If you’re looking for a cookie that brings together the nostalgic comfort of a classic Amish treat with the punchy brightness of cherries and the nutty sophistication of almonds, you’re in for a serious delight. Cherry Almond Amish Sugar Cookies are irresistibly soft, buttery, and speckled with lush maraschino cherries and toasted almond slices. Whether shared at a holiday gathering or enjoyed with a cozy cup of tea, these cookies always disappear fast. I’ve made them more times than I can count because everyone adores their pillowy crumb, gorgeous pops of red, and irresistible almond aroma.
Ingredients You’ll Need
The magic of Cherry Almond Amish Sugar Cookies starts with just a handful of humble ingredients, but each is a superstar in its own right. They blend together for a cookie that’s not just pretty to look at, but is bursting with flavor and texture in every bite.
- Unsalted butter, softened: The base for that perfectly tender, melt-in-your-mouth texture — don’t skip creaming it well for fluffiness!
- Granulated sugar: Adds sweetness and gives the cookies their signature crackled top.
- Large egg: Helps bind the dough and keeps the cookies delightfully soft.
- Almond extract: This is the magic that takes a basic cookie and turns it into a heady, aromatic treat with an elegant twist.
- All-purpose flour: Just the right amount gives structure without drying the cookies out.
- Baking soda: Lends a little lift, making each cookie puffy and soft.
- Cream of tartar: Traditional for Amish sugar cookies; it helps with tang and chewiness.
- Salt: Balances all the sweetness so your flavors really shine.
- Chopped maraschino cherries (drained and patted dry): Their bright color and candy-like flavor are irresistible — be sure to dry them well to avoid soggy dough!
- Sliced almonds (lightly toasted if desired): For crunch, nuttiness, and an elegant finish.
How to Make Cherry Almond Amish Sugar Cookies
Step 1: Prep Your Baking Sheets and Preheat
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper — this not only prevents sticking, but also makes cleanup a breeze. Setting up your baking real estate now means you’re ready when the dough comes together, so nothing sits and gets too soft or sticky.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and granulated sugar. Give it at least 2–3 minutes — the mixture should look pale and fluffy. This step is essential for light, tender Cherry Almond Amish Sugar Cookies. The air you whip in now makes all the difference!
Step 3: Add Egg and Almond Extract
Beat in the large egg and almond extract until the mixture is completely smooth. Almond extract is potent, but here it mingles gently with the butter and sugar, creating that enchanting bakery-style aroma that makes these cookies so unforgettable.
Step 4: Combine Dry Ingredients
In a separate, smaller bowl, whisk together the flour, baking soda, cream of tartar, and salt. This step ensures your leaveners and salt are evenly distributed — so no accidental salty bites!
Step 5: Mix It All Together
Gradually add the dry ingredients to the wet mixture. Stir gently, just until everything is combined. We want to keep the dough as light as possible, so avoid over-mixing.
Step 6: Add Cherries and Almonds
Fold in the chopped maraschino cherries and sliced almonds. A spatula works perfectly here. The dough will be buttery and fragrant, studded generously with jewel-like cherries and almond slivers that promise flavor in every bite.
Step 7: Scoop and Bake
Using a cookie scoop or a spoon, portion the dough into tablespoon-sized mounds on your prepared baking sheets. Space them about 2 inches apart so they have room to spread. Bake for 10–12 minutes, just until the edges are barely golden. The magic of Cherry Almond Amish Sugar Cookies is their soft, tender center, so don’t be tempted to overbake.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them finish setting up without breaking. Once cool, enjoy as-is or top with a quick almond glaze for extra sweetness and shine!
How to Serve Cherry Almond Amish Sugar Cookies
Garnishes
For a bit of extra flair, a drizzle of almond glaze (just powdered sugar and a touch of almond extract mixed with milk) is pure luxury. You can also add a few extra sliced almonds or some finely chopped dried cherries on top before baking for a pretty pop of color and texture. Those glistening bits make every plateful look bakery-perfect!
Side Dishes
These cookies are incredible served alongside a cup of coffee, tea, or a cold glass of milk — their sweet almond-cherry profile pairs beautifully with creamy drinks. For a festive dessert tray, pair Cherry Almond Amish Sugar Cookies with fresh fruit, creamy vanilla ice cream, or even rich dark chocolate truffles for contrast.
Creative Ways to Present
Stack a few cookies and wrap with baker’s twine for a thoughtful homemade gift. Or, arrange them on a tiered stand at your next brunch — their brilliant cherry flecks and tender texture are sure to stand out. They’re also beautiful as part of a holiday cookie platter, bringing a pop of red and elegant almond slices to the mix.
Make Ahead and Storage
Storing Leftovers
Once cooled, Cherry Almond Amish Sugar Cookies keep beautifully in an airtight container at room temperature for 3–4 days. Be sure to let them cool fully before storing; a little slip of parchment between layers prevents sticking and preserves those cherry pops.
Freezing
Want to enjoy these year-round? You can freeze the cookies baked or unbaked! For baked cookies, layer them between sheets of parchment in an airtight container and freeze for up to two months. For the best freshness, freeze unbaked cookie dough balls on a baking sheet, then transfer to a zip-top bag — just bake straight from the freezer with a minute or two extra bake time.
Reheating
If your cookies have lost some oomph after a couple days, give them a quick warm-up: set them on a baking sheet in a 300°F oven for 2–3 minutes. This freshens the texture and brings out the almond-cherry aroma all over again. If reheating from frozen, just add a few extra minutes to the bake time and let cool before serving.
FAQs
Can I use fresh cherries instead of maraschino?
Fresh cherries can be used, but they’ll add more moisture and a milder flavor. Be sure to pit, chop, and thoroughly pat them dry to avoid making the dough too wet. Maraschino cherries give a signature color and sweetness that’s hard to beat in Cherry Almond Amish Sugar Cookies.
Is almond extract necessary, or can I substitute?
Almond extract is part of what makes these cookies so unique! However, if you need to avoid nuts, you can swap in vanilla extract for a subtler flavor. The result will still be tasty, but you’ll miss some of that classic almond-cherry magic.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days ahead and refrigerate it. Just let it sit at room temperature for 20–30 minutes before scooping, as the cold dough can be quite firm. This also makes it easy to bake off fresh batches as needed.
Should I toast the almonds?
Lightly toasting the almonds before adding them gives an extra nutty depth and a hint of crunch, but it’s not strictly required. If you’re pressed for time, using raw almonds still creates delicious Cherry Almond Amish Sugar Cookies.
How do I prevent my cookies from spreading too much?
If you notice your cookies are spreading flat, it’s usually because the butter got too warm or the dough over-mixed. For best results, make sure your butter isn’t melted and try chilling the dough for 15 minutes before baking — especially in warm kitchens.
Final Thoughts
With their gorgeous cherry jewels, toasty almond edges, and soft, melt-in-your-mouth texture, Cherry Almond Amish Sugar Cookies are the kind of bake that keeps people coming back for “just one more.” If you’ve never tried them, now’s your chance to bake up a batch and see firsthand why they’re destined to become a favorite in your home, too.
Print
Cherry Almond Amish Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cherry Almond Amish Sugar Cookies are a delightful twist on traditional sugar cookies, with the sweet flavor of cherries and the nutty crunch of almonds in every bite. They are soft, chewy, and perfect for any occasion, from holiday gatherings to everyday treats.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Mix-ins:
- 1/2 cup chopped maraschino cherries (drained and patted dry)
- 1/2 cup sliced almonds (lightly toasted if desired)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and almond extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the chopped maraschino cherries and sliced almonds.
- Bake: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add a drizzle of almond glaze made with powdered sugar and almond extract.
- Make sure cherries are well-drained and patted dry to prevent excess moisture in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
