Ready to bake a batch of cookies that’s pure joy in every bite? Cherry Almond Amish Sugar Cookies are the ultimate Sweet Cherry Treat, combining the nutty warmth of almond extract with the vibrant sweetness of maraschino cherries. These soft, chewy cookies with golden edges are perfect for holidays, gifting, or a cozy afternoon treat. Easy to whip up and universally loved, they’re destined to be your new go-to recipe!
Why You’ll Love Cherry Almond Amish Sugar Cookies
Cherry Almond Amish Sugar Cookies shine as a Sweet Cherry Treat:
- Flavor Explosion: Cherries and almonds create a heavenly combo.
- Quick and Simple: Ready in 30 minutes with pantry staples.
- Chewy Perfection: Soft centers with just-right crispy edges.
- Festive Appeal: Colorful cherries make them party-ready.
This Sweet Cherry Treat is my favorite for effortless, crowd-pleasing baking!
Ingredients for Cherry Almond Amish Sugar Cookies
Here’s what you’ll need for Cherry Almond Amish Sugar Cookies (makes about 4 dozen cookies):
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp almond extract
- 4 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 cup chopped maraschino cherries, well-drained and patted dry
Ingredient Tips:
- Butter: Softened to room temperature for smooth creaming.
- Cherries: Drain thoroughly and pat dry to prevent soggy dough.
- Almond Extract: Pure extract for bold, authentic flavor.
- Flour: Measure by spooning into cup and leveling for light cookies.
- Eggs: Room temperature ensures even mixing.
Directions for Cherry Almond Amish Sugar Cookies
Let’s bake these delightful Cherry Almond Amish Sugar Cookies!
Preheat Oven
- I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
Cream Wet Ingredients
- In a large mixing bowl, I use a mixer to cream 1 cup softened butter, 1 cup vegetable oil, 1 cup granulated sugar, and 1 cup powdered sugar until light and fluffy, about 2–3 minutes.
Add Eggs and Extract
- I beat in 2 eggs one at a time, mixing well after each, then add 1 tsp almond extract for that signature nutty flavor.
Combine Dry Ingredients
- In a separate bowl, I whisk together 4 ½ cups flour, 1 tsp baking soda, and 1 tsp cream of tartar until evenly mixed.
Mix Dough
- I gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to keep the cookies soft and tender.
Incorporate Cherries
- I gently fold in 1 cup chopped, well-drained maraschino cherries, ensuring they’re evenly distributed throughout the dough.
Shape and Bake
- I scoop tablespoon-sized portions of dough and place them 2 inches apart on the baking sheets.
- I lightly flatten each with a sugar-dipped glass bottom.
- I bake for 8–10 minutes until the edges are lightly golden, keeping the centers chewy.
Cool
- I let the cookies cool on the baking sheets for 3 minutes before transferring them to wire racks to cool completely.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: ~30 minutes
- Servings: ~48 cookies
- Calories: ~120 kcal per cookie
- Macros per Serving: 15g carbs, 1g protein, 6g fat, 0g fiber
Variations for Cherry Almond Amish Sugar Cookies
Try these twists on Cherry Almond Amish Sugar Cookies:
- Almond Crunch: Add ½ cup chopped slivered almonds for a nutty Sweet Cherry Treat.
- Dried Cherry Swap: Use dried cherries for a chewier Sweet Cherry Treat.
- White Chocolate Bliss: Mix in ½ cup white chocolate chips for sweetness.
- Orange Zest: Add 1 tsp orange zest to the dough for a citrus twist.
- Vegan Option: Use vegan butter and flax eggs for a plant-based version.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Dream Cake for a festive dessert spread.
- Enjoy with a cup of chai or hot cocoa to enhance the Sweet Cherry Treat vibes.
- Stack in a jar with a ribbon for a thoughtful homemade gift.
Storage
I store Cherry Almond Amish Sugar Cookies in an airtight container at room temperature for up to 1 week to maintain their chewy texture. For longer storage, I freeze them in a freezer-safe bag, separated by parchment paper, for up to 2 months. To enjoy frozen cookies, I thaw at room temperature or warm in a 300°F oven for 5 minutes for that fresh-baked feel. I always cool cookies completely before storing to prevent sogginess.
FAQs About Cherry Almond Amish Sugar Cookies
Here are some common questions about this recipe:
How do I get my cookies to be chewy instead of crunchy?
To get that soft, chewy texture, I always make sure not to overmix the dough, and I also bake the cookies just until the edges are golden while the centers remain soft. The butter and oil mixture also contributes to that chewy texture.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that works well in baking. Just be sure to check the flour’s specific guidelines for any adjustments needed.
Why are my cookies spreading too much during baking?
If the dough is too warm, the cookies might spread more than you want. I recommend chilling the dough for 15–30 minutes before baking to help control spreading. Also, make sure you’re using the correct measurements for the ingredients, particularly the flour.
Can I use margarine instead of butter?
While I prefer using unsalted butter for flavor, margarine can be used as a substitute. Just keep in mind it might slightly alter the texture and taste, but the cookies should still turn out great.
How do I make sure the cherries don’t make my dough too wet?
Make sure to drain the maraschino cherries very well before chopping them. I also pat them dry with a paper towel to remove any excess moisture before folding them into the dough. This helps to prevent the dough from becoming too wet and sticky.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
These Cherry Almond Amish Sugar Cookies are the perfect treat for any occasion. With a delightful balance of sweet cherries and rich almonds, they’re sure to become a staple in my baking repertoire. Whether I’m baking for a holiday, family gathering, or just a simple afternoon snack, these cookies always bring smiles to the table. Happy baking!
Cherry Almond Amish Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp almond extract
- 1 tsp baking soda
- 4 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 cup chopped maraschino cherries drained
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or leave them ungreased.
- Cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the almond extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the chopped maraschino cherries, ensuring they’re evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a nutty twist, add chopped almonds or pecans into the dough.
- For a chocolate variation, add semi-sweet chocolate chips.
- If the dough is too warm, chill it for 15-30 minutes before baking to avoid excessive spreading.
- Ensure the maraschino cherries are well-drained and patted dry to prevent wet dough.
- These cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
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