Cherry Almond Amish Sugar Cookies
Delightful cookies infused with maraschino cherries and almond extract, perfect for special occasions or a sweet treat at home.
Ingredients
For the Cookies
- 2 12 oz. jars maraschino cherries, drained, minced, squeezed very dry Ensure cherries are very dry to avoid excess moisture.
- 1 cup butter, softened Must be softened for better mixing.
- 1 cup vegetable or canola oil Can use either type of oil.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. almond extract Adjust to taste for stronger flavor.
- 2 tsp. cherry extract
- 4 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar Can be substituted if needed.
- 4 tbsp. butter, melted (for icing)
- 1/3 cup maraschino cherry juice (for icing) Reserved from drained cherries.
- 1 tsp. almond extract (for icing)
- 1 tsp. cherry extract (for icing)
- 4-5 cups powdered sugar (for icing) Adjust for desired icing thickness.
- 1/2 cup slivered almonds, for garnish To add crunch and flavor.
Instructions
Preparation
- Drain the maraschino cherries, reserving the juice, finely mince the cherries, and then pat/squeeze very dry. Set aside.
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs, almond extract, cherry extract, and minced cherries.
- In another bowl, whisk together flour, baking soda, and cream of tartar.
- Gradually add the flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by teaspoonfuls onto the prepared baking sheets.
Baking
- Bake at 375°F for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove cookies to wire racks to cool.
Icing
- For icing, whisk together melted butter, maraschino cherry juice, and extracts. Stir in powdered sugar until smooth, adjusting with more juice or sugar as needed.
- Frost cooled cookies, sprinkle with slivered almonds and additional sprinkles if desired, and allow to set.
Notes
Store cookies in an airtight container at room temperature. They will stay fresh for up to a week, but the best flavor is within the first three days. If you want to keep them longer, they freeze beautifully. Just make sure to separate layers with parchment paper to prevent sticking.