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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!

Course Cookies
Keyword almond amish cookies, cherry almond amish sugar cookies, cherry almond cookies, cherry almond sugar cookies, cherry amish cookies, cherry cookies, cherry sugar cookies
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 48
Author Sarah

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:

  1. As noted above, drain the maraschino cherries, reserving the juice (!), finely mince the cherries, and then pat/squeeze VERY dry. Set aside.

  2. In a large mixing bowl, beat the butter, oil, and sugars until combined.

  3. Beat in eggs, almond extract, cherry extract, and minced cherries.

  4. In a large bowl, whisk together flour, baking soda, and cream of tartar.

  5. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.

  6. Line baking sheets with parchment paper or silicone baking mats.

  7. Drop dough by teaspoonfuls onto baking sheets.

  8. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.

  9. Remove to wire racks to cool.

For icing:

  1. Whisk together butter, maraschino cherry juice, and extracts. 

  2. Stir in 4 cups powdered sugar, mixing until smooth.

  3. 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. 

  4. 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 CookiesPumpkin Spice Latte Amish Sugar Cookies, Iced Chai-Spiced Amish Sugar CookiesIced 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!