Description
Delightful Cherry Almond Amish Sugar Cookies bring nostalgic comfort straight from Pennsylvania’s heartland kitchens. Sweet almonds and bright cherries dance together in a classic cookie that welcomes warm memories and delicious moments you’ll treasure.
Ingredients
Scale
Main Ingredients:
- 1 cup (237 ml) unsalted butter, softened
- 2 large eggs
- 4 ½ cups (540 g) all-purpose flour
- 1 cup (237 ml) vegetable or canola oil
Sugars and Sweeteners:
- 1 cup (200 g) granulated sugar
- 1 cup (120 g) powdered sugar
- 45 cups (540 g) powdered sugar (for icing)
Flavor and Garnish Ingredients:
- 2 teaspoons almond extract
- 2 teaspoons cherry extract
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 (12 ounces / 340 g) jars maraschino cherries, drained, minced, and patted dry
- 4 tablespoons (57 g) butter, melted (for icing)
- ⅓ cup (80 ml) maraschino cherry juice (or 1–2 tablespoons for a lighter color)
- ½ cup (60 g) slivered almonds (for garnish)
Instructions
- Prepare the workspace by lining a baking sheet with parchment paper and heating the oven to 350F (175C), ensuring an optimal baking environment.
- Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream butter and granulated sugar until the mixture becomes airy and pale, developing a fluffy texture that takes approximately 2-3 minutes.
- Incorporate the egg into the butter mixture, then blend in almond and vanilla extracts, mixing until the ingredients are seamlessly integrated.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring carefully to create a smooth, consistent dough without overmixing.
- Delicately fold chopped maraschino cherries and sliced almonds into the dough, ensuring even distribution while maintaining the dough’s structural integrity.
- Portion the dough using a cookie scoop, creating uniform rounded balls placed two inches apart on the prepared baking sheet. Gently flatten each cookie with a fork or fingertips to create a slight depression.
- Bake for 10-12 minutes, watching for light golden edges while preserving soft, tender centers. The cookies should appear set but not overly browned.
- Allow cookies to rest on the baking sheet for a few minutes to stabilize, then transfer to a wire rack for complete cooling. Serve alongside a refreshing beverage and savor the delicate flavors.
Notes
- Use room temperature butter for a smoother, more evenly mixed cookie dough that ensures better texture and easier blending.
- Drain maraschino cherries thoroughly and pat dry with paper towels to prevent excess moisture from making cookies soggy or affecting their structure.
- Chop cherries into smaller pieces for more consistent flavor distribution throughout the cookie, allowing each bite to have a balanced cherry taste.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to make the cookies accessible to those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 48
- Calories: 220
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg