Intro
Hi, I’m Dulcia. These Cherry Almond Amish Sugar Cookies are one of my favorite holiday recipes. They are tender, buttery, and studded with finely minced maraschino cherries for a bright pop of flavor. The cherry-almond icing finishes them with a glossy, slightly tart sweetness and a bit of crunch from slivered almonds.
I love this recipe because it is simple to assemble and forgiving to make. If you enjoy classic Amish and Midwestern cookie traditions, you will find these satisfyingly nostalgic. For background on Amish cuisine, see https://en.wikipedia.org/wiki/Amish_cuisine. For general food guidance, visit https://www.usda.gov.
Origins
These cookies are rooted in simple, home-style baking from Amish and Pennsylvania Dutch traditions, where fruit and extract flavors are used to elevate plain sugar dough. The use of maraschino cherries gives these cookies their signature pink tint and a soft, juicy texture inside.
Ingredients
- 2 (12 oz.) jars maraschino cherries, drained, minced, and squeezed very dry, reserve juice for icing
- 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
Instructions
- Drain the maraschino cherries, reserving the juice for the icing. Finely mince the cherries and pat or squeeze them very dry. Set aside.
- In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until well combined.
- Beat in the eggs, almond extract, cherry extract, and minced cherries.
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add the flour mixture to the butter mixture, beating until just combined. Be careful not to overmix.
- Line baking sheets with parchment paper or silicone mats. Drop the dough by teaspoonfuls onto the prepared sheets.
- Bake at 375°F (190°C) for 8-11 minutes, or until the edges and bottoms are lightly browned.
- Remove the cookies from the oven and transfer them to wire racks to cool completely.
- For the icing: In a medium bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract.
- Gradually stir in 4 cups of powdered sugar, mixing until smooth. Adjust the consistency by adding more cherry juice or powdered sugar as needed until the icing is thick but spreadable.
- Once the cookies are completely cooled, frost them with the cherry icing. Sprinkle with slivered almonds and add additional sprinkles if desired. Allow the icing to set before serving.
Cherry Almond Amish Sugar Cookies
- Total Time: 30-40 mins
- Yield: About 5 dozen cookies (varies) 1x
Description
Soft sugar cookies studded with minced maraschino cherries, flavored with almond and cherry extracts, and finished with a cherry-almond icing and slivered almonds.
Ingredients
- 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)
Instructions
- Drain the maraschino cherries, reserving the juice for the icing. Finely mince the cherries and pat/squeeze them dry. Set aside.
- In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until well combined.
- Beat in the eggs, almond extract, cherry extract, and minced cherries.
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Gradually add the flour mixture to the butter mixture, beating until just combined. Be careful not to overmix.
- Line baking sheets with parchment paper or silicone mats. Drop the dough by teaspoonfuls onto the prepared sheets.
- Bake at 375?F (190?C) for 8-11 minutes, or until the edges and bottoms are lightly browned.
- Remove the cookies from the oven and transfer them to wire racks to cool completely.
- For the icing: In a medium bowl, whisk together the melted butter, maraschino cherry juice, almond extract, and cherry extract.
- Gradually stir in 4 cups of powdered sugar, mixing until smooth. Adjust the consistency by adding more cherry juice or powdered sugar as needed until the icing is thick but spreadable.
- Once the cookies are completely cooled, frost them with the cherry icing. Sprinkle with slivered almonds and add additional sprinkles if desired. Allow the icing to set before serving.
- Prep Time: 20 mins
- Cook Time: 8-11 mins per batch
Tips
- Make sure the cherries are as dry as possible before adding to the dough to prevent excess moisture.
- Use silicone mats or parchment for even bottoms and easy cleanup.
- If dough spreads too much, chill the dough for 15-30 minutes before baking.
- Swap vegetable oil for light olive oil if you want a slightly different mouthfeel.
Variations
- Almond-Only: Omit the cherry extract and increase almond extract to 1 tsp for a pure almond cookie.
- Chocolate-Dipped: Once iced and set, dip half of each cookie in melted dark chocolate and chill.
- Mini Cookies: Drop smaller 1/2 teaspoon portions for bite-sized cookies, adjust bake time to 6-8 minutes.
FAQ
Q: How should I store these cookies?
A: Store in an airtight container at room temperature for up to 3 days, or freeze unfrosted cookies for up to 3 months.
Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries are much juicier and will change the dough texture. If using fresh, pit and finely chop, then gently pat dry and reduce other liquid components.
Q: Are these cookies gluten free?
A: Not as written. To make gluten free, use a cup-for-cup all-purpose gluten free flour and monitor texture.
Conclusion
These Cherry Almond Amish Sugar Cookies are a reliable, crowd-pleasing recipe I make every season. The combination of cherry and almond extracts with real maraschino cherries creates a distinct flavor visitors always ask about. If you try them, I would love to hear how they turned out. For more dessert inspiration, check my cheesecake filling tips at https://www.dulciarecipes.com/philadelphia-cheesecake-filling/ and a fun twist at https://www.dulciarecipes.com/cinnamon-roll-cheesecake/. Back to the homepage: https://www.dulciarecipes.com/