In a large mixing bowl, beat together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is well combined and smooth. This blend creates the luscious base for your dough, providing both moisture and sweetness that will give your cookies that dreamy, tender crumb.
Step 3: Add Eggs, Extracts, and Minced Cherries
Next up, beat in the eggs, almond extract, cherry extract, and those perfectly prepared minced cherries. These ingredients bring life and flavor to the dough—those extracts helping to wake up the cookies with their distinct, fragrant notes. Don’t rush this part; make sure everything is well combined for the best flavor distribution.
Step 4: Combine Dry Ingredients Separately
Whisk together your all-purpose flour, baking soda, and cream of tartar in a separate bowl. This dry mix is what gives your cookies structure and a soft but firm texture. Whisking helps keep it light and evenly distributed, which means no clumps and a consistent dough.
Step 5: Fold Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the butter-cherry mixture while beating gently after each addition. The key here is to mix just until combined. Overmixing can lead to tougher cookies, and we want these to stay tender and crumbly.
Step 6: Bake the Cookies
Line your baking sheets with parchment paper or silicone mats to prevent sticking. Drop the dough by teaspoonfuls onto the sheets, spaced out to allow gentle spreading. Bake at 375 degrees Fahrenheit for about 8-11 minutes until the edges and bottoms are lightly browned—watch closely to avoid overbaking since these cookies are at their best soft and delicate.
Step 7: Cool and Prepare Icing
After baking, transfer the cookies to wire racks to cool completely before icing. For the icing, whisk together melted butter, reserved maraschino cherry juice, almond extract, and cherry extract until smooth. Slowly stir in 4 cups of powdered sugar, then add more cherry juice or powdered sugar if needed until the icing is thick but spreadable—not runny, but easy to work with.
Step 8: Frost and Garnish
Spread the cherry almond icing over your cooled cookies with a knife or small spatula, then sprinkle generously with slivered almonds. This final touch adds that signature crunch and nuttiness that complements the sweet, fruity flavor perfectly. Let the icing set before serving for a beautiful finish.
How to Serve Cherry Almond Amish Sugar Cookies Recipe
Garnishes
A sprinkle of slivered almonds is essential—it brings a satisfying crunch and visual appeal. You can also add some red or white nonpareils or decorative sugar sprinkles for festive occasions. These cookies shine when adorned with simple but thoughtful garnishes that emphasize their classic flavors.
Side Dishes
Serve these cookies alongside a warm cup of tea or coffee for a comforting snack. They’re also wonderful paired with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. The nutty and fruity flavors balance well with creamy and rich sides, making them versatile for any occasion.
Creative Ways to Present
For gifting or parties, arrange the cookies in a pretty tin lined with parchment paper. Tie a ribbon around the container with a little tag featuring the recipe or a sweet note. Another idea is to stack iced cookies with sheets of wax paper in between to prevent sticking, creating a charming cookie tower centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Cherry Almond Amish Sugar Cookies Recipe cookies store very well in an airtight container at room temperature. Keep them in a single layer or separated with parchment paper to avoid sticking. They stay fresh and soft for up to a week, perfect for enjoying throughout the week.
Freezing
You can freeze the baked, unfrosted cookies by placing them in a single layer on a baking sheet first, then transferring them into a freezer-safe container or bag once firm. Freeze for up to 3 months. When ready to use, thaw completely before frosting for best results.
Reheating
If you prefer your Cherry Almond Amish Sugar Cookies Recipe warmed slightly, pop them in a 300-degree oven for 5-7 minutes. Warm cookies taste extra comforting, especially with the icing just slightly softening. Avoid microwaving as it can alter texture.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Maraschino cherries provide a distinctive sweet and vibrant flavor plus color that fresh cherries can’t fully replicate, so they are key to this recipe. Fresh cherries lack the same sweetness and bright cherry juice which gives the icing its signature taste.
What if I don’t have cherry or almond extract?
While these extracts boost the cookie’s flavor, you can substitute by adding a teaspoon of almond or cherry syrup or simply leave one of the extracts out. However, the resulting cookie will be milder in flavor, missing that iconic aromatic kick.
Why do I need both baking soda and cream of tartar?
The baking soda helps the cookies rise subtly, while cream of tartar acidifies the dough slightly, ensuring a tender, slightly tangy crumb that prevents spreading. Together they lend a classic, almost snickerdoodle-like quality to the texture.
Can I make these cookies gluten-free?
You can experiment with a 1:1 gluten-free flour blend, but keep in mind texture may vary, and the cookies could be more crumbly. Adding a binder like xanthan gum may help improve results. Always test a small batch first.
How thick should I make the icing?
Your icing should be thick enough to hold shape on the cookie but spread easily with a butter knife—thicker than a glaze but not stiff frosting. Adjust with extra powdered sugar to thicken or cherry juice to thin as needed for perfect spreading.
Final Thoughts
There’s something incredibly heartwarming about the Cherry Almond Amish Sugar Cookies Recipe—a humble yet extraordinary cookie that carries with it the charm of classic homemade goodness and the bright burst of cherry flavor paired with almond. It’s one of those recipes that feels like a comforting hug from the inside out. So go ahead and give these a try, bake a big batch, and watch how they become everyone’s new favorite treat!
Print
Cherry Almond Amish Sugar Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 20 minutes
- Yield: 48 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Almond Amish Sugar Cookies are soft, flavorful treats bursting with the sweet taste of maraschino cherries and the fragrant aroma of almond and cherry extracts. A classic Amish recipe, these cookies are adorned with a smooth cherry-almond icing and garnished with crunchy slivered almonds for a delightful finish perfect for any occasion.
Ingredients
For the Cookies
- 2 jars (12 oz. each) maraschino cherries, drained (reserve juice), minced, squeezed very dry
- 1 cup butter, softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp almond extract
- 2 tsp cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
For the Icing
- 4 tbsp butter, melted
- 1/3 cup plus 1-2 tbsp maraschino cherry juice
- 1 tsp almond extract
- 1 tsp cherry extract
- 4–5 cups powdered sugar
- 1/2 cup slivered almonds, for garnish
Instructions
- Prepare cherries: Drain the maraschino cherries, reserving the juice. Finely mince the cherries and then squeeze them very dry to remove excess moisture. Set aside.
- Mix wet ingredients: In a large mixing bowl, beat together softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until well combined and smooth.
- Add eggs and extracts: Beat in the eggs one at a time, then add the almond extract, cherry extract, and minced cherries, mixing thoroughly to combine all flavors.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to ensure even distribution of the leavening agents and flavorings.
- Form dough: Gradually add the dry flour mixture to the wet mixture, beating just until combined after each addition. Avoid overmixing to keep the cookies tender.
- Prepare baking sheets: Line baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
- Portion dough: Drop dough by teaspoonfuls onto the prepared baking sheets, spacing them to allow for slight spreading during baking.
- Bake cookies: Bake cookies in a preheated oven at 375°F (190°C) for 8 to 11 minutes or until the edges and bottoms turn lightly browned, indicating they are done.
- Cool cookies: Remove baked cookies from the oven and transfer them to wire racks to cool completely before icing.
- Prepare icing: Whisk together melted butter, reserved maraschino cherry juice, almond extract, and cherry extract in a bowl until smooth.
- Add powdered sugar: Stir in 4 cups of powdered sugar to the liquid icing mixture, mixing until smooth and spreadable. Adjust consistency by adding additional cherry juice or powdered sugar as needed to achieve a thick but easily spreadable icing that won’t run off the cookies.
- Ice and decorate: Spread the icing evenly over cooled cookies, sprinkle with slivered almonds and optional additional sprinkles, then allow the icing to set before serving.
Notes
- Ensure maraschino cherries are squeezed very dry to prevent soggy dough.
- Do not overmix the dough to maintain cookie tenderness.
- Baking time may vary slightly due to oven differences; look for light browning at edges.
- The icing consistency should be thicker than glaze but still easy to spread for best results.
- Store cookies in an airtight container at room temperature for up to 5 days.
