
Soft, puffy, melt-in-your-mouth sugar cookies infused with vanilla, cherry, and almond then coated in a thick cherry almond icing and slivered almonds. Perfect for holiday trays and cookie swaps.

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.
I remember the first time I iced an entire tray and my kids declared them the best cookies of the season. Neighbors asked for the recipe and I discovered a trick of reserving the cherry juice for the icing which gives the color and a clean cherry note without watering down the glaze. Over the years I have also experimented with extracts and garnishes and this cherry almond combination remains my favorite for balance and holiday cheer.
My favorite part of this recipe is how it travels. I have taken these cookies to potlucks, neighborhood cookie swaps, and holiday open houses and each time someone asks for the recipe. I once packaged dozens into tins for a winter luncheon and friends commented that the cookies tasted homemade but elegantly refined. The combination of a tender cookie and a thick glossy icing keeps them crowd pleasing and photogenic.
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.
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.
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.
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.
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.
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.
Reserve the maraschino cherry juice for the icing to achieve natural cherry color and flavor.
Pat minced cherries very dry with paper towels to prevent extra moisture from changing dough texture.
Bake cookies until edges are lightly browned but tops remain pale to maintain a tender interior.
Freeze baked cookies in a single layer before stacking to avoid sticking and breakage.
This nourishing cherry almond amish sugar cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Cherry Almond Amish Sugar Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Drain both jars of maraschino cherries and reserve the juice for the icing. Finely mince the cherries and pat or squeeze them very dry to remove excess liquid before adding to the dough.
In a large bowl beat together the softened butter, vegetable oil, granulated sugar, and powdered sugar until combined. Add eggs, extracts, and the minced cherries and beat until evenly distributed.
Whisk flour, baking soda, and cream of tartar in a separate bowl. Gradually add dry ingredients to the wet mixture in batches, mixing just until combined to avoid overworking the dough.
Drop dough by rounded teaspoonfuls onto parchment lined baking sheets leaving space to spread. Bake at 375 degrees Fahrenheit for eight to eleven minutes until edges and bottoms are lightly browned.
Transfer cookies to wire racks and allow to cool completely before icing so the glaze sets without melting.
Whisk melted butter, reserved cherry juice, and extracts. Stir in powdered sugar until thick and spreadable. Frost cookies, sprinkle with slivered almonds and allow icing to set.
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This recipe looks amazing! Can't wait to try it.
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