Cherry Almond Amish Sugar Cookies
These Cherry Almond Amish Sugar Cookies combine the nutty richness of almonds with the sweet burst of maraschino cherries. Soft, chewy, and easy to make, they are perfect for any occasion.
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.