This recipe for Cherry Almond Amish Sugar Cookies is one of those holiday treasures that immediately makes the kitchen feel like a warm, welcoming place. I found this variation on a classic Amish sugar cookie many years ago when I wanted something with the soft, puffy texture I loved and a bright winter flavor profile. The combination of maraschino cherries, almond and cherry extracts, and a thick cherry-almond icing creates a cookie that is tender at the center, lightly browned on the edges, and perfectly balanced between buttery sweetness and fruity brightness. For every holiday gathering I brought these to, someone would inevitably ask for the recipe, and they always disappear first from the cookie plate. When I first tested this version I was surprised by how the reserved cherry juice in the icing reinforced the cherry flavor without adding excess liquid, and how the slivered almonds gave just the right texture contrast. I remember the first time I made a double batch for a December cookie swap. The cookies arrived at the event still slightly sticky from the icing and everyone was charmed by the small flecks of minced cherry inside each cookie. The family loves how these cookies remain soft and almost melt in your mouth in the first three days. After that point they become a touch drier but still delicious, which is why I often recommend freezing extras. The method is forgiving, and the dough is easy to drop by teaspoonfuls, making this a foolproof recipe for bakers of many skill levels. Whether you are baking for a holiday table, gifting a tin to a neighbor, or hosting a winter brunch, these cookies are remarkably versatile and crowd-pleasing.

Ingredients

• Maraschino cherries: Two 12 ounce jars drained. Finely mince and squeeze extremely dry. They add small bursts of cherry without making the dough wet. I use typical supermarket maraschino cherries for consistent sweetness and color.
• Butter: 1 cup softened. Use unsalted or lightly salted depending on preference; I use unsalted to control salt level and add a pinch if needed.
• Vegetable or canola oil: 1 cup. Oil helps keep these cookies particularly soft and tender compared with all-butter formulations.
• Granulated sugar: 1 cup. Provides structure and slight chew at the edges when baked.
• Powdered sugar: 1 cup in the dough. Adds tenderness and a subtly smooth crumb.
• Eggs: 2 large. Room temperature eggs blend best into the batter for even rise.
• Almond extract: 2 teaspoons in dough, plus extra in icing. Use a quality brand for the best almond aroma.
• Cherry extract: 2 teaspoons in dough, plus extra in icing. A little goes a long way—this layered flavoring keeps the cherry profile clear and lively.
• All-purpose flour: 4 1/2 cups. Spoon and level for accurate measurement to keep the cookies tender, not dense.
• Baking soda: 1 teaspoon. Gives a gentle rise and complements the cream of tartar.
• Cream of tartar: 1 teaspoon. Helps the cookies maintain that classic, slightly puffy Amish texture.
• Icing butter: 4 tablespoons melted. Gives the icing body and silkiness.
• Maraschino cherry juice: 1/3 cup plus 1 to 2 tablespoons reserved from draining jars; used in the icing to intensify cherry flavor and color.
• Powdered sugar for icing: 4 to 5 cups, adjusted to achieve a thick, spreadable consistency.
• Slivered almonds: 1/2 cup for garnish. Lightly toasted if you like a deeper nutty flavor.

Instructions

Prepare the cherries: Drain both 12 ounce jars of maraschino cherries into a bowl, reserve the juice in a small container for the icing, then finely mince the cherries. Press the minced cherries between paper towels to remove as much moisture as possible. Any excess liquid can thin the dough and affect texture, so make sure they are very well dried before folding in. Cream and combine fats and sugars: In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and powdered sugar until just combined. This does not need to be aerated like a creamed butter cookie; the goal is a homogeneous mixture so the oil and butter distribute evenly, producing tenderness. Add eggs and extracts: Beat in the two large eggs, then add the almond and cherry extracts. Add the minced, squeezed-dry cherries and stir until evenly incorporated. You should see tiny red flecks in the batter but no puddles of cherry juice. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Whisking distributes the leaveners and prevents pockets of baking soda that could cause uneven browning. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed and scraping the bowl to ensure everything comes together. Mix just until the flour disappears; overmixing develops gluten and will make the cookies tough rather than soft. Portion the dough: Line baking sheets with parchment paper or silicone baking mats. Drop dough by teaspoonfuls onto the baking sheets, spacing them about 1 1/2 inches apart. For uniform cookies, use a small scoop or two teaspoons pressed together in your hand to round the dough. Bake: Preheat the oven to 375 degrees Fahrenheit. Bake for 8 to 11 minutes, rotating sheets halfway through if baking two at once. The cookies are done when the edges and bottoms are lightly browned and the tops no longer look wet. They will still be soft to the touch; allow them to set on the pan for 1 to 2 minutes before transferring to a wire rack to cool completely. Make the icing: Whisk together 4 tablespoons melted butter, 1/3 cup reserved maraschino cherry juice, and 1 teaspoon each almond and cherry extract. Stir in 4 cups powdered sugar until smooth. Adjust with additional cherry juice or powdered sugar until the icing is thick but spreadable. It should be thicker than a glaze and should not run off the cookies. Ice and garnish: Spread the icing onto cooled cookies, sprinkle with slivered almonds and additional decorations if desired, and allow the icing to set at room temperature for about 30 to 60 minutes. Store in a covered container once set.

Storage Tips

Store cooled, iced cookies in a single layer in an airtight container at room temperature for up to three days. For longer storage, freeze uniced cookies or fully iced cookies in single layers separated by parchment paper then seal in a freezer-safe container for up to three months. To thaw, transfer to the refrigerator for several hours or sit at room temperature for 30 minutes before serving. If you need to refresh slightly stale cookies, warm them in a 300 degree Fahrenheit oven for 5 minutes to restore slight softness.

Ingredient Substitutions

If you prefer to avoid maraschino cherries, use finely chopped dried cherries rehydrated briefly and drained, though color and sweetness will differ. To replace vegetable oil, use melted coconut oil at a 1:1 ratio for a subtle coconut undertone. For a nut-free version, omit slivered almonds and reduce almond extract by half, replacing it with additional vanilla extract. For a lower sugar icing, start with 3 cups powdered sugar and add to taste, keeping in mind texture will be thinner.

Serving Suggestions

These cookies pair beautifully with strong coffee or a cup of hot tea; the almond-cherry combination complements roasted and herbal notes. For a holiday platter, alternate these with plain iced sugar cookies and ginger cookies for contrast. Garnish with candied cherry halves or a light dusting of powdered sugar for a festive presentation. They also make charming edible gifts when stacked in parchment-lined tins.

Cultural Background

Amish sugar cookies are rooted in Midwestern baking traditions where simple ingredients are used to create tender, family-style sweets. The classic version emphasizes a soft, slightly cakey texture. This cherry-almond variation layers seasonal flavors onto that base, reflecting how home bakers adapt traditional recipes with accessible ingredients like maraschino cherries and flavored extracts to mark holidays and family celebrations.

Seasonal Adaptations

In winter, add a pinch of ground cinnamon or nutmeg to the dough for warmth. For spring, swap cherries for chopped freeze-dried strawberries and use lemon extract for a bright twist. Around Thanksgiving, try pecan praline icing and chopped pecans in place of slivered almonds. The base technique is flexible and invites creative seasonal changes while preserving the cookie’s beloved texture.

Meal Prep Tips

Portion dough into teaspoonful rounds on a parchment-lined sheet and freeze the sheet solid, then transfer frozen dough balls to a sealed bag. When ready to bake, place frozen dough on a baking sheet and add 1-2 minutes to the baking time. I often make double batches and freeze one for later; this saves time in busy holiday weeks and ensures freshly baked texture with minimal effort.

These Cherry Almond Amish Sugar Cookies are a comforting, festive treat that has become part of my holiday ritual. They are approachable for home bakers, adaptable for many occasions, and always welcome on any cookie table. I hope you enjoy making them and sharing them as much as my family does.