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Soft, puffy sugar cookies scented with vanilla, cherry, and almond, finished with a thick cherry-almond icing and slivered almonds — perfect for the holidays.
This batch of Cherry Almond Amish Sugar Cookies has been a holiday tradition in my kitchen for years. I first found this combination while experimenting with maraschino cherries and extracts during a busy December cookie swap; the result was unexpectedly tender, deeply flavored, and beautiful on the cookie platter. These cookies are soft and puffy with a melt-in-your-mouth crumb, a clear cherry note throughout, and an almond lift that makes them feel special without being fussy. They remind me of afternoons spent with my grandmother: the radio on low, flour on the counter, and the house smelling like vanilla and almond.
What makes these cookies stand out is the balance — not overly sweet, but sweet enough to satisfy a holiday craving. The minced maraschino cherries contribute small pockets of chew and an extra hint of cherry, and the icing, made with reserved cherry juice, deepens the fruit flavor while giving the cookies a glossy finish that holds slivered almonds beautifully. They keep well for a week and freeze wonderfully, which means you can make a big batch ahead of celebrations and still serve cookies that taste freshly baked.
In my house, these cookies became the signature offering at holiday potlucks. Friends ask for the recipe every December, and Ive learned small tricks along the waylike squeezing the cherries very dry and reserving the juice for the icing. Those details reliably produce the texture and gloss I want. One Christmas my neighbor brought a tin, and every cookie vanished before she left the porch.
My favorite part of these cookies is how versatile they are. Ive adapted this base into many seasonal variations and the texture consistently remains tender. Family members tend to argue over who gets the middle cookies and the cookie tin never lasts long when I bring a batch to gatherings.
Store cookies in an airtight container at room temperature for up to seven days. Layer cookies between sheets of wax paper or parchment to prevent sticking and to protect the icing. For longer storage, freeze uniced or iced cookies in single layers on a baking sheet until firm, then stack with parchment between layers inside a freezer-safe container; they keep well for up to three months. To thaw, bring cookies to room temperature while still wrapped to avoid condensation on the icing, and if needed, refresh the top with a thin brush of reserved cherry juice mixed with a touch of powdered sugar to restore sheen.
If you need to adapt the recipe, there are reliable swaps. Use light olive oil instead of vegetable or canola oil if you prefer a slightly fruitier note, though the neutral oils give the best classic texture. For a dairy-free version, replace butter with a high-quality vegan stick margarine and use stabilizing powdered sugar; the cookies will be slightly less rich. To remove nuts, omit slivered almonds and use toasted coconut or sanding sugar for texture instead. For gluten-free, substitute a 1-to-1 gluten-free flour blend with xanthan gum already included; bake a test cookie to adjust time slightly.
Serve these cookies on a festive platter with contrasting colors: deep red cherries against white icing look lovely among evergreen sprigs. Pair them with strong coffee, almond milk, or a light tea to balance sweetness. For holiday gift boxes, stack alternating iced and plain cookies with parchment between layers and finish with a ribbon. They also pair well with a bowl of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert plate.
Amish-style cookies are celebrated for their simple ingredients and reliable textures; they often reflect community baking values where ease and flavor meet. This cherry-almond adaptation blends classic American maraschino cherry traditions with the nutty profile commonly used in Midwestern baking. The icing made from reserved cherry juice is a practical technique to reduce waste and intensify flavor, a hallmark of resourceful home baking traditions.
In winter, use bright red sprinkles and extra almonds to echo holiday colors. For spring, swap cherries for finely chopped dried strawberries and use lemon extract instead of cherry for a lighter flavor. Summer adaptations include fresh-chopped cherries and a thinner glaze for a more delicate finish; reduce baking time slightly for softer centers. Small changes in extract proportions and garnish allow these cookies to transition across seasons effortlessly.
Make a double batch and freeze half plain, then bake and ice the other half for immediate use. Store raw dough scooped into portions on a baking sheet, freeze until solid, then transfer to a bag for on-demand baking. I recommend labeling containers with the date and whether cookies are iced. Reheat frozen iced cookies in a 300F oven for 5 to 7 minutes on a sheet just long enough to take the chill off without melting the icing.
These cookies are an easy, crowd-pleasing addition to any holiday table. With straightforward steps and flexible options for substitutions and storage, theyre perfect for bakers who want a dependable, delicious treat to share. Make a batch, invite a friend over to decorate, and enjoy the warmth of fresh baking together.
Squeeze the minced maraschino cherries very dry between paper towels to prevent the dough from becoming too moist and the cookies from spreading.
Use room-temperature eggs and softened butter for easier incorporation and a more even crumb.
If the icing is too thin, add powdered sugar a tablespoon at a time; if too thick, add reserved cherry juice a teaspoon at a time until spreadable.
Bake a single test cookie to confirm oven time, since baking temperatures vary between ovens.
This nourishing cherry almond amish sugar cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Almond Amish Sugar Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Drain maraschino cherries, reserve the juice for icing, finely mince cherries, and squeeze them very dry to prevent excess moisture in the dough.
Beat softened butter, oil, granulated sugar, and powdered sugar until combined and creamy. Add eggs, extracts, and minced cherries and mix until evenly distributed.
Whisk flour, baking soda, and cream of tartar together. Gradually add to the wet ingredients in batches, mixing until just combined to avoid overworking the dough.
Preheat oven to 375°F. Drop dough by teaspoonfuls onto lined baking sheets and bake 8 to 11 minutes until edges and bottoms are lightly browned. Cool on wire racks.
Whisk melted butter, reserved cherry juice, almond and cherry extracts, then stir in powdered sugar until smooth and thick but spreadable. Adjust with juice or sugar to achieve the right consistency.
Spread icing on cooled cookies, sprinkle with slivered almonds and optional decorations, and allow icing to set before storing or packaging.
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This recipe looks amazing! Can't wait to try it.
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