These Cherry Almond Amish Sugar Cookies are a delightful combination of sweet and tart, with a soft, melt-in-your-mouth texture. Perfect for any occasion, these cookies are bursting with flavors of maraschino cherry and almond, making them a crowd favorite. What makes these cookies truly special is the beautifully glossy icing, made with cherry juice and a dash of almond extract, topped off with slivers of almonds for a delightful crunch. Whether you’re baking for the holidays or a family gathering, these cookies will certainly impress.
Why You Will Love Cherry Almond Amish Sugar Cookies
These cookies are not your average sugar cookies—they’re enhanced with the unmistakable sweetness of maraschino cherries and the warm, nutty flavor of almond extract. The dough is soft, but holds together perfectly for baking. And then there’s the cherry almond icing—rich, creamy, and just the right amount of sweetness to complement the cookies without overpowering them. The added slivers of almonds bring a satisfying crunch, making each bite a unique experience. It’s a treat that combines old-fashioned Amish baking with a fruity twist, sure to become a new favorite in your recipe collection.
Ingredients Notes
- 2 (12 oz) jars 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 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 1: Drain the maraschino cherries and reserve the juice for later use in the icing. Mince the cherries finely and press them with a paper towel or cheesecloth to remove as much moisture as possible. The drier, the better! Set aside.
Step 2: In a large mixing bowl, beat together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until the mixture is smooth and fluffy. You’ll want to ensure that the butter is soft enough to mix well but not melted.
Step 3: Add in the eggs, almond extract, cherry extract, and the dried minced cherries. Beat until fully incorporated, making sure everything is mixed evenly.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. These dry ingredients are crucial for creating the light, tender texture of the cookies.
Step 5: Gradually add the flour mixture to the wet mixture, combining in batches. Beat gently, making sure not to overmix the dough—overmixing can lead to tough cookies.
Step 6: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats. This ensures that the cookies won’t stick and will bake evenly.
Step 7: Using a teaspoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. You don’t need to flatten them, as they will spread out during baking.
Step 8: Bake the cookies for 8 to 11 minutes, or until the edges are lightly browned. The cookies should still be soft in the center but set on the edges.
Step 9: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This helps the cookies firm up while maintaining their soft texture.
Step 10: Prepare the icing by whisking together the melted butter, maraschino cherry juice, almond extract, and cherry extract in a medium bowl.
Step 11: Gradually add 4 cups of powdered sugar to the butter mixture, stirring until smooth. Adjust the consistency of the icing by adding more powdered sugar for thickness or more cherry juice for a thinner, more spreadable texture. The icing should be thick but not runny.
Step 12: Once the cookies have cooled completely, spread the icing generously on top of each cookie. You can use a spoon or an offset spatula for this.
Step 13: Garnish with slivered almonds and sprinkle with additional decoration, such as sprinkles or colored sugar, if desired.
Step 14: Allow the icing to set before serving or storing the cookies. This will ensure the icing doesn’t smudge and gives it time to firm up for the perfect texture.
Kitchen Equipment Needed:
- Large mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Teaspoon or cookie scoop
- Parchment paper or silicone baking mats
- Baking sheets
- Cooling racks
- Spatula or offset spatula for icing
- Small bowl for icing ingredients
Serving and Storage Tips
These Cherry Almond Amish Sugar Cookies are perfect for serving at family gatherings, holiday parties, or just for a special treat. Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze the cookies (without icing) for up to 3 months. Just thaw them on the counter and ice them when you’re ready to serve! If you have leftover icing, it can be stored in the refrigerator for up to a week—just give it a quick stir before using again.
Variations:
- Add Different Nuts: Swap the slivered almonds for chopped walnuts, pecans, or even hazelnuts for a different flavor profile.
- Fruit Flavored Variations: Instead of cherry extract, you can experiment with raspberry or strawberry extract for a different fruity twist.
- Frosting Without Cherry Juice: If you prefer a more subtle icing, you can omit the cherry juice and use milk or heavy cream instead.
- Colorful Sugar: Add some colored sugar or sprinkles to the icing for a more festive touch.
Helpful Notes:
- Make sure to squeeze the cherries as dry as possible to avoid adding too much moisture to the dough. If the cherries are too wet, the cookies may spread too much while baking.
- The combination of almond and cherry extracts is key to getting that perfect flavor balance. If you don’t have cherry extract, you could try using maraschino cherry juice in its place.
- You can also use a cookie scoop to make sure the dough portions are even and the cookies bake uniformly.
- If you want a more pronounced cherry flavor, feel free to add an extra teaspoon of cherry extract to the icing or dough.
Tips from Well-Known Chefs:
- “When baking with fruit, remember that moisture is your enemy! Be sure to drain and dry the cherries thoroughly before adding them to your dough. This will keep your cookies from becoming too soft or spreading out too much in the oven.” – Chef Martha Stewart
- “A good icing should be thick but spreadable, so adjust the consistency to your liking. Don’t be afraid to experiment with the amount of powdered sugar to get the perfect texture for your cookies!” – Chef Alton Brown
Frequently Asked Questions
1. Can I use frozen cherries instead of maraschino cherries?
Frozen cherries may release more moisture, so be sure to thaw and thoroughly pat them dry before using. Maraschino cherries give a distinct sweetness that’s hard to replicate, so fresh or frozen cherries might not give the same result.
2. Can I freeze the dough ahead of time?
Yes, you can freeze the cookie dough! Simply scoop the dough into balls and place them on a baking sheet. Freeze them for an hour, then transfer them to a sealed bag or container. When ready to bake, place them directly on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time.
3. Can I make these cookies without the almond extract?
Yes, if you’re allergic to almonds or prefer a different flavor, you can omit the almond extract and add more cherry extract, or even substitute it with vanilla extract for a more neutral flavor.
4. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden brown, but the centers should still look slightly soft. They will continue to firm up as they cool.
5. Can I make the icing ahead of time?
Yes, you can make the icing a day or two ahead of time. Store it in an airtight container in the fridge and give it a quick stir before using.
These Cherry Almond Amish Sugar Cookies are sure to be a hit, bringing a burst of color, flavor, and texture to your next gathering. They’re the perfect balance of sweet and tart, with just the right amount of crunch from the almond garnish.
