This recipe for Cherry Almond Amish Sugar Cookies has been a holiday staple at my house for years. I first found it tucked into a community cookbook my neighbor handed me during a December potluck, and the combination of tender cookie texture, little pops of maraschino cherry, and the fragrant depth of almond extract made it an instant favorite. These cookies are intentionally soft and puffy—think pillow-like rounds that practically melt on your tongue. The cherry and almond duet sings through both the dough and the thick, glossy icing, giving every bite a nostalgic, candy-shop feel that makes them irresistible to kids and adults alike. I remember the first time I made a double batch: the kitchen smelled like maraschino cherries and toasted almonds for hours, and neighbors knocked on the door asking for samples. They kept disappearing from the cookie tin at lightning speed. The dough is forgiving, the technique straightforward, and a single batch yields about 48 cookies—enough for a holiday exchange, a class party, or to tuck into tins for neighbors. These are also a great make-ahead option; freeze plain or iced cookies for later, or bake the rounds ahead and ice the day you need them for peak freshness.

Ingredients

• Maraschino cherries: Two 12-ounce jars, drained and finely minced. Reserve the juice for the icing—this is where much of the cookie’s cherry personality comes from. Pat the cherries very dry so you don’t add excess liquid to the dough.
• Butter and oil: 1 cup (2 sticks) unsalted butter, softened, plus 1 cup vegetable or canola oil. The combination gives a tender crumb and slightly firmer spread control than butter alone.
• Sugars: 1 cup granulated sugar and 1 cup powdered sugar. Powdered sugar contributes to the melt-in-your-mouth texture while granulated sugar helps with structure and gentle browning.
• Eggs: 2 large eggs at room temperature for even incorporation and stable aeration.
• Extracts: 2 teaspoons almond extract and 2 teaspoons cherry extract. Together they build depth: almond provides warmth, cherry adds a brighter top note.
• Dry ingredients: 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. The cream of tartar helps create that soft, slightly tangy lift that is signature to Amish-style sugar cookies.
• Icing: 4 tablespoons melted butter, 1/3 cup plus 1–2 tablespoons reserved maraschino cherry juice, 1 teaspoon almond extract, 1 teaspoon cherry extract, and 4 to 5 cups powdered sugar to reach a thick but spreadable consistency.
• Garnish: 1/2 cup slivered almonds for sprinkling—toast lightly if you prefer a deeper flavor and crunch.

Instructions

Prepare cherries: Drain both jars of maraschino cherries into a bowl, reserving the juice. Mince the cherries finely with a sharp knife and then press them between paper towels to remove as much moisture as possible. Excess liquid can make the dough sticky and cause cookies to spread too much during baking. Mix wet ingredients: In a large mixing bowl, beat 1 cup softened butter, 1 cup vegetable oil, 1 cup granulated sugar, and 1 cup powdered sugar until combined and slightly fluffy—about 1–2 minutes on medium speed. Scrape the bowl, then beat in 2 large eggs, 2 teaspoons almond extract, 2 teaspoons cherry extract, and the minced, thoroughly dried cherries until evenly distributed. Combine dry ingredients: In a separate bowl whisk together 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. Whisking helps aerate the flour and distribute leavening evenly. Form the dough: Gradually add the flour mixture to the butter mixture, beating after each addition until just combined. The dough should be soft and slightly tacky but not wet. Avoid overmixing to keep the cookies tender; stop as soon as streaks of flour disappear. Portion and bake: Line baking sheets with parchment paper or silicone mats. Drop dough by rounded teaspoonfuls about 2 inches apart. Bake in a preheated 375°F oven for 8–11 minutes, or until edges and bottoms are lightly browned. Watch closely—the cookies should still look soft on top when you remove them. Cool: Let cookies rest on the baking sheet for 2 minutes, then transfer to wire racks to cool completely before icing. This prevents the icing from running off warm cookies. Make the icing: Whisk together 4 tablespoons melted butter, 1/3 cup reserved maraschino cherry juice, 1 teaspoon almond extract, and 1 teaspoon cherry extract. Stir in 4 cups powdered sugar until smooth. Adjust with extra cherry juice or powdered sugar to reach a thick, spreadable consistency—thicker than a glaze but not pasty. Finish and garnish: Spread the icing onto cooled cookies, immediately sprinkle with 1/2 cup slivered almonds and any additional decorations you like. Allow icing to set for at least 30 minutes before stacking or packing.

Storage Tips

Store cooled, iced cookies in an airtight container at room temperature for up to one week; they’re best within three days. To prevent sticking, layer parchment paper between stacked layers. For longer storage, freeze cookies: flash-freeze on a tray, then transfer to a zipper freezer bag or airtight container. Plain, uniced rounds thaw and re-ice nicely; if freezing iced cookies, place them in a single layer with parchment between layers and allow them to come to room temperature before serving to prevent condensation on the icing.

Ingredient Substitutions

If you don’t have cherry extract, increase the almond extract slightly and add an extra tablespoon of cherry juice for more cherry character; be cautious with extract swaps—they’re concentrated and can overpower. For a dairy-free variation, replace butter with an equal amount of dairy-free margarine and use a neutral oil. To make nut-free cookies, omit slivered almonds and use toasted coconut or colored sanding sugar instead. Whole-wheat flour can be used for up to half of the flour, but expect a denser, less tender bite.

Serving Suggestions

Arrange on festive platters with sprigs of fresh rosemary or thyme for contrast and aroma, or pair with hot cocoa, mulled cider, or a spiced tea for a cozy dessert spread. For a grown-up twist, serve alongside a glass of Banyuls or a dessert port—its cherry notes harmonize with the cookie. For children’s parties, add colored sprinkles or small candied cherries on top of the icing for extra cheer.

Cultural Background

Amish-style sugar cookies are known for their simple, old-fashioned ingredients and tender texture—often passed down through communities and family cookbooks. This cherry-almond variation borrows that softness but layers in flavors popular in American holiday baking: maraschino cherries (a 20th-century pantry staple) and almond extract, which is frequently used in classic confections. The result is a hybrid: a community-style cookie elevated with nostalgic flavors.

Seasonal Adaptations

In winter, the cherry-almond combination sings on cookie trays, but you can adapt seasonally. For spring, swap cherries for finely chopped freeze-dried strawberries and lemon extract for a bright twist. In autumn, replace cherry extract with maple and fold in toasted pecans in place of slivered almonds. For Valentine’s Day, tint the icing a soft pink and add heart-shaped sprinkles.

Meal Prep Tips

Make the dough up to 48 hours ahead and store tightly wrapped in the refrigerator; portion into teaspoon-sized balls just before baking. Alternatively, scoop dough onto a tray and freeze; once firm, transfer portions to a bag so you can bake fresh cookies as needed. Bake times are consistent whether dough is chilled or frozen—allow an extra minute if baking from frozen. For large gatherings, bake multiple sheets concurrently and cool on wire racks to speed the process.

These Cherry Almond Amish Sugar Cookies combine approachable technique with festive flavor—perfect for sharing or storing for later. Try them once and you’ll understand why they’ve become a holiday mainstay in my kitchen; they’re easy, lovely to gift, and bring back warm memories with every bite.