If you’re looking for a cookie that brings both warmth and a burst of flavor to your holiday table, look no further than these Cherry Almond Amish Sugar Cookies! I can’t tell you how many times they’ve been a hit at family gatherings. The blend of almond and cherry extracts, combined with the richness of butter and the sweet maraschino cherries, creates a soft, puffy cookie that melts in your mouth. The cherry almond icing on top takes it to the next level, making these cookies not only a treat to eat but also a joy to make. Simple, foolproof, and the batch size? Perfect for holiday baking marathons!
Ingredients You Will Need
For the cookies:
- 2 – 12 oz. jars maraschino cherries (drained, reserve juice), minced and 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 + 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)
How to Make Cherry Almond Amish Sugar Cookies – Step-by-Step
For the cookies:
- Prep the cherries: Drain the maraschino cherries, making sure to reserve the juice for the icing. Finely mince the cherries and then pat them very dry to remove excess moisture. This step is key to getting the right texture for your cookies!
- Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, oil, granulated sugar, and powdered sugar until well combined and fluffy.
- Add wet ingredients: Beat in the eggs, almond extract, cherry extract, and minced cherries until well incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and cream of tartar.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing just until everything comes together. Be careful not to overmix, as it can affect the texture of the cookies.
- Shape and bake: Line your baking sheets with parchment paper or silicone mats. Drop teaspoonfuls of dough onto the prepared sheets, spacing them evenly apart. Bake at 375°F (190°C) for 8-11 minutes, or until the edges and bottoms are lightly golden.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely before icing.
For the icing:
- Mix the icing: In a bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract. Gradually stir in the powdered sugar until you reach a thick, spreadable consistency. If the icing is too runny, add more powdered sugar; if it’s too thick, thin it out with a little more cherry juice.
- Frost and garnish: Spread the icing generously over the cooled cookies. Sprinkle with slivered almonds for that perfect finishing touch. Allow the icing to set before serving.
Details And Nutritional Information
Details:
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 48 cookies
Category: Cookies
Nutrition:
Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Cholesterol: 20mg
Helpful Tips
- Dry those cherries!: Make sure you really squeeze out as much liquid as possible from the cherries after mincing. Too much moisture will make the dough too wet and affect the cookies’ texture.
- Don’t overmix the dough: Overworking the dough can lead to dense cookies, and you definitely want these to stay soft and puffy.
- Batch bake: This recipe makes a big batch—perfect for holiday gatherings or gifting! If you don’t need 48 cookies, they freeze beautifully for later.
Substitutions and Variations
- No cherry extract? You can replace it with additional almond extract for a pure almond flavor, or even a splash of vanilla for a classic twist.
- Gluten-free option: Substitute the all-purpose flour with a good 1:1 gluten-free baking flour. The texture may be slightly different, but they’ll still taste great!
- Different flavors: I love experimenting with this base recipe. Try replacing the cherry extract with lemon extract for a bright citrusy kick, or make a peppermint version for Christmas by swapping out the extracts and topping with crushed candy canes!
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries are too watery and don’t provide the same concentrated flavor. Maraschino cherries give that signature pop of sweetness and vibrant color, so I recommend sticking with them.
How do I keep my cookies soft?
Be sure not to overbake them! The edges should be just turning golden when you take them out. Also, storing them in an airtight container will help retain their softness.
Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just be sure to let it come to room temperature before baking for best results.
Storage Instructions
These cookies stay fresh for about 3 days in an airtight container. After that, they can become a bit crumbly but are still delicious! If you’re not planning to eat them all within a few days, they freeze incredibly well. You can freeze them either plain or iced, and they’ll keep for up to 3 months. Just thaw at room temperature before serving.
More Delicious Amish Cookie Recipes
- Christmas Cookie Bars: A Festive, Ooey Gooey Treat espresso.
Make these Cherry Almond Amish Sugar Cookies a new holiday tradition in your home. I promise they’ll be a smash hit—both on your dessert table and in your freezer stash! Happy baking! 🎄
Print
Cherry Almond Amish Sugar Cookies
- Total Time: 1 hour 20 minutes
- Yield: 48 cookies 1x
- Diet: Vegetarian
Description
Cherry Almond Amish Sugar Cookies are soft, puffy, and packed with almond-cherry flavor. Topped with a thick cherry-almond icing, these cookies are perfect for holiday gatherings or gifting! Foolproof and easy to make, this recipe yields a large batch that will delight everyone. Bake a batch, share the love, and enjoy the festive cheer these cookies bring!
Ingredients
For cookies:
- 2 – 12 oz. jars maraschino cherries (drained, minced, and 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 icing:
- 4 tbsp. butter, melted
- 1/3 cup + 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
- Drain and mince the maraschino cherries, patting them dry to remove moisture. Set aside.
- In a large bowl, beat together butter, oil, granulated sugar, and powdered sugar until light and creamy.
- Mix in eggs, almond extract, cherry extract, and the minced cherries.
- In a separate bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually combine the dry ingredients with the wet mixture, mixing just until combined.
- Drop dough by teaspoonfuls onto parchment-lined baking sheets.
- Bake at 375°F for 8-11 minutes, or until edges are lightly golden. Let cool on wire racks.
- To make the icing, whisk melted butter, cherry juice, almond extract, and cherry extract together. Gradually stir in powdered sugar until the icing reaches a thick, spreadable consistency.
- Spread icing over cooled cookies, garnish with slivered almonds, and allow to set before serving.
Notes
- These cookies keep well for about 3 days but are best enjoyed fresh. They freeze beautifully for later use.
- Make sure to drain and dry the cherries well to avoid overly wet dough.
- Experiment with different extract flavors, like vanilla or lemon, for a twist!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Cholesterol: 20mg