
Soft, puffy sugar cookies infused with cherry and almond, finished with a thick cherry-almond icing and slivered almonds—perfect for holidays and cookie swaps.

This batch of Cherry Almond Amish Sugar Cookies has been my holiday go-to for years. I first mixed cherries and almond together one December when I wanted something different from the usual sugar cookie lineup; the bright cherry notes and the warm, nutty almond scent created a balance that immediately became memorable. These cookies are soft and puffy with a delicate melt-in-your-mouth crumb, and the thick cherry-almond icing gives each bite a bright and nutty finish. They were an instant hit the first year I brought them to a family cookie exchange—my aunt couldn’t stop asking for the recipe and my nephew insisted on putting a slivered almond on every cookie he could find.
I love how forgiving the method is: ordinary pantry ingredients, a little patience, and a few careful technique tips get you to the same tender texture every time. The minced maraschino cherries add color and a subtle fruit sweetness while the cherry and almond extracts amplify those flavors without making the cookie overly sweet. If you’re baking for a crowd, this recipe stretches well—one batch yields about 48 cookies—and it freezes beautifully, iced or plain. Read on for step-by-step guidance, storage notes, and adaptations so you can make a tray of these for your next holiday gathering or afternoon tea.
When I first served these at a holiday brunch, people remarked on their lightness and the pretty pink blush of the icing. One friend asked if they were bakery-bought—my favorite compliment—and my family asked me to double the batch the next morning. They’re the kind of cookie I’ll bake when I want something that feels special but doesn’t require icing piping skills.
My favorite thing about these cookies is how festive they look with very little effort—the pinkish icing and slivered almonds make a pretty presentation for holiday platters. Over the years I’ve brought them to cookie swaps, holiday potlucks, and neighbor tins; each time someone asks for the instructions because they want to recreate the balance of cherry and almond in their own kitchen.
Store cooled, iced cookies in an airtight container at room temperature for up to three days for best texture. If stacking, place parchment between layers to prevent sticking. For longer storage, freeze cooled cookies uniced in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to three months; thaw at room temperature. Iced cookies freeze well when placed on a tray until the icing sets, then stacked with parchment. Reheat briefly in a 300°F oven for 3–4 minutes to refresh texture if you prefer them slightly warm.
If you don’t have cherry extract, increase almond extract slightly (by 1/2 teaspoon) and add 1 tablespoon cherry jam to the dough for more cherry flavor; reduce other liquid accordingly. For a dairy-free version, swap the butter in the dough for a vegan stick butter and use a dairy-free margarine or coconut oil for the icing (melted). To make nut-free, omit almond extract and the slivered almonds—substitute a vanilla-cherry flavor combination or use chopped toasted pecans instead if allergies aren’t a concern. Swapping half the all-purpose flour for cake flour will produce an even more tender crumb.
These cookies pair beautifully with strong black tea, coffee, or a lightly spiced chai. For holiday platters, arrange with peppermint bark and spiced nuts for contrast. Serve warm with a scoop of vanilla ice cream for a decadent treat, or present on tiered trays for cookie swaps. Garnish with a tiny maraschino cherry half or a dusting of additional powdered sugar for an elegant touch.
Amish-style sugar cookies emphasize a tender, puffy texture and simple, homey flavors. While variations exist across families and regions, this version—infused with maraschino cherries and almond—reflects a long tradition of adapting pantry staples into festive cookies for community gatherings and holiday celebrations. The use of cream of tartar in the dough mirrors classic approaches to achieve lift and a soft crumb, and the thick icing is a hallmark of midwestern decorated cookie plates.
In winter, keep the cherry-almond profile but add a pinch of ground nutmeg to the icing for warmth. For spring, substitute lemon extract for the cherry extract and top with candied lemon peel. At Halloween, fold in a small amount of cocoa powder into the dough and use orange extract in the icing. The base dough is a flexible canvas—alter extracts and garnishes to match holidays while preserving the same mixing technique and baking times.
For cookie prep efficiency, mince cherries and reserve juice ahead of time and store in the refrigerator for up to 48 hours. Portion dough onto a parchment-lined tray and refrigerate the scooped balls for up to 24 hours before baking; this helps manage oven loads. I often bake two sheets at a time, rotate, then cool and ice in assembly-line fashion. Store iced cookies in a wide, shallow container to avoid smushing the icing and label with the baking date if gifting.
These Cherry Almond Amish Sugar Cookies are a small ritual: a little chopping, a little patience, and a lot of sharing. They make holidays feel cozy and create the kind of memories that lead to requests to “bring the pink ones” year after year. Give them a try—tweak the extracts, double the batch, and make them your own.
Press minced maraschino cherries between paper towels to remove excess moisture before adding to the dough to prevent soggy cookies.
Use room-temperature butter and eggs to ensure even emulsification and a consistent texture.
Portion dough with a small cookie scoop or teaspoon for uniform cookies and even baking.
If you need a nut-free version, omit almond extract and slivered almonds and use vanilla and extra cherry extract for flavor.
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.
Yes. Store cooled, uniced cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze uniced cookies for up to 3 months.
Wrap cooled cookies single-layer with parchment between layers, freeze solid, then transfer to an airtight bag. Thaw at room temperature before serving.
Use room-temperature butter and eggs, and remove as much moisture as possible from the minced cherries to avoid a wet dough.
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 maraschino cherries, reserve juice, finely mince cherries and press them dry with paper towels to remove as much moisture as possible before adding to the dough.
Beat softened butter, vegetable oil, granulated sugar, and powdered sugar until combined. Add eggs, almond extract, cherry extract, and fold in minced cherries until evenly distributed.
Whisk together all-purpose flour, baking soda, and cream of tartar in a separate bowl to ensure even distribution of leavening.
Gradually add dry mixture to wet mixture in batches, mixing on low until just combined. Do not overmix to maintain a tender crumb.
Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Bake 8–11 minutes until edges and bottoms are lightly browned; cool on wire racks.
Whisk melted butter, reserved cherry juice, almond and cherry extracts; stir in powdered sugar until thick and spreadable. Frost cooled cookies, garnish 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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