Indulge in the sweet symphony of flavors with these Cherry Almond Amish Sugar Cookies. Perfect for any occasion, these cookies combine the rich, nutty taste of almonds with the juicy sweetness of maraschino cherries. Their soft, chewy texture and delightful taste make them irresistible for any dessert lover. Follow this easy recipe to bake your own batch of these delicious treats that are sure to become a family favorite!
Why You’ll Love This Recipe
I absolutely love how these Cherry Almond Amish Sugar Cookies come together with minimal effort but deliver maximum flavor. The almond extract gives the cookies a warm, nutty aroma, while the maraschino cherries add a burst of sweetness and color. Whether I’m baking for a special occasion or just as a treat to enjoy with a cup of tea, these cookies always hit the spot. The combination of crunchy edges and soft centers makes every bite a perfect balance of texture and taste!
Ingredients:
1 cup unsalted butter, softened
1 cup vegetable oil
01 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp almond extract
1 tsp baking soda
4 1/2 cups all-purpose flour
1 tsp cream of tartar
1 cup chopped maraschino cherries, drained
Instructions:
Preheat Your Oven: Preheat oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or using ungreased sheets.
Cream Together Wet Ingredients: In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until the mixture is light and fluffy.
Add Eggs and Almond Extract: Beat in the eggs one at a time, ensuring each is fully incorporated, then add the almond extract for that distinctive flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar until well combined.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can toughen the cookies.
Fold in Chopped Cherries: Gently fold in the chopped maraschino cherries into the cookie dough, distributing them evenly for a burst of cherry flavor in every bite.
Shape and Bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar to prevent sticking.
Bake Until Golden: Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden. The centers should remain soft and chewy.
Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, serve and savor the delightful blend of almond and cherry flavors!
Servings and Timing
Servings: Makes about 4 dozen cookies.
Prep Time: 20 minutes
Cook Time: 10 minutes
Variations
Dried Cherries: If you’re not a fan of maraschino cherries, try using dried cherries for a more intense fruit flavor.
Nut Add-ins: For a nutty twist, I sometimes add chopped almonds or pecans into the dough for a bit of crunch.
Chocolate Chips: I also love adding a handful of semi-sweet chocolate chips to the dough for a chocolatey variation on this classic cookie.
Storage/Reheating
These Cherry Almond Amish Sugar Cookies can be stored in an airtight container at room temperature for up to 1 week. For longer storage, I like to freeze them. Just place them in a freezer-safe bag or container, and they can last for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 300°F (150°C) for about 5 minutes to bring back that freshly baked softness.
Related Recipes:
FAQs:
How do I get my cookies to be chewy instead of crunchy?
To get that soft, chewy texture, I always make sure not to overmix the dough, and I also bake the cookies just until the edges are golden while the centers remain soft. The butter and oil mixture also contributes to that chewy texture.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that works well in baking. Just be sure to check the flour’s specific guidelines for any adjustments needed.
Why are my cookies spreading too much during baking?
If the dough is too warm, the cookies might spread more than you want. I recommend chilling the dough for 15-30 minutes before baking to help control spreading. Also, make sure you’re using the correct measurements for the ingredients, particularly the flour.
Can I use margarine instead of butter?
While I prefer using unsalted butter for flavor, margarine can be used as a substitute. Just keep in mind it might slightly alter the texture and taste, but the cookies should still turn out great.
How do I make sure the cherries don’t make my dough too wet?
Make sure to drain the maraschino cherries very well before chopping them. I also pat them dry with a paper towel to remove any excess moisture before folding them into the dough. This helps to prevent the dough from becoming too wet and sticky.
Conclusion:
These Cherry Almond Amish Sugar Cookies are the perfect treat for any occasion. With a delightful balance of sweet cherries and rich almonds, they’re sure to become a staple in my baking repertoire. Whether I’m baking for a holiday, family gathering, or just a simple afternoon snack, these cookies always bring smiles to the table. Happy baking!
📖 Recipe:
Print
Cherry Almond Amish Sugar Cookies
- Total Time: 30 minutes
- Yield: Makes about 4 dozen cookies
- Diet: Vegetarian
Description
These Cherry Almond Amish Sugar Cookies combine the nutty richness of almonds with the sweet burst of maraschino cherries. Soft, chewy, and easy to make, they are perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
1 tsp almond extract
1 tsp baking soda
4 1/2 cups all-purpose flour
1 tsp cream of tartar
1 cup chopped maraschino cherries, drained
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or leave them ungreased.
- Cream together the softened butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the almond extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and cream of tartar.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Fold in the chopped maraschino cherries, ensuring they’re evenly distributed throughout the dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a nutty twist, add chopped almonds or pecans into the dough.
For a chocolate variation, add semi-sweet chocolate chips.
If the dough is too warm, chill it for 15-30 minutes before baking to avoid excessive spreading.
Ensure the maraschino cherries are well-drained and patted dry to prevent wet dough.
These cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
