Cherry Almond Amish Sugar Cookies Recipe

Introduction

These Cherry Almond Amish Sugar Cookies are a delightful twist on a classic, combining the sweet tang of maraschino cherries with rich almond flavor. Soft, buttery, and beautifully iced, they’re perfect for holidays or any special occasion.

Ingredients

• 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
• 4 tbsp. butter (melted)
• 1/3 cup + 1-2 tbsp. maraschino cherry juice
• 1 tsp. almond extract (for icing)
• 1 tsp. cherry extract (for icing)
• 4 – 5 cups powdered sugar (for icing)
• 1/2 cup slivered almonds (for garnish)

Instructions

1. Step 1: Drain the maraschino cherries, reserving the juice. Finely mince the cherries and squeeze them very dry. Set aside.
2. Step 2: In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and powdered sugar together until combined.
3. Step 3: Add the eggs, almond extract, cherry extract, and the minced cherries to the butter mixture. Beat well.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and cream of tartar.
5. Step 5: Gradually add the flour mixture to the butter mixture, beating until just combined after each addition. Avoid overmixing.
6. Step 6: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone bake mats.
7. Step 7: Drop dough by teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 8-11 minutes, or until the edges and bottoms of the cookies are lightly browned.
9. Step 9: Remove cookies to wire racks to cool completely before icing.
10. Step 10: For the icing, whisk together melted butter, maraschino cherry juice, almond extract, and cherry extract in a bowl.
11. Step 11: Stir in 4 cups of powdered sugar and mix until smooth. Adjust consistency by adding more cherry juice or powdered sugar as needed; the icing should be thick but spreadable.
12. Step 12: Spread the icing over the cooled cookies, then sprinkle with slivered almonds. Add additional sprinkles if desired and allow the icing to set before serving.

Tips & Variations

• Make sure to squeeze the cherries very dry to prevent extra moisture from affecting the dough texture.
• For a more intense cherry flavor, add a little extra cherry extract to the dough or icing.
• You can substitute slivered almonds with chopped pistachios for a different nutty crunch.
• Chilling the dough for 30 minutes before baking can help prevent spreading and improve texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If iced, let the frosting set completely before stacking to avoid sticking. For longer storage, freeze the cookies without icing for up to 3 months and frost them after thawing. To reheat, allow to come to room temperature naturally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have a higher water content and won’t provide the same sweet, intense flavor. If using fresh cherries, drain them well and consider reducing other liquids slightly.

What can I do if my icing is too runny?

Add more powdered sugar a little at a time until it reaches a spreadable but thick consistency that stays on the cookies without dripping.

Cherry Almond Amish Sugar Cookies Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

Delicious Cherry Almond Amish Sugar Cookies featuring a tender, buttery dough infused with cherry and almond extracts, studded with minced maraschino cherries, and topped with a sweet cherry-almond icing and slivered almonds for a delightful crunch. Perfect for festive occasions and cookie exchanges.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 31 minutes
• Yield: Approximately 48 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 2 – 12 oz. jars maraschino cherries (drained, minced, squeezed VERY dry, reserve juice)
• 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

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

1. Prepare Cherries: Drain the maraschino cherries, reserving the juice. Finely mince the cherries, then squeeze them very dry to remove excess liquid. Set aside.
2. Mix Butter and Sugars: In a large mixing bowl, beat together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until thoroughly combined and creamy.
3. Add Eggs and Extracts: Beat in the eggs one at a time, then add the almond and cherry extracts along with the minced cherries. Mix until evenly incorporated.
4. Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to distribute evenly.
5. Add Dry to Wet: Gradually add the flour mixture to the butter mixture, beating gently after each addition just until combined. Avoid overmixing to keep the cookies tender.
6. Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Scoop Dough: Drop the cookie dough by teaspoonfuls onto the prepared baking sheets, spacing them adequately to allow for spreading.
8. Bake Cookies: Bake the cookies in a preheated oven at 375°F (190°C) for 8 to 11 minutes, or until the edges and bottoms are lightly browned. Remove from oven and transfer to wire racks to cool completely.
9. Make Icing: In a bowl, whisk together the melted butter, reserved maraschino cherry juice, almond extract, and cherry extract until blended.
10. Add Powdered Sugar: Stir in 4 cups of powdered sugar to the liquid mixture, mixing until smooth. Adjust consistency by adding additional cherry juice for thinning or more powdered sugar for thickening, aiming for a spreadable but thick icing.
11. Frost Cookies: Spread the icing generously over each cooled cookie. Sprinkle with slivered almonds and additional sprinkles if desired.
12. Set Icing: Allow the icing to set completely at room temperature before serving or storing.

Notes

• Make sure to squeeze the minced cherries very dry to avoid excess moisture in the dough.
• Do not overmix the dough as it can make the cookies tough.
• The icing should be thick enough to stay on the cookies without running off but still easy to spread.
• You can substitute almond extract with vanilla extract for a different flavor profile.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Amish sugar cookies, cherry almond cookies, maraschino cherry cookies, holiday cookies, soft sugar cookie recipe