This recipe for Cherry Almond Amish Sugar Cookies has been a holiday staple in my kitchen for years. I first tasted a version of these at a neighbor's cookie swap on a snowy December afternoon and came home determined to recreate the soft, puffy texture and bright cherry flavor that lingered on my tongue. After a few tweaks I arrived at the balance you see here: airy sugar cookies enriched with almond and cherry extracts, punctuated by tiny bits of minced maraschino cherry, and finished with a thick cherry almond icing and crunchy slivered almonds on top. Every bite is a contrast of pillowy cookie, sweet-tart cherry notes, and a pleasant almond warmth.

What makes these cookies special is how reliable they are. The dough is forgiving, the bake time is short, and the icing transforms simple cookies into something festive. I love baking a triple batch in November so I have trays to give away and still enough to freeze for guests. These cookies deliver on presentation and flavor without requiring advanced techniques. They are especially memorable with holiday coffee or mulled cider and always draw compliments at gatherings.

Ingredients

• Maraschino cherries: Two 12 oz jars of maraschino cherries, drained, finely minced and squeezed very dry. The cherries provide small pockets of cherry flavor and the reserved juice is used to tint the icing. Choose bright red cherries for color consistency.
• Butter: One cup unsalted butter softened. Butter gives richness and tenderness. Use a quality butter such as Land O Lakes or Kerrygold for best flavor.
• Vegetable oil: One cup vegetable or canola oil. Oil contributes to the soft, tender crumb and keeps cookies moist for several days.
• Sugars: One cup granulated sugar plus one cup powdered sugar for the dough. The powdered sugar lightens the texture while granulated sugar gives sweetness and structure.
• Eggs: Two large eggs at room temperature to help emulsify and lift the dough.
• Extracts: Two teaspoons almond extract and two teaspoons cherry extract. These concentrated flavors are the backbone of the cookie taste. Pure extracts are recommended for clarity of flavor.
• Flour and leaveners: Four and one half cups all purpose flour, one teaspoon baking soda, and one teaspoon cream of tartar. The cream of tartar helps create a slightly tender but puffy texture typical of Amish style cookies.
• Icing components: Four tablespoons butter melted, one third cup plus one to two tablespoons reserved maraschino cherry juice, one teaspoon almond extract, one teaspoon cherry extract, and four to five cups powdered sugar to reach a thick spreadable icing.
• Garnish: Half cup slivered almonds and optional sprinkles for color and crunch.

Instructions

Prepare the cherries: Drain the two jars of maraschino cherries into a bowl and reserve the juice for the icing. Finely mince the cherries on a cutting board then press them in a clean towel to remove as much moisture as possible. The drier the minced cherries the less they will weigh the dough down during baking. Make the dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together one cup softened butter, one cup vegetable oil, one cup granulated sugar, and one cup powdered sugar until combined but not fluffy. Beat in two large room temperature eggs, two teaspoons almond extract, two teaspoons cherry extract, and the minced cherries until evenly distributed. Combine dry ingredients: In a separate bowl whisk together four and one half cups all purpose flour, one teaspoon baking soda, and one teaspoon cream of tartar. Gradually add the dry mixture to the wet bowl in three additions, mixing just until combined after each pour. Do not overmix to keep cookies tender. Portion and bake: Line baking sheets with parchment paper or silicone mats. Drop dough by rounded teaspoonfuls onto the prepared sheets leaving room for slight spreading. Bake in a preheated 375 degrees Fahrenheit oven for eight to eleven minutes until the edges and bottoms are lightly browned but the tops remain pale. Rotate sheets halfway through if necessary for even browning. Cool completely: Remove cookies to wire racks to cool. Allow them to come to room temperature before icing to ensure the glaze sets quickly and does not melt. Prepare the icing: Whisk together four tablespoons melted butter, one third cup reserved maraschino cherry juice plus one to two tablespoons more as needed, one teaspoon almond extract, and one teaspoon cherry extract. Stir in four cups powdered sugar until smooth and thick. Add additional cherry juice or powdered sugar to reach a thick but spreadable consistency that will not run off the cookies. Ice and garnish: Spread a generous spoonful of icing on each cooled cookie, sprinkle with slivered almonds and additional sprinkles if desired, and allow the icing to set fully on a wire rack before stacking or storing.

Storage Tips

Store these cookies in an airtight container at room temperature layered between sheets of parchment paper to prevent sticking. If the icing has fully set they can be stacked. For longer storage freeze cookies in a single layer on a tray until solid then transfer to freezer bags with parchment between layers to avoid breakage. Thaw overnight in the refrigerator or for a few hours at room temperature. Avoid refrigeration at the expense of texture since cold can dry the cookies out faster.

Ingredient Substitutions

If you need to swap ingredients try light olive oil or melted coconut oil instead of vegetable oil for a different fat profile though expect slight flavor changes. For a nut free variation omit the slivered almonds and replace almond extract with extra vanilla. If you prefer a stronger cherry presence increase the cherry extract by one quarter teaspoon and reduce almond extract slightly. For gluten free use a one to one all purpose gluten free flour blend and test dough texture adding a tablespoon of milk if it feels too dry.

Serving Suggestions

These cookies shine on holiday dessert platters paired with spiced nuts, shortbread, and a bright fruit tart. Serve them alongside coffee cake for brunch or with hot cocoa on a cold afternoon. Garnish with additional chopped slivered almonds, edible glitter, or festive red sprinkles for special occasions. For a dessert plate create a trio with chocolate dipped cookies and plain iced sugar cookies to highlight different textures and flavors.

Cultural Background

Amish style sugar cookies are known for their soft, pillowy texture and simple, comforting flavors. While not tied to a single traditional recipe, these cookies reflect the larger American tradition of community baking and gift giving. Variations often appear in Midwestern holiday baking where resourceful cooks adapted flavors using pantry staples like extracts and preserved fruits. The almond and cherry combination is a lovely nod to classic European pairings that traveled with immigrants and evolved in American home kitchens.

Seasonal Adaptations

Change the extracts and garnishes to tailor the cookies to seasons. In winter swap cherry extract for peppermint and top with crushed candy canes. In spring use lemon extract, colored sugar, and candied lemon peel. For fall replace cherry with maple or pumpkin spice and garnish with toasted pecans. The base dough accepts a wide range of flavors so these cookies are versatile year round.

Meal Prep Tips

To meal prep, make the dough and portion teaspoonfuls on a parchment lined sheet then freeze the unbaked drops until solid. Transfer to freezer bags and bake directly from frozen, adding a minute or two to the bake time. Alternatively bake plain cookies in advance and freeze in layers with parchment. Prepare the icing the day of serving for best color and brightness. Pack finished cookies in shallow tins for gifting and add a small slip of parchment between layers.

These Cherry Almond Amish Sugar Cookies are reliable, festive, and perfect for sharing. I hope baking them brings you the same cozy holiday moments they have brought my family. Make a double batch and share the extras with neighbors you want to surprise.