This Cherry Almond Amish Sugar Cookies recipe has been a holiday standby in my kitchen for years. I first made these one December when I wanted something softer and more comforting than a crisp sugar cookie. The result was an immediately beloved cookie with a tender, puffy crumb, bright maraschino cherry bursts, and a fragrant almond-cherry icing that sets thick and shiny. Every year since, they have been the cookie people reach for first on holiday platters. They keep their soft texture for a few days, freeze well, and the cherry-almond combination always evokes smiles and nostalgia at family gatherings.

What makes these cookies special is the balance: a lightly sweet, buttery dough enriched with both oil and butter to keep the texture pillowy, generous almond extract for warmth, and cherry extract plus minced maraschino cherries for sweet, fruity pops. The icing is thick enough to stay put but spreadable, made with reserved maraschino cherry juice for color and flavor. I discovered the importance of squeezing the cherries very dry before adding them to the dough after one disastrous batch of soggy cookies; that tip alone transformed the final texture. These cookies are simple, forgiving, and yield a large batch that disappears fast at parties.

Ingredients

• Maraschino cherries: Two 12-ounce jars, drained and very finely minced. Reserve the juice for the icing. When shopping, choose bright red cherries packed in syrup; the preserved fruit adds concentrated cherry flavor and soft texture.
• Butter and oil: One cup butter softened plus one cup vegetable or canola oil. The combination yields richness from butter and extra tenderness from oil. Use unsalted butter if you want tighter salt control; I typically use Land O Lakes or a similar name brand for consistent flavor.
• Sugars: One cup granulated sugar and one cup powdered sugar incorporated into the dough. Granulated sugar adds structure; powdered sugar keeps the crumb soft. Measure powdered sugar by spooning into the cup, then level to avoid packing.
• Eggs and extracts: Two large eggs, two teaspoons almond extract, and two teaspoons cherry extract. The extracts are key to that signature flavor; Nielsen-Massey almond extract and a good cherry extract deliver the clean, concentrated notes that make these cookies taste holiday-worthy.
• Dry ingredients: Four and a half cups all-purpose flour, one teaspoon baking soda, one teaspoon cream of tartar. The cream of tartar contributes to tenderness and slight chew while the baking soda offers lift and browning.
• Icing: Four tablespoons melted butter, one third cup plus 1 to 2 tablespoons reserved maraschino cherry juice, one teaspoon almond extract, one teaspoon cherry extract, plus four to five cups powdered sugar adjusted to a thick, spreadable consistency. Garnish with half a cup slivered almonds for crunch and visual contrast.

Instructions

Prepare the cherries and reserve juice: Drain both 12-ounce jars of maraschino cherries into a bowl, reserving the syrup. Finely mince the cherries with a sharp knife and then press them between paper towels to remove as much moisture as possible. The drier the cherries, the less they disrupt the dough structure; excess moisture can make cookies spread and become dense. Cream fats and sugars: In a large mixing bowl, beat one cup softened butter, one cup vegetable or canola oil, one cup granulated sugar, and one cup powdered sugar until combined and slightly fluffy. Use a stand mixer or handheld mixer on medium speed; the goal is even distribution, not heavy aeration. Add eggs, extracts, and cherries: Beat in two large eggs one at a time, then add two teaspoons almond extract and two teaspoons cherry extract. Fold in the minced, very-dry maraschino cherries until evenly distributed. The extracts amplify the cherry and almond notes and the cherries provide bursts of flavor and color. Combine dry ingredients: In a separate bowl, whisk together four and a half cups all-purpose flour, one teaspoon baking soda, and one teaspoon cream of tartar. Adding the dry mix gradually to the wet mixture prevents overworking. Add in thirds, mixing until just combined after each addition; stop when no visible streaks of flour remain. Portion and bake: Line baking sheets with parchment paper or silicone mats. Drop dough by rounded teaspoonfuls onto the sheets spaced about one inch apart. Bake in a preheated 375 degrees Fahrenheit oven for eight to eleven minutes, or until the edges and bottoms are lightly browned. Watch the first batch closely; oven temperatures vary. Cool: Remove cookies to wire racks and allow to cool completely before icing. Cooling prevents the icing from thinning and running off the cookies. Make the icing: Whisk together four tablespoons melted butter, one third cup plus one to two tablespoons reserved maraschino cherry juice, one teaspoon almond extract, and one teaspoon cherry extract. Stir in four cups powdered sugar until smooth. Add more cherry juice a teaspoon at a time to thin or additional powdered sugar to thicken until you achieve a thick but spreadable consistency that will not run off the cookie. Ice and garnish: Spread a generous layer of icing on each cooled cookie, then sprinkle with half a cup slivered almonds and additional sprinkles if desired. Allow icing to set at room temperature for at least 30 minutes before stacking or packaging.

Storage Tips

Store cooled, un-iced cookies in an airtight container at room temperature for up to a week. If iced, let the icing set completely and then layer cookies with parchment paper to prevent sticking. For longer storage, freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Plain or iced cookies keep well for up to three months. To refresh slightly stale cookies, pop them in a 300 degrees Fahrenheit oven for four to five minutes or microwave a single cookie for five seconds to restore a soft texture.

Ingredient Substitutions

If you prefer a slightly lighter cookie, substitute half the all-purpose flour with a lighter pastry flour but expect a more delicate structure. For a dairy-free version, replace butter in the dough and icing with a plant-based spread and use refined coconut oil in place of canola oil; note that the flavor will change. To skip the slivered almonds for nut-free households, use toasted oat flakes or pearl sugar for crunch. If you cannot find cherry extract, increase reserved cherry juice slightly and add a half teaspoon of extra almond extract for balance.

Serving Suggestions

These cookies shine on holiday dessert platters alongside spiced nuts and chocolate bark. Pair with a cup of strong black coffee or a milky chai for afternoon gatherings. For holiday gifting, stack six to eight wrapped cookies with tissue paper and a ribbon for an attractive homemade present. Garnish serving plates with fresh cherries or rosemary sprigs for a festive touch.

Cultural Background

Amish sugar cookies are rooted in simple, home-cooked traditions that favor hearty comfort and approachability. While regional variations exist, the hallmark is a soft, tender cookie often passed down through family cookbooks. This cherry-almond adaptation brings a sweet, fruity twist reminiscent of classic American holiday baking, blending preservation-era pantry staples like maraschino cherries with extract-driven flavors popular in midwestern kitchens.

Seasonal Adaptations

For winter holidays, keep the cherry color and add festive sprinkles. In spring, swap the cherry juice for fresh lemon juice and replace almond extract with lemon extract for a brighter profile. Fall adaptations include stirring in a teaspoon of ground cinnamon and topping with chopped pecans instead of almonds. The basic method supports creative flavor swaps to match seasonal produce and celebrations.

Meal Prep Tips

Make the dough ahead and refrigerate tightly wrapped for up to two days before baking. Alternatively, portion small teaspoonfuls of dough onto parchment-lined trays and freeze; once solid, transfer to a bag and bake from frozen, adding a minute or two to the time. Prepare icing the day before and keep refrigerated; whisk briefly to restore spreadability before using. For large events, bake multiple sheets simultaneously and cool on racks to streamline assembly.

These Cherry Almond Amish Sugar Cookies are a versatile, crowd-pleasing addition to any dessert table. They combine familiar holiday flavors with a simple method that yields consistently excellent results. I hope you enjoy baking them as much as we do and feel encouraged to make the flavor your own.