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Cherry Almond Amish Sugar Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/cherry-almond-amish-sugar-cookies-recipe/