Description
These Cherry Almond Amish Sugar Cookies are a delightful twist on classic sugar cookies, infused with the flavors of maraschino cherries and almond extract. Soft, buttery, and perfectly sweet, they’re topped with a luscious cherry-almond icing and garnished with crunchy slivered almonds for a festive finish. Ideal for holidays or special occasions, these cookies are sure to impress with their vibrant flavor and tender texture.
Ingredients
For cookies:
- 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
Instructions
- Prepare cherries: Drain the maraschino cherries, reserving the juice. Finely mince the cherries and pat or squeeze them very dry to remove excess moisture. Set aside.
- Mix wet ingredients: In a large mixing bowl, beat together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until combined and creamy.
- Add eggs and extracts: Beat in the eggs, almond extract, cherry extract, and the minced, dried cherries until fully incorporated.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, and cream of tartar to evenly distribute the leavening agents.
- Combine wet and dry mixtures: Gradually add the flour mixture to the butter mixture, beating after each addition just until combined. Avoid overmixing to maintain a tender cookie texture.
- Prepare baking sheets: Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape cookies: Drop the dough by teaspoonfuls onto the prepared baking sheets, spacing them apart as they will spread slightly during baking.
- Bake cookies: Bake in a preheated oven at 375°F (190°C) for 8 to 11 minutes, or until the edges and bottoms are lightly browned, indicating they are perfectly baked but still soft inside.
- Cool cookies: Remove cookies from the oven and transfer them to wire racks to cool completely before icing to prevent melting or sliding of icing.
- Make icing: In a bowl, whisk together melted butter, maraschino cherry juice, almond extract, and cherry extract. Gradually stir in 4 cups of powdered sugar until the mixture is smooth. Adjust consistency by adding more cherry juice or powdered sugar as needed to achieve a thick but spreadable icing.
- Ice and garnish cookies: Spread the icing over the cooled cookies, then sprinkle with slivered almonds. Optionally, decorate with additional sprinkles if desired. Allow the icing to set before serving or storing.
Notes
- These cookies stay fresh for at least a week but are best enjoyed within the first 3 days as they can become crumbly and slightly drier afterward, though still tasty.
- They freeze very well; you can freeze them either iced or plain, and they retain their flavor and texture when thawed.
