Irresistible Cherry Almond Amish Sugar Cookies
These Cherry Almond Amish Sugar Cookies blend sweet maraschino cherries with nutty almonds to create a soft, chewy, and flavorful cookie. Rooted in Amish baking traditions, they’re easy to make and perfect for holidays, gatherings, or cozy afternoons.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingrédients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp almond extract
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 cup maraschino cherries chopped
- 1/2 cup sliced almonds toasted optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until light and fluffy.
- Add eggs, almond extract, and vanilla extract. Beat until smooth and well combined.
- In a separate bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chopped maraschino cherries and sliced almonds gently until evenly distributed.
- Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking for soft cookies.
- Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. You can substitute maraschino cherries with fresh or dried cherries for a different flavor. Store cookies in an airtight container for up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave for that fresh-baked softness.