Soft, puffy, melt-in-your-mouth sugar cookies, infused with touches of cherry and almond, and topped with a thick cherry-almond icing! These Cherry Almond Amish Sugar Cookies are guaranteed to be a smash hit for the holidays. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch goes a long way!
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Amish Sugar Cookies are just the best. They’re soft, puffy, buttery, rich, and sorta flaky. They remind me a lot of cut-out cookies, but without any rolling. You get all the benefits of cut-outs, but at a fraction of the work. Cut-outs are one of my favorite cookies, but I hate to make them because they’re so much work. Amish Sugar Cookies are the lazy persons’ cut-outs. 🙂
When I made Amish Sugar Cookies for the first time last year, I knew right away that they’d also be amazing as a canvas for other flavors. Such a great, simple, sugar cookie – perfect the way it is, they don’t even need icing – but also very easy to adapt. Amish Sugar Cookies are soft and puffy, but still dense and substantial. They simply melt-in-your-mouth, and that’s a fact!
These Cherry Almond Amish Sugar Cookies are in the running for one of my favorite variations, and I’ve now made a lot. (See below!). Once I tried an almond version of Amish Sugar Cookies, I knew that the next step had to be cherry with almond. There are few combinations I love more, and the flavor pairing does not disappoint in these Cherry Almond Amish Sugar Cookies.
Both extracts are added right to the cookie batter, and into the icing too. They’re madeover with cherry and almond in each step. The icing is truly to-die-for, and you’ll want to slather it on quite thick, trust me. I couldn’t get enough of it.
Slivered almonds on top are a pretty garnish, and overall, these Cherry Almond Amish Sugar Cookies are not bad to look at! They’ll really stand out if you’re planning to make them for the holidays.
These Cherry Almond Amish Sugar Cookies are pretty simple to throw together, and Amish Sugar Cookies in general are foolproof. I’ve made countless batches, and they turn out perfectly every time. They’re easy and reliable.
Also, a single batch makes quite a lot of cookies. You can easily feed a crowd. If you’re making an assortment of cookies for the holidays, a batch of these Cherry Almond Amish Sugar Cookies will go a long way.
If you’re a fan of cherry almond things, check out a these glorious Cherry Almond Scones, this addictive White Chocolate Cherry Almond Shortbread, this stunning Cherry Amaretto Bundt Cake, and these easy bread recipes: Cherry Almond Bread and Cherry Pistachio Bread.
As I said, Amish Sugar Cookies are nothing if not versatile, and so here’s allllll the different ones I’ve got so far:
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Pecan Praline Amish Sugar Cookies
- Iced Maple Amish Sugar Cookies
- Pumpkin Spice Latte Amish Sugar Cookies
- Iced Chai-Spiced Amish Sugar Cookies
- Thin Crispy Amish Sugar Cookies
- Iced Almond Sugar Cookies
- Iced Lemon Amish Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
- Peppermint Amish Sugar Cookies
I’m excited to share a few varieties closer to Christmas too!
Cherry Almond Amish Sugar Cookies
Soft, puffy, melt-in-your-mouth sugar cookies, with touches of vanilla, cherry, and almond, and a thick cherry-almond icing! These Cherry Almond Amish Sugar Cookies are guaranteed to be a smash hit for the holidays. Cherry Almond Amish Sugar Cookies are simple to make, foolproof, and a batch goes a long way!
Ingredients
For cookies:
- 2 - 12 oz. jars maraschino cherries drained (reserve juice), minced, squeezed VERY dry
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. almond extract
- 2 tsp. cherry extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
For icing:
- 4 tbsp. butter melted
- 1/3 cup + 1-2 tbsp. maraschino cherry juice
- 1 tsp. almond extract
- 1 tsp. cherry extract
- 4 - 5 cups powdered sugar
- 1/2 cup slivered almonds for garnish
Instructions
For cookies:
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As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.
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In a large mixing bowl, beat the butter, oil, and sugars until combined.
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Beat in eggs, almond extract, cherry extract, and minced cherries.
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In a large bowl, whisk together flour, baking soda, and cream of tartar.
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Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
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Line baking sheets with parchment paper or silicone baking mats.
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Drop dough by teaspoonfuls onto baking sheets.
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Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
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Remove to wire racks to cool.
For icing:
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Whisk together butter, maraschino cherry juice, and extracts.
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Stir in 4 cups powdered sugar, mixing until smooth.
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Add additional maraschino cherry juice or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
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Frost cookies, sprinkle with slivered almonds, decorate with additional sprinkles, if desired, and allow to set.
Recipe Notes
These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though.
These freeze really well! Iced or plain, they freeze beautifully.
I've made these Amish Sugar Cookies into Iced Vanilla Amish Sugar Cookies, Eggnog Amish Sugar Cookies, Peppermint Amish Sugar Cookies, Pecan Praline Amish Sugar Cookies, Iced Maple Amish Sugar Cookies, Pumpkin Spice Latte Amish Sugar Cookies, Iced Chai-Spiced Amish Sugar Cookies, Iced Almond Cookies, Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, Coconut Oil Amish Sugar Cookies, and Thin Crispy Amish Sugar Cookies!
Diego Lopes says
November 14, 2018 at 2:43 pmThere’s something so special about amish recipes. They’re great!!
Sarah says
November 14, 2018 at 6:25 pmThank you so much!!
Emily says
November 18, 2018 at 5:54 pmI can’t wait to make these, but I can’t find cherry extract. Where did you find it?
Sarah says
November 18, 2018 at 8:20 pmWhat grocery stores are near you?? I’ve found it at Wegman’s and at Walmart Neighborhood Markets! I usually find McCormick or Watkin’s brand. I’ve actually seen it on Amazon: https://www.amazon.com/Watkins-Natural-Extract-Imitation-Packaging/dp/B00G6CLP5K/ref=sr_1_4_a_it?ie=UTF8&qid=1542590400&sr=8-4&keywords=cherry%2Bextract&th=1
michele says
August 26, 2020 at 3:45 pmHi Emily,Im Michele I too had a hard time finding it. I ended up ordering through AMAZON PRIME.I actually got what’s called Cherry Emulsion it does not contain alcohol like extracts which I did not know. They have ALL flavors. They are very reasonable as well . Hope this helped. 😉
Christina says
December 2, 2018 at 7:30 pmDoes the icing set enough to stack the cookies in a treat bag? Have a cookie exchange I’m attending.
Sarah says
December 2, 2018 at 8:19 pmIt typically sets enough to stack them in containers with Saran Wrap or parchment paper in-between layers – I stack loosely & gently – but I think these might not be sturdy enough for treat bags. My friend just did treat bags recently and included these cookies without icing! But with icing – I think it’s iffy! I’m sorry. I hope you come up with some other ideas. 🙂
Mary Beth O'Konski says
December 7, 2018 at 11:22 amCan I use cherry oil instead of cherry extract? How much would I use?
Sarah says
December 7, 2018 at 1:18 pmHi there! I have to be honest with you, I’m just not sure. I don’t bake much with oils! If they’re specifically for use in baking, I would think that should substitute fine. I don’t know if they are apples to apples in measuring though… so I’m not sure if you’d use more or less oil, but maybe the cherry oil bottle would have an equivalency chart? Please let me know if you try it, and how they turn out for you! Happy Holidays!
Carrie says
December 15, 2019 at 4:06 pmI just substituted 1 tsp cherry jello ( dry) because I couldn’t find the extract. It was perfect!
Sarah says
December 15, 2019 at 8:10 pmOh, that’s an awesome tip! Thank you so much for sharing!!
Paula Cheshire says
December 9, 2018 at 1:49 pmI can’t seem to find cherry extract in stock at any of my local stores. What could I substitute?
Sarah says
December 9, 2018 at 1:55 pmI’m sorry to hear that! I wish it had been more accessible for you. I have seen it on Amazon, and it’s inexpensive, though it does come in a multiple pack: https://www.amazon.com/Watkins-Natural-Extract-Imitation-Packaging/dp/B00G6CLP5K/ref=sr_1_4_a_it?ie=UTF8&qid=1544381516&sr=8-4&keywords=cherry+extract.
I have heard that cherry oil and flavored oils can be substituted for extracts – they are found at Michaels craft stores and usually at cake stores.
Overall, you should be able to get a good amount of cherry flavor from the cherries and maraschino cherry juice in the icing, so if you leave the cherry extract out, you should be okay!
Sherrie says
December 9, 2018 at 2:59 pmAlmond extract goes very well with cherry.
Sarah says
December 9, 2018 at 3:01 pmIndeed! The recipe calls for almond extract already. 🙂
Linda Moore says
July 27, 2019 at 12:21 pmI’ve made these twice and have substituted juice from the cherries. Taste great!
Sarah says
July 27, 2019 at 2:30 pmSomeone else suggested that too! I’m so glad that turns out! Thanks for the tip. 🙂
Jody says
December 16, 2018 at 10:30 amHi Sarah,
I am so looking forward to making these! I could only find maraschino cherries that were stored in syrup rather than juice.. Do you think that would still work for the icing?
Sarah says
December 16, 2018 at 10:33 amI think it probably would work fine! But your icing proportions will probably end up being different. You might just have tweak the icing as you go – make adjustments to liquid and powdered sugar proportions as you stir. Hopefully you’ll get a feel for what’s thick enough not to run off the cookie, but thin enough to spread easily! I think that should work fine though!!
Jody says
January 1, 2019 at 6:58 pmThey came out great!! This recipie is a keeper for sure, rave reviews, with plenty of cookies to go around and leftovers in the freezer. Couldn’t find cherry extract but subbed some juice and they came out excellent! Looking forward to trying more recipies thank you!
Sarah says
January 2, 2019 at 6:30 pmThat’s wonderful! I’m so glad to hear that. Thank you so much for sharing your feedback. Happy Holidays!!! 🙂
Kelli says
December 30, 2018 at 5:17 pmI made these for my cookie exchange and they are delicious! I couldn’t find cherry extract either, so I just added some extra cherry juice where it called for the extract.
Sarah says
December 31, 2018 at 6:31 pmMy cousin’s daughter had the same problem! I even recently had a hard time tracking down cherry extract. What a shame because it used to be pretty accessible at Walmart. I also noticed that just using cherry juice seems to make them potent enough anyway, thankfully! I’m so glad you liked these. Did you have any tips or other feedback? They turned out well for you? Happy Holidays!!
Lisa says
January 10, 2019 at 7:18 pmI just made another batch of these incredible cookies and realized that you had asked me, before Christmas, if I had found cherry extract. I live in Texas and we have the BEST grocery chain here. I found the cherry extract there easily. I bought it for this recipe but I’ve used it many times since in cherry desserts. My youngest grandson informed me today that he would like to have this cherry icing on his birthday cake this year. When I asked what flavor the cake should be, he said that with this icing, he didn’t think it mattered! High praise indeed from a 3-year-old. I think I made five different Amish sugar cookie recipes of yours for giving to neighbors for Christmas and they all received rave reviews. Thanks again for posting them.
Lisa says
February 6, 2019 at 6:44 pmThese are delicious and so pretty! I added the chopped cherries after the flour, and that worked better than adding before b/c they didn’t get as macerated. Also, I halved the recipe, used a 1Tablespoon scoop and still got 36 cookies. Teaspoon-ful drops would have been teensy tiny!
Sarah says
February 8, 2019 at 10:30 amThe teaspoonfuls are pretty small, but they still manage to puff up a lot, I sorta like them little, but they can definitely be adapted, as you said. I’m so glad you liked them, and I really like the tip about the cherries! Thanks so much for your feedback!! 🙂
Marjean says
April 23, 2019 at 1:02 pmI noticed that the icing would work well when warm. I only used 2 1/2 cups icing powder and it was too stiff. So I put the icing in the micro for 15 seconds. That worked for spreading the icing easier without fighting with it and breaking the tender cookie. Thanks for the wonderful variation on this great cookie!
Melissa says
June 2, 2019 at 9:01 amCan u use the candied cherries. Instead of marachino cherries. I have some leftover, would like to use up. Thanks
Kathi Ballard says
October 23, 2019 at 3:03 pmOnce the dough is made, can it be rolled out to make cut outs? After the dough being chiled?
Sarah says
October 24, 2019 at 8:31 amHi Kathi! I still have not tried this dough as cut-outs, though I intend to. I’ve been asked that question a lot, so I plan to work that out very soon, before the holidays. I’ve worked with this recipe a lot though, and my instinct says that the dough may be too soft and fluffy, even chilled, to work for cut outs. If you happen to try, let me know your experience! Thanks so much.
LeeAnn says
November 9, 2019 at 4:22 pmI just made these and while they taste amazing, they turned out very flat and fragile. Any idea what I did wrong?
Sarah says
November 10, 2019 at 1:14 pmI think extra liquid can make these flatten — did you squeeze the cherries very well? I do more than blot them dry, I really squeeze them. I think that makes a big difference! I’m sorry yours turned out differently than you expected!
Becky says
November 29, 2019 at 11:11 amHi, I just came across this recipe and wanted to ask if you can make the dough in advance and freeze until ready to bake? I have several cookies where I make the dough ahead of time and freeze it and then we have a big cookie baking day. Thanks 😊
Sarah says
November 30, 2019 at 9:09 amYes, you sure can! These freeze wonderfully whether before or after baking. If before baking, I would try to bring back to room temperature first!
Elinor says
December 6, 2019 at 7:34 pmJust made these. Home run!! What a fantastic recipe!!!!!
I tweaked the icing a bit so it wasn’t so “cherry sweet” or thick.
Just did 1/3 cup of juice. Doubled the almond extract. Skipped the cherry. Used milk to thin it out instead of more juice.
Red sugar sprinkles instead of almond pieces, personal preference.
My husband says they are awful and should not go to my cookie exchange. Guess that means he loves them and wants them all for himself lol.
Sarah says
December 8, 2019 at 9:45 amHAHAHAHA. That is so funny! As soon as you said your husband thought they were awful, my heart sank, until I read the rest of your comment. Thank goodness… I’m so glad you guys liked these! They are one of my very favorite cookie recipes too, and I’m glad you easily tweaked it to your preferences, and had a good result! Happy Holidays to you and yours!
Breanne says
December 16, 2019 at 2:02 pmI am going to make these for Christmas along with some other goodies to give as gifts. I have a big bag of dried cherries… what do you think about using those instead? Or do you recommend using the maraschino cherries to add just a little moisture? Would love your thoughts!
Sarah says
December 16, 2019 at 4:12 pmHi! The moisture is definitely not an issue with using the dried cherries. In fact, I really squeeze the maraschino cherries quite dry so that they don’t change the texture of the cookies. They don’t need moisture from the maraschinos, but I do think the dried cherries could be a bit less flavorful overall. That would be the main concern I have, but they’ll otherwise be a totally fine substitute! If you decide to try them, let me know what you think!!
Sherri Adams says
December 22, 2019 at 1:49 pmI baked these last night, and after my 12 year old stepson tasted them, he very solemnly said, ‘I just tasted what I think are the most delicious cookies I’ve ever had in my life.’ LOL! My husband had 3, and wanted more! They. Are. Scrumptious!
Sarah says
December 22, 2019 at 11:03 pmLOL!!! Oh, that is awesome. Thank you so much for letting me know! I think these are my personal favorite of all the ones I’ve tried too… something really special about cherry and almond together. Soooo happy to hear that. Happy Holidays!! 🙂
Gina says
February 11, 2020 at 9:11 amGood morning! Excited to make these cookies for Valentines Day which I am celebrating on Saturday 2/15! When is the earliest I could make them that they would still be fresh and yummy???
Sarah says
February 11, 2020 at 7:05 pmI like them BEST the first 2 days. They are still wonderful for up to a week, but my favorite is the first 2ish days. 🙂 Maybe evening of the 12th or sometime the 13th? I hope you love them!!
Gina says
February 11, 2020 at 3:50 pmHow far in advance can you make the dough without freezing it prior to baking the cookies???
Sarah says
February 11, 2020 at 7:04 pmI’d say 2 or 3 days! Since it has raw eggs, so I wouldn’t go longer than that without freezing!
Mickey says
February 21, 2020 at 2:12 pmI just made these last night for a ladies meeting at church. I also couldn’t locate cherry extract in time to use it. That being said these were a HUGE hit! The recipe made so many and the flavor was amazing. Thanks
Sarah says
February 22, 2020 at 9:14 amFantastic!! I’m so happy to hear that! Thank you for sharing your feedback. Yes, I love how many cookies a batch makes!!
Penny Stansberry says
August 14, 2020 at 7:53 pmI have been trying to duplicate a bakery’s bar cookie for years and this sounds close to it. Have you ever spread this dough in a cookie sheet to make bar cookies?
Sarah says
August 14, 2020 at 11:25 pmNo! But that is a FANTASTIC idea. I will absolutely try that! I have found Amish Sugar Cookies to be one of the most versatile cookie recipes ever! If a cookie dough can make that work, it might be this one. I will totally fiddle with that idea. If you beat me to it, will you let me know how it goes and how they turn out? Thanks for your note, Penny!
Casey says
September 10, 2020 at 4:56 pmWant to make these but I’m thinking about putting them in bar form have you ever tried that and do you think it would work? Thanks
Sarah says
September 10, 2020 at 7:24 pmI love the idea, and I’ve been meaning to try that myself! But I haven’t yet, so I just can’t say whether it would work, I’m sorry.
Tina Heathcock says
December 23, 2020 at 8:13 pmHi there, I found a cherry extract for candy and other baked goods at Hobby Lobby. The big craft stores seem to have different flavors. They are stronger then regular baking extracts so you use only 1to 2 drops per teaspoon. My cookies turned out fantastic. One of the best recipes I have ever used. Thank you
Sarah says
December 23, 2020 at 10:53 pmYou know what, that’s a really good point! I see flavored oils or tinctures at bakeries and food supply stores. I never thought about those, but that’s an excellent alternative. Thank you so much for sharing that tip! I hope that will help readers who have trouble finding cherry extract. Really great idea, thank you so much! I’m thrilled to hear that these turned out for you. 🙂 Happy Holidays!
Tara says
January 1, 2021 at 4:17 pmSo I just made these cookies for the first time today. They’re AMAZING! However, I’m stumped. The first couple batches I pulled out of the over were the perfect shape and consistency. But the last few batches were flatter. They still taste delicious, but I prefer the consistency of the earlier ones. I used the same dough and the same pans. Any idea what happened or tips to prevent this?
Sarah says
January 2, 2021 at 10:50 amHmmm, my best guess might be related to juice in the cherries. I would squeeze them super dry each time so that extra moisture doesn’t thin out the cookies. But otherwise, I’m also stumped. You used the same cookie scoop or spoons? Used the same baking sheets? Etc? I’m sorry I’m not more help! I would make sure any excess moisture is removed from the ingredients!