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.

Ingredients

• Maraschino cherries: 2 (12-ounce) jars maraschino cherries, drained (reserve the juice). Finely mince and squeeze very dry before adding to the dough. Using a standard grocery brand works fine—avoid cherries packed in heavy syrup.
• Butter: 1 cup (2 sticks) unsalted butter, softened to room temperature. Softened butter creates a tender crumb; don’t melt it or the texture will change.
• Vegetable oil: 1 cup neutral oil (vegetable or canola). The oil helps keep the cookies soft and moist for days.
• Sugars: 1 cup granulated sugar plus 1 cup powdered sugar in the dough. The powdered sugar lightens the texture and contributes to the fine crumb.
• Eggs: 2 large eggs at room temperature to help emulsify and create lift.
• Extracts: 2 teaspoons almond extract and 2 teaspoons cherry extract. These concentrated flavors are what make the cookie unmistakably cherry-almond.
• Flour and leaveners: 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar. The cream of tartar helps create that puffy, tender texture classic to this style.
• Icing: 4 tablespoons butter melted, 1/3 cup plus 1–2 tablespoons reserved maraschino cherry juice, 1 teaspoon almond extract, 1 teaspoon cherry extract, and 4–5 cups powdered sugar to reach a thick, spreadable consistency.
• Garnish: 1/2 cup slivered almonds for sprinkling on top while the icing is still wet; they toast lightly during storage and add a pleasant crunch.

Instructions

Prepare the cherries: Drain both jars of maraschino cherries into a bowl, reserving the juice in a separate container for the icing. Finely mince the cherries with a sharp knife on a cutting board, then press them in a paper towel or clean dish towel to remove as much moisture as possible—this keeps the dough from becoming wet and ensures a tender crumb. Mix the wet ingredients: In a large bowl, use a stand mixer with the paddle attachment or an electric hand mixer to beat 1 cup softened butter, 1 cup vegetable oil, 1 cup granulated sugar, and 1 cup powdered sugar just until combined and slightly fluffy, about 1–2 minutes on medium speed. Scrape down the bowl. Add 2 large eggs, 2 tsp almond extract, and 2 tsp cherry extract; beat until combined. Fold in the minced, squeezed-dry cherries with a spatula so they’re evenly distributed. Combine dry ingredients: In a separate large bowl, whisk together 4 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar until evenly mixed. This helps prevent pockets of leavening in the dough. Bring dough together: Gradually add the flour mixture to the wet mixture in three additions, mixing on low speed and scraping the bowl after each addition. Mix only until just combined—overmixing will develop gluten and make the cookies tougher. The dough will be soft but scoopable. Portion the cookies: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Using a teaspoon or a small cookie scoop, drop dough by rounded teaspoonfuls about 2 inches apart; this yields approximately 48 cookies depending on size. Slightly smooth any peaks to encourage even rise. Bake and cool: Bake in the preheated oven for 8–11 minutes, rotating sheets halfway through if your oven has hot spots. Look for lightly browned edges and bottoms while the tops remain pale—this keeps the centers soft. Remove cookies to wire racks immediately to cool completely before icing. Make the cherry-almond icing: In a medium bowl, whisk together 4 tablespoons melted butter, 1/3 cup reserved maraschino cherry juice, 1 teaspoon almond extract, and 1 teaspoon cherry extract. Stir in 4 cups powdered sugar to start, mixing until smooth. Add additional cherry juice (up to 1–2 tablespoons) or more powdered sugar until you reach a thick but spreadable consistency—thicker than a glaze so it won’t run off the cookie. Ice and garnish: Spread a tablespoon of icing over each cooled cookie with the back of a spoon. Immediately sprinkle with 1/2 cup slivered almonds (and optional sprinkles). Let the icing set at room temperature for at least 30–60 minutes before stacking or storing.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.